This Thanksgiving's spread turned out just as we'd hoped, a really tasty celebration of all our work throughout the year. While it didn't necessarily reflect the ratios of food we raise and live on (the only trace of goats was some feta on the salad and yogurt in the cornbread), it thoroughly encompassed our values of self-sufficiency and scratch-made food. With the wood stove and sun keeping the house luxuriantly warm though the outdoors stayed below freezing, we enjoyed a nice day and rewarding meal. Here's a recap of what we prepared; on-farm ingredients in italics.
SMOKED VENISON HAM
A 5+lb venison ham from this year's opening day, brined with juniper berries, cloves, and sugar, then hot-smoked with hardwood charcoal and whole hardwood for about 9 hours with a bourbon/local sorghum/brown sugar glaze. Tender, still juicy, and quite flavorful.
Not photographed, but visible on upper left of plate in photo above. The only stuffing recipe Joanna has ever liked, this was just baked in the oven sans bird. Bread crumbs, eggs, herbs, meat broth, leeks, local apples, Missouri native pecans, local honey, salt, pepper.
An entirely non-local indulgence, Joanna's best recipe of cranberries, sugar, and water.
A 10-variety extravaganza. Clockwise from bottom left, potatoes, carrots, onions, parsnips, sweet potatoes, leeks, garlic, scorzonera, salsify, Jerusalem artichokes (sunchokes). Scorzonera and salsify were small test crops this year, and we weren't that thrilled by them on their own, but they added diversity to this excellent mix. Roasted in goose fat with thyme, oregano, & salt.