I chose this quote because my boyfriend is a rock climber and he lives in West Virginia, we of course love (and are very worried about) the mountains there and the landscapes they create.
My dorm room in Manhattan is at the end of a long stretch of hallway in a looming concrete pre-war Manhattan building. It’s rumored to have previously been a mental hospital and sometimes it feels as if the ghosts still linger. when I moved into the building, I was distressed at the size of the room, ten square feet of bed, desk, and a mini fridge.
Determined to make this tiny-room my tiny-home I consoled myself with pictures of tiny-houses and the beautiful, unique people who choose to live in them.
This thanksgiving I am celebrating a lot of firsts, I am celebrating my first thanksgiving in New York City, my first live thanksgiving Macy’s day parade, and it will be my very first time roasting a thanksgiving turkey.
O. and I’m a vegetarian.
Our original plan was to Thanksgiving dinner college style, meaning mostly pumpkin bear and appletinis. My friend begged me to roast a turkey, he’s a lovable NYC stereotype, a balding midtown accountant in his late 20’s. He hadn’t had home made thanksgiving turkey since forever, he pleaded. So I found myself carrying a cold, bulky, 13.8 pound turkey from Flatbush Brooklyn, where kosher meat is far more affordable, all the way to the upper east side. It felt very silly, investing so much time into a bird that I would never eat. At the same time, I kept thinking about how magical a proper, traditional Thanksgiving in the city would be, the smell of sage and rosemary filling up the one bedroom apartment. The pumpkin beer and appletinis still on the menu of course, I had to decide what else to make for Thanksgiving. I thought, maybe to balance out the ethically questionable turkey, I would make the rest of the dishes from strictly seasonal, local vegetables.
So what’s seasonal and local on the east coast during the fall. This is the list I found on Sustainabletable.org:
Squash, Snap Peas, Radishes, Potatoes, Pears, Onions, Cauliflower, Carrots, Beets, and Cabbage. Surprisingly, tomatoes are still seasonal this time of year.
Arugula wasn’t listed as in season by sustainable table, but I have a love affair with arugula based salads so I double checked and OmOrganics said it is in season!
So the menu (until I become re-inspired by some new cooking blog) became:
sage and thyme roasted turkey with cornbread and candied onion stuffing – from the Food Network
sauteed radishes and snap peas
arugula and tomato salad
sweet potatoes and marshmellow (Yoni insisted!)
And o of course. appletinis, and pumpkin bear.