november 24th

Some Thanksgiving classics... Our sous vide turkey breasts are fully cooked and simply need to be heated and browned. We’re also making a rich gravy, cranberry sauce with subtle warm spices, and stuffing with Mel’s sourdough and wild mushrooms. There is no produce box this week since some of us are headed out of town, but Jason Kim from Forage is making an almond aillade that can turn your vegetables into a winning side dish. An aillade is a rustic, pounded nut and garlic sauce that is delicious tossed with blanched green beans or spooned over roasted cauliflower, sweet potatoes or winter squash. 

Jared Made pumpkin mousse pies with meringue and graham cracker crust are perfect for when you think there’s no room left for dessert... Just remember that air is a key ingredient in the magic of mousse. We also have frozen pie dough disks made with plugra butter and ready for you to bake and fill. And frozen cinnamon bunsto make the days after Thanksgiving feel special as well.

Here is a link to some of our Thanksgiving thoughts... ideas, tips and recipes for your feast.