The Thanksgiving Box

 

Enjoy Snoqualmie Valley-grown deliciousness this holiday with a locally stocked Thanksgiving Box.

For $125 you will receive the ingredients needed to make 7 side dishes and a pie to feed 6-8 people. In addition to the ingredients, you will also receive all the recipes and a timeline for pulling your dishes together.

The box will contain: Thyme, Shallots, Potatoes, Parsnips, Pumpkin, Parsley, Shiitake Mushrooms, Kale, Garlic, Carrots, Brussels Sprouts, Delicata Squash, Beets, Rutabaga, Bread, Butter, Cream, Eggs, Cranberries, Dried Cherries, Hazelnuts, and Flour.

A few basic pantry items will be needed as well, here is the list.

You can also add on a turkey from Snoqualmie Valley-based Falling River Meats and Hollyhock Farm to be delivered with your Thanksgiving Box. Turkeys are $8 a pound. Small finished birds tend to weigh between 5 and 12 lbs and large finished birds tend to weigh between 15 and 26 lbs.

 

You can order your Thanksgiving Box from the Snoqualmie Valley Farmers Cooperative here. Boxes will be delivered to the following locations on Tuesday, November 21st 2017:

North Bend: Mt. Si Sports and Fitness

Carnation/Duvall: Goose and Gander Farm

Woodinville: 21 Acres

Seattle Greenwood: Naked City Brewery

Seattle Hillman City: NW Peaks Brewery

Seattle Wallingford/Fremont: Acadia Café

Burien: Pickled and Preserved

Renton: King Conservation District

 

 

The Thanksgiving Box will come with recipes for preparing all the dishes, like this recipe for sauteed Brussels sprouts with molasses (pictured above):

Ingredients
1 ½ lbs. Brussels sprouts, cleaned and halved
2 Tbs. butter
1 Tbs. olive oil
2 cloves garlic, minced
Salt
1 1/2 Tbs. Molasses

 

Directions
1. In a very large saute pan, heat the butter and the olive oil over medium-high until the butter is melted and bubbling. Put the Brussels sprouts into the pan cut sides down.
2. Leave them to cook without stirring them around for several minutes (3 or so), until the cut sides of the sprouts have developed a brown crust. Then flip them all.
3. Sprinkle with salt, add the garlic, and continue to cook for another couple of minutes.
4. Next add a little splash of water (about 1 Tbs.) and the molasses. Turn the heat down to medium-low and cook, stirring frequently to get the Brussels sprouts coated with the molasses as it thickens.
5. Cook until the Brussels sprouts are tender, several more minutes. Transfer to a
serving bowl and serve.

 

Variations
-Cook 3 slices of bacon before cooking the sprouts. Use 2-3 Tbs of bacon fat to cook the Brussels sprouts. Finish as above, with or without the molasses. Toss with crumbled bacon before serving.
-Instead of molasses, toss cooked sprouts with a tablespoon of balsamic vinegar

 

*source: 5&Spice

 

Consider these ideas as well:

– Having Thanksgiving at a friend or family member’s house? Split the box!
– Making a family recipe? Our box likely contains the ingredients you need
– Know someone who could use a little help this season? Give them a box!
– Traveling over the Thanksgiving holiday? Store the box and use the ingredients in other ways!