Monday Recap: Gobble Gobbled

I think it is safe to say my wife and I have gotten our fill of turkey for a while. Last week I picked up a fresh local turkey from Uebelhack Turkey Farm that weighed almost 18 pounds. I baked it for Thanksgiving, and we’ve pretty much been eating on it ever since!

Rosemary Roasted Sweet Potatoes

Rosemary Roasted Sweet Potatoes

It was just the two of us celebrating Thanksgiving, but we tried to do it in style. In addition to the Big Bird we had Rosemary Roasted Sweet Potatoes and cooked up some frozen Derby green beans for side dishes. We used our Beauregard sweet potatoes for roasting. I know folks (some of them relatives) that won’t eat a sweet potato unless it is swimming in butter and loaded with sugar and marshmallows, but thankfully my wife and I agree that simple is better when it comes to most vegetables, including sweet potatoes.

pumpkin pie

pumpkin pie

My wife baked one of her yummy pumpkin pies for dessert, using our frozen Canada Crookneck Squash puree. It was the best tasting squash in our recent Pumpkin Smackdown, and I need to do another tasting of the remaining varieties soon. It was great in the pie.

taco salad using leftover turkey

taco salad using leftover turkey

We had leftovers of all the above on Friday. Saturday we took part of the turkey meat along with some frozen tomato sauce and made Turkey Chipotle Taco and Burrito Filling. Some of that went into a taco salad for dinner, and the rest went into the freezer for later meals. We made broth with the bones, and froze the broth along with meat for soups. We will be enjoying this turkey for some time to come! The lettuce for the taco salad was some of the Spotted Trout that I harvested a couple of weeks ago.

Coalition Mix Kale

Coalition Mix Kale

I did harvest some of the Coalition Kale Mix last week. My wife cooked it up for a side dish. I love this mix, and I will be growing it again for sure. I have no idea how winter hardy it will be in our area, but it has made it so far.

large kale leaf

large kale leaf

Though it’s a mix of quite a few different kales, several of the plants I wound up with this year have huge, flat leaves that almost resemble collard greens. The taste is all kale though, and after a few frosts it got even better.

harvest of turnips

harvest of turnips

I also pulled a few turnips yesterday, which I plan on cooking up tonight. The white ones are Hakurei and the long purple ones are an Italian heirloom variety called Mezza Lunga Bianca Colletto Viola. We had the greens from the turnips last night, along with a grilled turkey sandwich.

Cream of Asparagus Soup

Cream of Asparagus Soup

Though we both worked on the Thanksgiving meal (and its aftermath), it was my wife’s turn to cook last week. She used some of our 2014 frozen asparagus to make a batch of Cream of Asparagus Soup. Despite the name, there is no cream or milk in the soup, and only a little bit of butter. It is mainly asparagus cooked in chicken broth, then pureed until nice and smooth. It was a great change of pace after our turkey-thon! My wife stirred in a bit of plain yogurt in hers, but I sprinkled on a little bit of my smoked paprika, which gave it another nice layer of flavor, not to mention a bit of color.

Dark Rye Potato Rolls

Dark Rye Potato Rolls

Since the soup was the main (and only) attraction for the meal that night, I volunteered to make some rolls to go with it. I made a batch of my Dark Rye Potato Rolls, which gave me another chance to tweak the recipe a bit. I will share it here once I get it worked out to my satisfaction.

chipotle peppers

chipotle peppers

Last week I used a few of the smoked jalapenos to grind up for chipotle powder. And let me say it was h-o-t. I was sneezing and coughing while grinding them in the spice grinder, and that was before I took the lid off! I love the flavor of them, but they are so hot I may have to tame them down a bit by adding some of the milder smoked peppers. I think I may try growing TAM jalapeno next year. I’ve grown it before, and it is a milder jalapeno that registers about 1000 on the Scoville scale. That’s still plenty hot for me, but less so than the El Jefe variety I grew this year. It is an o/p variety developed by Texas A&M University, hence the name TAM.

That’s a look at what’s happening here at HA. To see what others are harvesting and cooking up, visit Daphne’s Dandelions where Daphne hosts Harvest Mondays. I’ll be back later this week with a review of how my smoked pepper project turned out.

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