Our Bourbon Red Heritage Turkey was grown at Windmill Ranch according to Heritage Foods USA traceability number

What I still need at the Supermarket
November 22, 2005 - Morning

1 pint Heavy Whipping Cream
2 cans Evaporated Milk
2 pounds of Unsalted butter
2 bunches of Celery
1 quart 1/2 & 1/2
1 box French Picnic Pie Rounds
1 pint Straus Family Vanilla Bean Ice Cream
1/2 lb Smoked Salmon
1 pound of Beeler's Bacon
2 cans of Pumpkin Puree (organic!)
Della Fattoria Bread to make Stuffing

We're off to Whole Foods this morning for the last minute items. We'll clean the oven while we're out. ! I think the carrots are going to be on the menu tonight - and knowing Jack probably some fish. I can't imagine having them on Thanksgiving. The plate is already going to be full.

Update November 22 afternoon - Joanne
I managed to forget to buy the Pastry Rounds and as I don't have time to deal with an extra step I'll have someone pick them up later today. I actually didn't need the evaporated milk - just extra heavy cream for the pies - so I'll use it for something else (now I have two cans of it).

We bought Ohlone (local) wild smoked salmon in two 4-oz packages: one of hot smoked and one of cold smoked for variety. I also bought a jar of pre-shucked oysters as they had tons specially for Thanksgiving.


On a very positive note, the Heritage turkey we ordered from Heritage Foods USA arrived and it was one turkey (not two as I had feared) - and weighs a whopping 20.46 pounds! Our Bourbon Red turkey was raised by Danny Williamson of Windmill Ranch.

Another cooking note: The recipe for perfect turkey is not in the turquoise Martha Stewart but in the beige Martha Stewart Living Cookbook on page 314. It uses 3 sticks of butter and 1 bottle of white wine. Basically cooking the turkey at 450°F for 30 mins then 350°F until it's done. You use the cheesecloth on it until the last hour of cooking and baste every 30 mins or so. Good thing I looked up the recipe!



Marin Farmers' Market Haul
November 20, 2005

Keep in mind that not all of the Farmers' Market purchases were made for Thanksgiving. - Joanne


The Hauler

4 bunches of Burgundy and Yellow carrots from County Line Harvest
3 bunches of Golden Beets
7 Swedes (I call them turnips) From Bellview Farm
8 Pounds of White Rose Potatoes
3 bunches of Leeks
1 pint of strawberries
1 bag of Red Zebra Striped Red Tomatoes and
1 pint of Red Striped Cherry Tomatoes from Smith Family Farms in Knightsen
2 Large bags of Shelling Peas from Iacopi Farms
1 club of Brussels Sprouts
1 lb of Royal Trumpet Mushrooms
2 lg Parsnips
3 small heads cauliflower
3 small crowns of broccoli
2 lbs of Walnuts 1lb each from Dieckmann Farm (Yuba City) and Blue Heron Farm (Ramsey)
4 Yellow Onions from Bellevue Farm
4 lbs of Garnet Yams
1 Robert Lambert White Christmas Cake - $22
Brickmaiden Sesame Wheat Bread
Brickmaiden Breakfast pastries
10 balls of Pizza Dough
3 chocolate persimmons from De'Santis Family Farm in Fresno
Assorted Lettuces
Arugula

Bellevue Farm's offerings


I'm not sure who was more excited to get the turkey - Trent or me! - Joanne