October 10th, 2014
Week 19
Here are some of the items you may be
receiving in your delivery this week:
Mesclun, Spinach, Swiss Chard,
Assorted Winter Squash, Carola Potatoes, Leeks and Sage
The nights are getting colder and on
the plus side bringing out sweetness in all the hardy greens. This week it is
exciting to have leeks which pair perfectly with potatoes for Potato Leek Soup.
The sage can be used for your
Thanksgiving Turkey. My way, which I adapted from Jamie Oliver is to take the
fresh turkey and gently separate the skin from the meat, making a pocket open
from the neck down over the breast meat. Take some butter and smooth it out over
the breast meat and then place in your sage leaves laying them flat. The bird
is now self-basting and beautifully flavored. Looks like a stain glass window.
Plus remember to throw your giblets in the pan with the turkey to add an
enormous amount of flavour to the gravy.
Also many people comment on how I
carve a turkey, apparently it’s not the norm. Let the turkey rest for a little
while after coming out of the oven. Keep it hot by placing tin foil and a clean
towel over it. Once ready to carve get out your platter. Find the breast bone
and cut down on one side with your knife, using the ribs of the bird to guide you,
take the whole breast completely off. Then slice it crossways so that each
person receives both the outer meat and the tender inner meat. Repeat with the
other side. Place the breasts in the center of your platter and remove the dark
meat and place around the outside. Yummy and beautiful.
If you have any questions please feel
free to contact me.
Happy Thanksgiving! I hope you all
have a wonderful weekend!
Your Farmer,
Amber
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