Happy Halloween everybody! Hope you have a fun and safe holiday.
Growing up in the cold weather and blistering snow of a mountain valley in Montana always made Halloween a challenge. I quickly learned not to spend too much time on a fancy outfit that no one could even see buried under thick, pillowy winter coats and hats. You could still get away with a cool scary mask, though, but that was about it. Maybe that’s why I quickly got bored with Halloween and fell in love with Thanksgiving. More food, fewer cavities.
Make Memories, Not Mashed Potatoes
Some of us really look forward to the culinary marathon that is the traditional Thanksgiving meal. But if you’d rather spend your precious time off with the family trading stories and post-holiday weight loss tips instead of peeling potatoes and fumbling with turkey basters, then we’ve got the perfect solution: Our Own Thanksgiving Turkey Dinner. We weren’t the first fresh market to offer a Thanksgiving meal, but we believe ours is the highest quality and best tasting.
“I actually serve this to my own family,” says Shauna Howell, our Director of Culinary Services. “We develop the recipes, we taste everything and we use wholesome ingredients from our own pantries. It’s our own T&C goodness in holiday form, and there’s dozens of people here at T&C who put a lot of time, energy and love into these meals.”
We only prepare fresh Diestel turkeys, which are slow-grown on sustainable family farms, absolutely free from antibiotics, hormones or preservatives. They’re bone-in, fully cooked and ready to pop in the oven, reheat and eat. We’re really talking turkey here … meatier, juicier and richer in flavor then what you’ll find elsewhere.
And sides? We’re not skimping there, either. Each one is uniquely “Our Own.” We’re including perfectly spiced stuffing, our amazing Blood Orange Cranberry Sauce and much more. Our turkey gravy is so good that Kurt Strep — our Kitchen Specialist and probably the pickiest eater at T&C — doesn’t even bother making his own gravy any more. It’s THAT good.
With each turkey weighing in at 12-14 lbs., and our generous helping of sides, you’ll have more than enough to feed you and seven others, plus PLENTY of leftovers. And what’s Thanksgiving without leftovers, right?
“At some point and I just decided ‘Why would I cook all this myself when I know it’s exactly as delicious as what I would cook on my own?’” Shauna says.
We run out of Our Own Turkey Dinners earlier and earlier every year, so you need to get to our Deli and order one pronto. They will sell out! At first, people would ask about it a couple weeks before Thanksgiving. Then it moved to the beginning of November. Now people are calling in early October to reserve their order. We’re taking orders starting Nov. 1 – for pickup on Nov. 20-22.
Brussels Sprouts: The Adorable Little Cabbage
As our harvest season continues and I look ahead to what I feel like I have time to cook every week, Brussels sprouts always make the cut.
Although they often bear the weight of their less-than-stellar reputation with the young and the picky, the older and wiser palate grows to truly appreciate the marvelous beauty of a sheet pan filled with roasted, golden-brown sprouts (and it’s my humble opinion that those who disdain the sprouts are those who have only had them boiled – yuck – and not roasted – yum).
This week, we’re highlighting the joy of sprouts in our Featured Recipe, Gnocchi with Brussels Sprouts.
I’ve never really had a lot of good gnocchi recipes in my bag of tricks, so I was pretty stoked when I tried this one. The plump cherry tomatoes and thinly sliced and crisp sprouts, combined with the comforting, chewy texture of gnocchi pasta, really go together well. And guess what? We’ve got both organic Brussels sprouts and Brussels sprouts trees on Market Buys this week — $4.98 and $3.98 lb. each. So come in to our Market and get inspired!
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
ITALIAN GORGONZOLA DOLCE — This is a younger, milder, more spreadable version of Gorgonzola Picante — is a great cheese to introduce to blue cheese novices.
While it’s technically not sweet, it does have less of a sharp bite with sweet cream undertones. This is a lovely spreadable blue and one I enjoy smeared on some crostini with a pear slice and chopped walnuts.
It’s so soft and creamy, it’s become my go-to blue to stir into a good European-style butter in about a 1:1 ratio to make my own Gorgonzola butter for steak and burgers.
Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.