Select Page

Having canvassed the vendors at last week’s Market, I came up with a Thanksgiving menu using what is available fresh and in season now! With a turkey from one of our vendors, and these fantastic side dishes, you can really be thankful! Consider having these fingerling potatoes with goat cheese fondue as an appetizer for your guests to enjoy while the rest of the meal is getting to the table.

Fingerling Potatoes with Goat Cheese Fondue

from Martha Stewart Living Setpember 1999

Ingredients:

  • 2 lbs. fingerling or small potatoes (30-40)
  • 1 teaspoon salt
  • 8 oz. soft goat cheese, room temperature
  • 1 cup nonfat buttermilk
  • 1/2 teaspoon coarsely ground black pepper
  • 1 bunch of chives, finely chopped
  • 3 Tblsp. finely chopped fresh thyme leaves
  • 3 Tblsp. finely chopped fresh tarragon leaves
  • 3 Tblsp. finely chopped fresh flat-leaf parsley
  • Chervil, for garnish  

Directions:

  1. Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
  2. Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.

Our pilgrim fore-fathers feasted on what was available in the autumn of 1621. Fortunately what you have available at the Market is much more varied and delicious! All of these dishes use what you will find from our vendors this coming Saturday! Substitute persimmon pulp for fresh persimmons in the stuffing dish and you’re all set for a fabulous farmers market feast!

Salads:

Roasted Parsnip, Celery Heart and Apple Salad

Tomato, Sweet Onion and Celery Salad

Salad with Radishes and Spicy Pumpkin Seeds

Beet, Potato, and Walnut Salad

Arugula and Roasted Vegetable Salad with Whole Grain Croutons

Soups:

Sorrel and Garlic Soup

Cauliflower and Roasted Garlic Soup

Cream of Broccoli Soup

Stuffing/Biscuits:

Celery Root, Persimmon, and Swiss Chard Stuffing

Sweet Potato Biscuits

Spoon Bread with Leeks and Corn

Vegetables:

Roasted Pumpkin with Shallots and Sage

Glazed Radishes

Brussels Sprouts with Vinegar-Glazed Red Onions

Roasted Acorn Squash with Onions and Yogurt

Brown-Sugared Carrots

Braised Red Cabbage with Carmelized Onions and Cider

Kale with Sweet Sausage

Rutabaga Gratin

Dessert:

Cranberry, Apple, and Maple Phyllo

Cornbread Pudding