My childhood Thanksgiving table was colorful, but not with cornucopias and table decorations. The vibrancy instead came from gloriously prepared vegetables. Honey glazed carrots, sautéed Brussels sprouts with diced pancetta, slow cooked cranberry sauce, creamed spinach, cauliflower smothered in a sinful cheese sauce and double stuffed potatoes accompanied the turkey while livening up our tablescapes.
Thanksgiving may not be Thanksgiving without a sweet potato casserole or mashed potatoes. But whatever your tradition may be, boost the flavor by incorporating farm fresh fruits and vegetables. Whether you sauté or roast, mash or whip, the farmers’ market beckons with an endless fall harvest waiting to be served as hearty, flavorful sides at your Thanksgiving table.
Instead of using canned yams for your sweet potato casserole, bake some fresh. Call them what you like, sweet potatoes have been a staple ingredient in America since pre-Columbian times. Savory or sweet, whipped or baked, they are a fixture on the Thanksgiving table. The traditional super sweet potato casserole made with brown sugar, evaporated milk, pecans or marshmallows freezes like a charm. But for something a bit different, how about a savory sage and Romano cheese sweet potato side dish? Or concoct your own using your own blend of spices.
Aside from my childhood favorites, here’s some ways to use Farm Fresh finds for the Thanksgiving holiday: