Y’all know what we’re grateful for this season? You guessed it: local food, grown sustainably! And folks like yourself who choose to shop with us or at farmers markets because you know that good food is worth a little extra. Why not make your Thanksgiving table as local as possible this year? In this special edition newsletter, we give you all kinds of reasons to come check out what we have in stock. Offer your guests or hosts something unique this holiday and they’ll surely be grateful.
We’ve all got our favorite Thanksgiving recipes but here are a few to help fill the holes. And to make these recipes even easier, we’ve created some in.store bundles, including recipe cards and deals. Come in and see for yourself!
Hearty Autumn Stew (GF/V)
This soup is almost your entire Thanksgiving meal in a bowl. Packed full of hearty seasonal greens and root vegetables, it’s a great way to please everyone at your table. Consider serving this as a side at the big meal as a vegan option, or add leftover turkey the next day and enjoy over the weekend. Not quite ready to commit? Come in and try a bowl – it’s our Soup of the Week!
1 bunch kale
1 lb red potatoes (diced)
1 1/2 lb sweet potatoes (diced)
1/2 lb carrots (diced)
2 cups garbanzo beans, pre-soaked (cover w/ water and let sit overnight)
1 bunch shallots (chopped)
2 Tbs sesame oil
10-12 cups water or veggie broth (or add 2 Tbs Better Than Bouillon to water)
4 cloves garlic, minced
2 tsp smoked paprika
2 tsp ground cumin
1 tsp coriander
2 bay leaves
2 tsp fine sea salt
1 Tbs ground black pepper
Heat sesame oil in a large stock pot and add shallots, sautéing until golden brown.
Add chopped garlic along with all the spices.
Add chopped potatoes, sweet potatoes, and carrots. Mix thoroughly.
Add pre-soaked garbanzo beans, water/bouillon/broth, and bay leaves.
Bring pot to a boil, then reduce to a simmer and cover for 20 mins, stirring occasionally.
Once potatoes are soft, mix in kale and cook just until soft (retaining it’s bright green color)
Serve with a hearty sourdough or multigrain bread.
Ginger-Apple Pumpkin Soup by Love and Lemons
When we’re wondering what to cook up for dinner on a given night or how to spice up a weekend potluck, we often turn to one of the many wonderful food bloggers here in Austin. This recipe comes from the Austin Chronicle’s 2013 Top Food Blogger, Love and Lemons. Get 10% off the bundle if you purchase all the ingredients pictured to the right!
1 medium pumpkin or butternut squash
1 small apple (or 1/2 a large one)
1 medium yellow onion
drizzle of olive oil, salt and pepper (for roasting)
3 cloves of garlic
1 can coconut milk
1 teaspoon fresh grated ginger
1/4-1/2 teaspoon ground cardamom
1/4 teaspoon cayenne (or to taste)
1 teaspoon additional salt (or to taste)
Preheat oven to 400 degrees F
Roast pumpkin/squash – cut in half and scoop out insides (save and toast seeds!). Drizzle with olive oil, salt/pepper, and roast cut side up for 20 minutes, flip and roast cut side down for another 20 or so minutes, or until the flesh is soft. Remove from oven and let cool, then peel the skin away from flesh.
While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Drizzle with olive oil, salt/pepper, and roast for 20 minutes or until the edges turn golden brown. During hte last 10 minutes or so, add the whole garlic cloves to the baking sheet.
In a blender, add pumpkin mash, roasted onion, apple, garlic (remove skins), coconut milk, ginger, cardamom, cayenne and salt. Puree until smooth. If too thick, add a bit of water or broth to thin and blend again.
Taste and adjust seasonings to your liking!
Candied Sweet Potatoes (V)
This vegan twist on a Thanksgiving classic is a must for many people, and now that we’ve got vegan marshmallows in stock, you can make sure no one at your table has to miss out. Add a little bourbon or rum to give some punch to this one!
4 pounds sweet potatoes, peeled and cubed
1/2 cup packed brown sugar
2 Tbsp maple syrup
5 Tbs Earth Balance Butter spread
2 cups mini vegan marshmallows
1/2 cup chopped raw pecans
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon fresh ground ginger
Preheat oven to 375 degrees F. Add sweet potatoes to a 13x9x2 glass baking dish.
Combine sugar, maple syrup, Earth Balance, cinnamon, salt, nutmeg and ginger in a small saucepan and cook gently until all ingredients are combined.
Pour warm mixture over sweet potatoes and toss to coat evenly. Cover dish with foil.
Bake sweet potatoes for 50 minutes. Uncover and bake until potatoes are tender and browned.
Raise temperature to 500 degrees F and top with marshmallows and pecans.
Bake for about 3 minutes, or until marshmallows and nuts start to brown.
We’ve got what you need!
Tips for a Green Thanksgiving
Have a waste management plan!
If you’re hosting a lot of family or friends and you don’t have enough dish ware, consider using compostable plates (yes, you can get ’em here) instead of plastic or coated paper. Of course, this means you’ll need to be composting. Don’t have space or want to bother? Check out our zero waste friends, the Compost Pedallers for help. Grow Your Own Food Okay, maybe it’s a little late to start growing your own food for this Thanksgiving, but consider starting a garden this season and perhaps by next Thanksgiving you’ll be harvesting your own herbs, greens, and root vegetables for the big meal. Need help? Ask YardFarm – they’re experts! Buy Direct from Farmers
Seek out your nearest farmers market to get produce, meats, and cheese directly from the producers. Not sure where to go? Try SFC, Texas Farmers Markets, or HOPE Farmers Market. Be sure to tell them we say hello!
We’ll be closed Thursday AND Friday of next week!
In addition to a few choice items on sale through Wednesday, we’ve also got some special deals on wine, cheese plates, recipe bundles, and a delicious new Texas product made with vinegar, drinking shrubs!
Recipe Bundles: Purchase a featured recipe bundle and save 10% on all the in.gredients!
Wine Special: Buy Any 2 Bottles of Wine and Get 50% OFF a Cin Cin Wine Bottle Carrier (holds up to 6 bottles)
Holiday Cheese Plate: $24.99 for a Selection of Cheeses
Shrub Special: Free lemon w/ a Shrub Purchase
Organic Valley Cultured Butter: $6.69 ea (Save $0.30 ea)
Local Sweet Potatoes: $2.09/lb (Save $0.36/lb)
Stahlbush Frozen Cranberries: $4.31 ea (Save $0.48 ea)