Please join us for Tuesday’s Thanksgiving market (11/22/11), the first of two holiday events. And please note our hours, 11 am - 3 pm, tailored to our shorter (yet busy) days. You’ll be reunited with many summer vendors, as well as E&T Farms who bring us their sought-after honey, beeswax candles and micro-greens each Thanksgiving. You might also discover something new – like Tender Morsels’ little cranberry tarts, almond rocher and French macarons—ooh la la! Here’s what we think will turn up this Tuesday:

  • Cranberries, butternut and other hardy winter squashes for the holiday table. Mixed salad greens plus mustard and mizuna,and organic pea tendrils. Bagged spinach and mesclun from Oakdale’s polytunnels, and maybe, just maybe, grape tomatoes from the greenhouse. Chard and kale, including pretty bunches of mixed kales (curly, Tuscan, and Red Russian.). Jerusalem artichokes (sunchokes) from Peachtree Circle Farm. Red and white potatoes, sweet potatoes, carrots, onions and garlic, cabbage, Brussels sprouts, broccoli, turnips and sweet Macumber turnips, and more.
  • Cheeses: Great Hill Blue, Shy Brothers’ Hannahbells and Cloumage.  Fromage à Trois fresh hand-made mozzarella, burrata, and string cheese. Asiago, including small quantities of limited-edition “vintage” Asiago, and creamy fromage blanc from Foxboro Cheese.
  • Fresh eggs. Singe-Sations zingy jalapeno topping. Smoked meats and fish, we hope.  Frozen tenderloins of grass-fed beef, ground beef, and sausages from Foxboro, as well as veal. (Order forms should also be available for Christmas turkeys, duck and goose from Miss Scarlet’s Blue Ribbon Farm in Yarmouth Port.
  • Organic potted herbs from Allen Farms, including decorative small rosemary plants, and holiday herb planters. Bunches of thyme, rosemary and sage, or a holiday mix of all three. Freshly cut holiday greens and, for your feline friends, organic cat grass. Peachtree’s coriander seeds.
  • Baked goods, including The Artisan Bake Shop’s breads, mini pizzas and seasonal pies; sweet holiday coffee cakes and breads from the Great Cape folks and (weather-permitting) their famous apple cider doughnuts fried on the spot. And new to us-- Tender Morsels’ delicate confections.
  • Local honey, beeswax candles, soaps and salves from E&T Farms. Green Briar jams and jellies. Sirenetta’s exquisite chocolate collections, chocolate owls, and--- for those chilly nights---tasteful tubes of Velvet Drinking Chocolate. Brewed coffee and coffee beans from Down to the Ground, plus Westport wines to taste and to purchase, including festive bottles of bubbly.
Asiago crisps, our recipe for this week (see recipe tab on this website), are the perfect little cocktail nibble before you settle down to the big meal. We used Foxboro’s Asiago, available at several local winter markets. Ridiculously simple and good, these crisps, and you can easily double or treble the recipe assuming you have enough baking sheets.