Send us your favorite Thanksgiving recipes. To find out what produce is fresh in Virginia in any given month, check out this nifty chart.


6 Responses

  1. Spicy Sweet Potato Fries Recipe
    by: Chelsea DeWitt

    4 medium sweet potatoes
    3 Tablespoons olive oIl
    2 garlic cloves, minced
    1 Teaspoon ground coriander
    1 Teaspoon garam masala
    ½ Teaspoon cayenne
    1 Teaspoon salt

    Preheat oven to 425°. Cut potatoes into 1 inch strips and mix in a large bowl with olive oil, garlic, spices, and salt. Spread fries onto a baking sheet and bake for 30 minutes, turning fries over every 10 minutes. Take out of oven and let cool for 5 minutes.

  2. Baked Apples – Simple, Easy, Quick

    Wash, peel, core and slice enough apples to fill a baking dish. Add 1 tablespoon of butter, slices, and spread on top. Sprinkle with about a teaspoon of cinnamon and a quarter teaspoon of nutmeg. Add 2 tablespoons of brown sugar. All additions according to taste. You can also add 1/2 cup to 1 cup apple cider. Bake @ 350 for 15 minutes, stir, and bake for another 15 minutes. Serve warm or cold. Enjoy!

  3. Gourges (cheese puffs)

    1 cup water
    1/2 tsp salt
    1 sitck unsalted local butter
    1 cup all purpose flour (try Wade’s Mill)
    4 eggs, lightly beaten
    1 cup (4 oz.) shredded hard cheese. Marmac from Mountain View farm is a personal favorite.

    -Line a baking sheet with parchment paper
    -Preheat oven to 400 degrees
    -In medium, heavy saucepan, combine water, salt, and butter. Bring to boil over medium-high heat. As soon as the butter melts, stir in the flour all at once. Reduce the heat to low and stir vigorously till the dough begins to come away from the sides of the pan. Remove from heat and still in the eggs a little at a time; the dough will thicken and become shiny. Stir in the cheese vigorously, beating in some air.
    -Spoon or pipe teaspoonfuls of the dough 1 inch apart onto the prepared pan. Bake for 20-25 minutes, or until lightly browned. Remove the pan from the oven and transfer the puffs to wire racks to cool briefly. Serve warm. (This is one of the best cocktail foods, but isn’t nearly as good if kept overnight)

    Makes about 18 puffs.

  4. Traditional Virginia Spoonbread
    Stir 1 cup stone-ground Wade’s Mill cornmeal into1 pint of boiling water, which contains _ teaspoon salt. Stir 1 minute, remove from the fire and add 2 tablespoons butter. Beat well, add 4 beaten eggs and beat in 1 cup cold milk. Beat again and pour into a hot buttered baking dish. Bake 25 minutes in a hot (400º) oven and serve from the baking dish.

  5. This is a delicious carrot cake recipe from Tanya Denkla Cobb. As with many cake recipes, it calls for several items that are not found locally in our area (olive oil, baking powder/soda, coconut, etc.) and a few items that could easily be found locally (flour, eggs, carrots, pecans, cream cheese, butter). To make it more local, you could also try little tricks like substituting honey for sugar, peach/nectarine juice for pineapple juice, etc. Good opportunity to get creative!

    Carrot Cake

    This makes a satisfying, dense, moist but not-too-sweet carrot cake. If you’d like a very light textured cake, eliminate all ground flaxseed and double oil to 1-1/2 C extra light olive oil.

    2 C locally milled flour, unbleached white
    2 tsp baking soda
    2 tsp baking powder
    2 tsp cinnamon
    1 C white sugar (for a mildly sweet cake; if like a sweeter cake increase by ¼ or ½ C)
    ¾ C brown sugar, packed
    1 C ground flaxseed

    Preheat oven to 350. Spray a bundt pan with olive oil spray, or a 9 X13 pan.
    Mix the above dry ingredients together.

    ¾ C extra light olive oil
    4 local eggs
    1 tsp vanilla

    Blend in oil, then beat in eggs one at time.

    4 C fresh grated local carrots
    grated zest of orange
    1 C toasted pecans (optional)
    1 C shredded sweetened coconut (or unsweetened, and add more sugar)

    Add remaining ingredients. Beat until well blended.
    Pour into pan and bake for about 50-60 minutes, or toothpick emerges clean.
    Remove from oven and let sit for 5-10 min before turning out onto a rack.
    Cool completely before icing.


    4 oz local cream cheese, softened (neufchatel or light or regular)
    1-1/2 C confectioners sugar
    ¼ C local butter (1/2 stick)
    1 tsp vanilla
    1 C coconut (sweetened, or if unsweetened add a little more sugar)
    ¼ C chopped local pecans (optional)
    unsweetened pineapple juice to taste (about ½ C)
    (optional) pineapple bits, to taste

    Beat ingredients together until smooth. Spread over cooled cake.

  6. Sweet Potato Corn Bread

    Makes 1 dozen muffins
    Created by Tanya Denckla Cobb

    1 C cornmeal (locally milled)
    1 C unbleached white flour (locally milled)
    ¼ C sugar
    2 – 3 tsp baking powder
    ¼ tsp ground ginger
    1/8 tsp ground cayenne
    ¾ C mashed sweet potato (local)
    ¾ C water that sweet potato was cooked in + 4 Tb powdered milk
    (or ¾ C local skim milk, but it’s better with the sweet potato water)
    2 – 3 eggs (local), depending on how rich you’d like it

    Preheat oven to 425. Spray a muffin tins or an 8 X 8 pan with light olive oil.
    Combine all ingredients in a large bowl. Whisk until just barely uniform (no lumps left). Fill muffin tins or baking pan.

    Bake for 20-25 minutes, or until a toothpick emerges clean. Serve warm

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