Farmer Favorites- On The Table This Thanksgiving

By Lauren McMullen

It’s that time of year again. We’ve been craving it since the leaves started to fall. Time to gather with your families, make a giant mess of the kitchen, and taste all of the warm flavors of fall. Here at the farm are know how to turn the seasons bounty into a plate of something delicious, and we’d love to share some of our inspiration with you.

You can find our produce right now at the Winter Farmers’ Markets, at the Granby Stand (Open through 11/25), in our Fall and Winter CSA, and as Bulk Orders for parties or storage.

Let’s see what’s cooking …

Catherine Raddatz Roasted Potatoes


When I asked Farmer Jenn what she was looking forward to most this Thanksgiving, she didn’t hesitate to reply “My Mom’s roasted potatoes” here it is:

Preheat oven to 425 degrees
Cut Potatoes in half, boil for 7 minutes and then drain (large white varieties are best, we have Superior and Elba)
Melt butter and vegetable oil in oven
Add Potatoes and roast for an hour – turning potatoes over occasionally to coat


Potato Leek Soup


This is a legendary recipe around the farm that I tried myself for the first time last week, I made a few alterations and think that the results are worth sharing.

5 large white potatoes (peeled and chopped)
5 cups chicken broth
1 TBS butter
3 large leeks (sliced using whites only)
1 tablespoon fresh thyme
1 bay leaf
celery salt
1 Cup light cream

Peel and cut potatoes, slice leeks. Melt butter over medium heat in pot. Add leeks and let sit for several minutes. Add potatoes, chicken stock, thyme, bay leaf, celery salt and pepper. Bring to a boil and cook until potatoes are soft (about 20 minutes). Once potatoes are soft, remove from heat, remove the bay leaf, and use an immersion blender or food processor to liquify. In a separate pan slice mushrooms into tiny chunks and sauté. Return the soup to heat, add cream and mushrooms and simmer until desired consistency is reached. Enjoy!


Maria Rodale’s Pumpkin Pie From Scratch


This is a classic recipe that our flower manager, Andrew, returns to season after season. He’s tested it, he’s shared it with his family, and he keeps making it every year.

Pie Dough

1½ cups organic flour
½ teaspoon salt
1 Tablespoon sugar
10 Tablespoons cold, or even frozen, lard or butter
6 Tablespoons ice water


1. Put the flour, salt, and sugar in a bowl.
2. Cut the lard or butter into small bits (if it’s frozen, I use a cheese grater).
3. With your fingers, smoosh and mix the fat and the flour until the mixture resembles a coarse “corn meal” mixture. Be gentle, relax, and enjoy the sensual pleasure of mixing the fat and flour!
4. Add a few tablespoons of water and mix together gently until the dough sticks together.
5. Wrap up the dough in wax paper or a plastic bag and put it in the fridge for a half hour.
6. Flour your work surface and flour your rolling pin, too. Take the dough out and roll it until it’s as thin or thick as you want it and the right size for your pie plate.
7. Carefully lift the dough off the surface and put it into a pie plate, and press it gently into place.
8. Crimp the edges.

You can put the leftover dough into the oven on a cookie sheet with some salt, and bake until crispy, and your whole family will come running to eat it…just make sure to wait until the pieces are a bit cool or there will be burnt tongues all over the house!

Pumpkin Pie Filling


2 cups cooked pumpkin*
¼ cup white sugar
¼ cup brown sugar
¼ cup maple syrup
Dash of molasses (1 or 2 Tablespoons)
2 eggs
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
1 cup cream
½ teaspoon salt

* If you are making the pumpkin from scratch, as I usually do, take a baking pumpkin and cut the top off and pull the seeds out. Bake it in an oven until it collapses (350 degrees for about an hour). Peel off the skin, the rest is the good stuff. Put it into a blender to smooth it out. If you just mash it by hand, the filling will still taste good, but the texture will be stringy as opposed to smooth. Both methods are fine.


1. Put all the ingredients into a bowl and mix together until you have a brownish gooey mess.
2. Pour into the crust.
3. Bake in the oven for about an hour: Start the oven at 425 degrees, then after 15 minutes, reduce it to 350. If the crust starts to burn before the pie is done, cover it with tin foil.
6. Test for doneness the way you do a cake–stick a knife in and if it comes out clean, it’s done.
7. Enjoy with ice cream and whipped cream!

See more seasonal recipes on the blog.

We hope everyone has a delicious holiday filled with fresh and tasty New England vegetables!