It’s not like I’m going to start waxing poetic about green vegetables or anything.
Orange pumpkins, carrots,
sweet potatoes and clementines.
Earth-hued turkey, gravy,
is the green?
Not the sage or olive shades
that dot the table in casseroles,
but the bright green of crisp.
The green that makes you feel clean.
A Thanksgiving table,
limited not by the sepia-tones
of depicted scenes
from four hundred years ago.
Like a bride
checking off her list of borrowed, blue, old, new
I am choosing
the thing we will eat that is green.
Or, maybe I will. Just to offset the things at the forefront of my mind: pumpkin, and turkey.
This week I will be roasting my first ever pastured turkey, fresh from a local farm. Our bird was running around, unawares, just 4 days ago. Now, he (she?) is chillin’, shrink-wrapped, in my fridge, waiting for a nice cool bath of salty, herb-infused water. After reading several opinions on the subject, I’ve decided to brine (the main reason being, why not?). The elephant in the room being: outside of the ethical impetus of buying a local bird, will the flavor be worth the price? We’ll know in three days.
Another first: I’ll be making our beloved, classic pumpkin pie with real pumpkin (as opposed to canned). I’ve always heard ho-hum reviews of using real pumpkin, that not only is it not worth the effort, but it actually doesn’t taste as good as a pie made with Libby’s. But — never one to trust much of what I read, I’ve got to try this out for myself. I roasted two pie pumpkins today, and the purée is ready for pie-making early Thursday morning.
And while the poem about greens was in jest, it’s true that no one thinks about them. They are the red-headed stepchild of Thanksgiving day. What do you do to get something fresh and bright into the menu, something that holds its own against a table full of casseroles?
This post is part of the Tuesday Twister at GNOWFGLINS.