‘Tis the season for family gatherings. I visited with my grandparents yesterday for Thanksgiving. After work on Wednesday, I swung by the Wintertime Farmer’s Market at the Hope Artiste Village in Pawtucket and picked up some ingredients to make a couple dishes to share with extended family and friends. I bought a butternut squash, an onion, bulk cranberries (displayed in a large reed basket), russet potatoes, and apples. With the orchard bought sugar pumpkin I had on my counter at home, I made organic vegan potato, butternut squash, and pumpkin mash—seasoned with ginger, turmeric, cinnamon, and nutmeg. I also made cranberry sauce with my fresh berries, co-op bulk honey, lemon, and ginger. I poured the food into stainless steel and glass containers and refrigerated them until Thursday morning. My grandmother reheated the mash before dinner and the cranberry sauce was served chilled. The container above sits on the maple dining table my grandfather built for my grandmother. Dinner was delicious, and the conversations even better.
Back home with a friend tonight, I made soup from the leftover mash, sautéed onion and garlic, homemade vegetable broth, cayenne, cracked pepper, and olive oil.