Blue Flamingo Farm offers fresh herbs and spices, homemade stuffing mix and more for Thanksgiving meals.Achin’ Back Farm
EggsHoney gift jarsBlue Flamingo FarmApple pie spiceAssorted sweet and hot peppersEggplantPoultry seasoningPumpkin pie spiceSageSimon & Garfunkel Herb BreadSourdough and plain breadTomatoesBrown Dirt FarmCollardsKaleKohlrabiNapa cabbageRadishesSweet PotatoesThe Healthy KitchenBeetsBroccoliCabbageCauliflowerCilantroEggsKaleLettucePumpkinSweet potatoesMildred’s Meadows FarmBaby back ribsBoneless loin roastBoston buttBratwurstGround porkItalian ground sausageLiverMild and hot breakfast sausageNaturally cured and smoked bacon and jowl baconPastured heritage soup chickensSirloin roastSmoked ham hocksSmoked link sausageSoup and neck bonesSpare ribsThick-cut pork chopsLimited number of turkeys (Call 256-634-0208 or email MildredsMeadowsFarm@gmail.com to order.)Andrea MynattApricot and raspberry bar cookiesBerry cobblersChocolate chip chewsChocolate toffeeFresh flower bouquets (limited supply)Lemon barsPepper jellyTomato jamTo place a special order for baked goods and flowers, call Mynatt at 886-3817.New Dawn FarmCarrotsCollard greensGrass fed-beefFarm-fresh porkLettuceRadishesRafting Goat CheeseFresh goat cheese in assorted varietiesWilder Lane FarmCheddar cornbreadCollard greensMustard greensSweet potatoes
It’s almost time for a big Thanksgiving meal, and the vendors at Signal Mountain Farmers Market have all the ingredients you need to build a best-tasting one worthy of many thanks.
Here are a few of the things you can purchase from local farmers at the market, held in the Pruett’s parking lot Thursdays from 4-6 p.m.
As a bonus, we also asked the vendors to share some of their own recipes with us.
Blue Flamingo Farm Stuffing
Whipping up homemade stuffing is as easy as pie with Blue Flamingo Farm’s packaged mix, made from scratch with sourdough bread cubes and herbs and spices grown on the farm. There’s also a separate pouch of dried cranberries included to add if you’d like.
What you need:
1 package Blue Flamingo Farm stuffing mix
1 cup celery, chopped
1 cup onion, chopped
1 32-ounce container of turkey broth or drippings from your turkey (Blue Flamingo’s Peggy Harrison said she always saves her drippings for the gravy)
3 tablespoons butter
What you do:
1. Simply mix together all the ingredients, then stuff into your turkey. (Harrison said her mother would always add the cut-up cooked giblets to her stuffing as well.)
Blue Flamingo’s red pepper jelly makes a great quick appetizer to take to holiday gatherings. Just pour it over a block of cream cheese, surround with crackers and you’re ready to go, said Harrison.
Brown Dirt Farm Mashed Sweet Potatoes with Sage Brown Butter
Serves 10-14
What you need:
7 sweet potatoes
2-4 tablespoons extra-virgin olive oil or coconut oil
6 garlic cloves, minced
1 cup butter
4 teaspoon ground sage
1/2 teaspoon salt
What you do:
1. Preheat oven to 375 F. Wash and dry the sweet potatoes, coat in oil and place in a baking dish.
2. Sprinkle minced garlic on top of sweet potatoes; cover and place in oven for 1 to 1 1/2 hours. Remove when tender and allow to cool.
3. In a small pan, melt the butter over low-medium heat. Once butter has melted, add in the ground sage.
4. Reduce to low and cook until the butter has browned. Remove pan from heat.
5. Peel the sweet potatoes and place into a large bowl or pot. Mash the sweet potatoes using a potato masher or electric mixer, adding in the sage brown butter as you mash.
6. Add salt and pepper to taste.
Source: yummly.com
Pumpkin Bread from The Healthy Kitchen
Makes 2 loaves
What you need:
2 cups roasted pumpkin puree
2 cups sugar
3 large eggs
3/4 cup oil
2 cups plus 3 tablespoons all-purpose flour
1 cup whole-wheat flour
2 teaspoons salt
1 tablespoon baking soda
1 teaspoon Alchemy Spice Company “Sweet Spice”
What you do:
1. Preheat oven to 375 F. Meanwhile, cut a medium-sized pumpkin in half and remove the seeds.
2. Place cut sides of the pumpkin on an oiled baking sheet and roast for 45-60 minutes. Once flesh is soft, let cool and scrape out of skin with a large spoon.
3. Change oven temperature to 325 F, then combine pumpkin with sugar, eggs and oil, and mix until fully incorporated.
4. In a separate bowl, combine flours, salt, baking soda and spice. Add dry mixture to the wet pumpkin mixture in 3 batches, mixing slowly with a wooden spoon between each addition. Mix just until dry ingredients are incorporated. Do not over-mix.
5. Pour or scoop the batter into greased 4 -by-9-inch loaf pans. Bake for 50-60 minutes, or until an inserted toothpick pulls out clean.
Source: “Gaining Ground: Eat Up” (Fall 2015 version)
Check The Chef and his Wife’s website at thechefandwife.com to place orders for the Thanksgiving At Home Dinner Special.