Vegan Thanksgiving?!?!
Living in the Ann Arbor area, where non-tradition is more the tradition, we were invited to a vegan thanksgiving. As organic vegetable growers, we support the inordinate consumption of veggies, so were happy to accept the invite and contribute our share to the vegetative bounty.
The day before the event we scoured the garden for the final harvest of remaining crops. The generous yield was surprising : 4 crates of cabbage, 2 crates of napa, broccoli, turnips, brussels sprouts, rutabagas, lettuce, parsley, arugula, cilantro - and on and on. We're finished with market, so this is all for us to store, freeze, and eat throughout the winter months. And also to share!
I can't describe the kitchen counters filled with vegan dishes that everyone contributed to the feast; it was a veritable cornucopia. But I can recount what veggies the Frog Holler gardens supplied and what we did with them:
We made a fresh batch of our salad mix - thanks lettuce, arugula, swiss chard, chives, sorrel, pac choi, and parsley for being so hardy! We made a Roasted Roots Smash with rutabagas, beets, potatoes, turnips, onions and garlic - came out a rosy roasty bright pink! We made vegan stuffing from Mill Pond bread, lots of fresh herbs and celeriac, onions and fresh green peppers that we have stored for a few weeks since the first killing frost. Amazing! Vegan gravy, of course! Threw in a couple of Pumpkin-Sweet Potato pies. Tossed off some Roasted Radishes - a big hit.
It was lots of fun and also humbling to make this wonderful food from our own home-grown fresh veggies at the tail end of November. Nature is generous.
And finally, we made a richly delicious Sweet Potato Casserole with Parmesan and Pecans. It's sure to please any crowd, from vegan to omnivore, and the recipe has just been posted on our food blog, the Frog Holler Farm Recipe Box. Check it out, give it a try, enjoy your fall veggies either from your garden or the market, and have a lovely holiday. Wishing you much to be thankful for!
The day before the event we scoured the garden for the final harvest of remaining crops. The generous yield was surprising : 4 crates of cabbage, 2 crates of napa, broccoli, turnips, brussels sprouts, rutabagas, lettuce, parsley, arugula, cilantro - and on and on. We're finished with market, so this is all for us to store, freeze, and eat throughout the winter months. And also to share!
I can't describe the kitchen counters filled with vegan dishes that everyone contributed to the feast; it was a veritable cornucopia. But I can recount what veggies the Frog Holler gardens supplied and what we did with them:
We made a fresh batch of our salad mix - thanks lettuce, arugula, swiss chard, chives, sorrel, pac choi, and parsley for being so hardy! We made a Roasted Roots Smash with rutabagas, beets, potatoes, turnips, onions and garlic - came out a rosy roasty bright pink! We made vegan stuffing from Mill Pond bread, lots of fresh herbs and celeriac, onions and fresh green peppers that we have stored for a few weeks since the first killing frost. Amazing! Vegan gravy, of course! Threw in a couple of Pumpkin-Sweet Potato pies. Tossed off some Roasted Radishes - a big hit.
It was lots of fun and also humbling to make this wonderful food from our own home-grown fresh veggies at the tail end of November. Nature is generous.
And finally, we made a richly delicious Sweet Potato Casserole with Parmesan and Pecans. It's sure to please any crowd, from vegan to omnivore, and the recipe has just been posted on our food blog, the Frog Holler Farm Recipe Box. Check it out, give it a try, enjoy your fall veggies either from your garden or the market, and have a lovely holiday. Wishing you much to be thankful for!
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