The day after Thanksgiving, and I’m still thankful.
I’m thankful for the Dane County Farmers Market, which moved indoors a few weeks ago and made our table groan yesterday. We have been able to feast on mostly local goodies for the past few years, since we started to tune into the benefits of local food.
Only our desert was a radical departure from our traditional pumpkin pie. The New York Times ran a piece on vegetarian Thanksgiving dishes. The Chocolate-Pumpkin Bread Pudding caught my eye. This is not only vegetarian, but vegan. To me, vegans have the moral high ground. I live in Wisconsin where local artisan cheeses are food of the gods, and I can’t make the leap to veganism. I compromise with local and organic dairy products and eggs from a farmer I know treats his chickens well. The bread pudding was a major hit. This afternoon, we’ll be taking a second pudding along with the entire recreated feast to my aged in-laws, who are too frail to join us these days.
I hope everyone had a meal to be thankful for yesterday and every day, and I want to share a link to Popular Science about “How Science is changing Your Thanksgiving Feast,” which, of course, includes all the meals in between the fourth Thursdays of November as well.
I’m not sure we should be so thankful for what biotechnology and widespread genetic modification are doing to our food supply. I feel relatively immune because I eat mostly local, but none of us really knows what we are coming home with from our friendly, neighborhood grocery store these days.
If you want to try the vegetarian alternative we have for turkey and gravy, check out my post from last year, A Vegetarian Gives Thanks
We use this gravy throughout the year, and the polenta is great any time as well.
I’d love to know what you were thankful for at your feast this weekend, or any time.
Categories: SUSTAINABLE FOOD