I don’t know about you, but at the end of every summer I am working overtime, trying to hold on to the harvest at my local Farmer’s Market. September finds me frantically freezing peaches and berries, and this year I made my first forays into canning and pickling.
Determined not to let all my hard work go to waste (and I’ll admit, I love how impressed my family is by this stuff), this year I’m incorporating my warm weather treasures into my Thanksgiving meal plan. Up first? I’m pureeing those perfectly frozen peaches and berries and setting up a Bellini Bar.
Next, I’ll whet my guests’ appetites with a tray of piquant pickles, all made by yours truly. My favorite? Crunchy pickled okra and addictive Dilly beans.
Lastly, this summer I had a bumper crop of Jalapeno peppers (and my family is all about the condiments), so I’m setting out homemade Jalapeno Jelly to top turkey and slices of cornbread alike. It’s the perfect spicy sweet accompaniment to the Thanksgiving feast.
How about you? Did you stock up for the long winter ahead? And are you breaking into your secret freezer stash for the holidays?