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PrintA Day of Rest and Thanks on the Farm
Photograph by Kyle Chesser
Thanksgiving Day is hands-down my favorite day of the year on the farm. A golden glow hovers over the land for the entire day each Thanksgiving—a hue usually only seen during the last seconds of sundown. Below the sky, the tilled fields lie dormant in anticipation of the coming winter break.
No matter how rigorous the harvest season is, I know I can always count on a day of calm when all operations on our farm and neighboring farms cease, and for once, everyone can enjoy the land’s bounty.
I spend the morning wandering around the farm taking in the crisp, cool air in my lungs, picking the last fruit from the fig tree, and enjoying the company of my family. Often during workdays we are so busy we hardly have a minute to catch up. Preparing the Thanksgiving meal together gives us ample time to do that.
I have never been a fan of stuffing, so when mulling over what to contribute to our meal a couple years ago, I decided to go out on a limb and make vegetarian dressing in the hope that it would change my mind. Several of my family members had become vegetarians over the last couple of years, so I thought this would be a perfect new addition for all to enjoy.
By eliminating any turkey parts and including fresh, locally baked, organic bread as the base, along with locally grown carrots, celery, onions, parsley, apples, and walnuts, this stuffing recipe cured me of my distaste for dressing. The many flavors combined together make an absolutely savory side dish, which has become a new family favorite.
Vegetarian Stuffing
6 cups diced bread
2 tablespoons butter or olive oil
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1⁄4 teaspoon rosemary
1⁄4 teaspoon thyme
1⁄4 teaspoon sage
1⁄4 cup chopped fresh parsley
3 tablespoons raisins
1⁄2 cup walnuts
1⁄2 teaspoon salt, or to taste
11⁄2 cups vegetable stock
1⁄2 of a large apple, diced
Preheat oven to 350 degrees. Place diced bread in a 9-by-13-inch baking pan and place in the oven for about 15 minutes, until the bread is well toasted. Meanwhile, warm the butter or olive oil in a saucepan and sauté the onion, celery, and carrots over medium heat until the onion is translucent. Remove bread from the oven and add onion mixture, herbs, parsley, raisins, apple, nuts, and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently. Bake, uncovered, for 20-30 minutes. Season with black pepper if desired. Serves 6-8 people.
Becky Herbert is the owner of Eating with the Seasons, an agriculture program that delivers local organic food to residents all over the Bay Area. Visit her website at eatwiththeseasons.com.
