Shopping for Thanksgiving at the Delray GreenMarket
Time to prep the turkey and all the trimmings (and mentally prepare for the crazy, yet lovable, relatives.) Leave the big box stores behind, stroll under the Delray sun and shop local with over 60+ vendors offering everything you need to complete your Thanksgiving spread and more! Here’s our shopping list cheat sheet and even some recipes for your meal this holiday with friends and family.
Veggies: Fresh are always better than canned. And local and organic are even better! Be sure to stop by Thomas Produce, Green Cay and Volker Farm for their assortment of farm-fresh veggies.
The Main Course: Not a fan of the traditional turkey? Check out Farris Farms for a variety of other options, including some holiday favorites such as: beef sirloin tip roasts, fresh hams, boneless, butterflied leg of lamb roasts, farm-raised rabbit, whole Poussin (young chickens) and more! Pescetarians at the table? Visit our friends at Finn-Atic Fish Co. or Independent Seafood!
Desserts: So many options even for those friends and family members with food allergies. Be sure to check out: Loic French Bakery, La Petite French Bakery, Katie Cakes, Starz Bakery, Fun with Food and Inka Foods.
Gifts for the Hostess: Heading to a relative or friend’s place this Thanksgiving? Be sure to pick up a gift for the hostess with the most-est from some of our vendors including: A Touch of Spain, Sassy Palate, Delray Beach Jam Co., Bistro Blends Balsamic Vinegars & Olive Oils, Amazing Creations, Orchid Doctor, Serenity Flows Soaps, Two Cousins, Jolene’s Jars, Laurie’s Pantry, Eddie’s Organic Dark Chocolate and Tweedle Pet Products.
Need to change-up the recipes from your great-Aunt this year? May we suggest one of the recipes from Tastes of the Season: Favorites from the Delray GreenMarket Cookbook? Happy eating and cooking!
Imbibe: Cara’s Party Sangria
2-3 bottles Merlot
1 cinnamon stick
1 thumb-size knob ginger, cut into 3 slices length-wise
1/4 cup agave nectar
1/4 cup lemon juice
1/8 tsp of cayenne pepper
1 red apple, cored and chopped
1 orange, sliced, seeds removed and chopped
1 Anjou pear diced
1 cup diced pineapple
In a very large pitcher, stir together the merlot, cinnamon stick, ginger, agave nectar, lemon juice, cayenne pepper, apple, orange, pear and pineapple. Refrigerate covered for a few hours or overnight. To serve, remove the cinnamon stick and pieces of ginger and discard. Pour the sangria over ice in large wine goblets.
Mini Feast: Bunny’s Scalloped Potatoes (Bunny Darga)
1/3 cup butter or margarine
1/2 cup minced onion
1/3 cup flour
3 cups of milk
2 1/2 cups cheddar cheese, grated
1/4 tsp dried mustard
10 cups potatoes, peeled and sliced ¼ inch thick
1 tbs paprika
In a large skillet, melt butter, sauté onion 2-3 minutes. Add milk stirring constantly until think and mixture comes to a boil. Remove from heat and add dried mustard and 2 cups cheese, stirring until cheese melts, reserving ½ cup cheese for top. Arrange half of the potatoes in 13×9-inch baking dish. Pour half of the sauce on top and repeat the process with the remaining potatoes and cheese mixture. Top with the remaining grated cheese and sprinkle with paprika. Cover with aluminum foil and bake in a 350-degree oven for 1 hour. Remove foil and allow top to brown. Serves 10-12.
Mini Feast: Corn Bread Casserole (Lori Haywood)
1 can corn, drained
1 can creamed corn
1 box Jiffy corn bread mix
8 oz sour cream
1 few dabs of butter (optional)
In a medium bowl, mix together the corn, creamed corn, Jiffy mix and sour cream. Pour mixture into a lightly greased baking dish and top with a few dabs of butter (optional.) Bake at 350 degrees for 1 hour or longer until casserole is golden brown. Recipe can be easily doubled.
Dessert: Pumpkin Spice Cake (Kit Johnson)
4 farm fresh eggs
2/3 cups of sugar
1 cup of vegetable oil
1 – 15oz can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 – 3oz pkg cream cheese, softened
1 stick butter, softened
2 cups confectioners’ sugar
1 tsp vanilla extract
Preheat oven to 350 degrees. In a large bowl, combine eggs, sugar, vegetable oil and pumpkin, beat with an electric mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, salt and baking soda. Slowly add to the pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread into an ungreased nonstick 13×10-inch baking pan. Bake for 30 minutes. Allow cake to cool completely before frosting. Icing: Combine the cream cheese and butter, beat with the electric hand mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spreading icing on top of cake and cut into squares