A Taste of the Garden: Thanksgiving

1 | Preserve Your Harvestbonnieplants.com

Fresh Ideas for a Flavorful Feast

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A TASTE OF THE GARDEN: THANKSGIVING

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Not Your Grandmother’s Sweet Potatoes…2 New Ways to Prepare

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3 | Preserve Your Harvestbonnieplants.com

Photos by Karen E. Segrave

Set a Garden-Fresh Table

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Butternut Squash Pie12Peas & Bacon11

4-Herb Green Beans6Sweet & Nutty Kale Salad

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Pumpkin Ice Cream & Gingersnap Cookies

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Six Tips for Turkey Success

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“A gardener’s harvest is ever evolving throughout the year; however, there’s something very special about fall and the traditional harvest season. Part of this lies in the time set aside to offer thanks for the bounty and to enjoy this with friends and family who are dear to us.”

-P. Allen SmithTV Host, Author & Lifestyle Expert

> TABLE OF CONTENTS <

eMagazine/eCatalog published by Hortus Ltd./ A P. Allen Smith Company. Content, images and videos are designed, produced and owned by Hortus.

2 | Thanksgiving bonnieplants.com

SET A GARDEN-FRESH TABLEThere’s more than one way to make the most of your harvest. Bring your fall vegetables indoors to create a table setting that’s simple, practical, and ultimately edible. Find inspi-ration in the ideas shown here.

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FRAGRANT HERB BUNCHES Cut small groupings of herbs from your kitch-en or windowsill garden. Keep the herbs sepa-rate from one another in vases, and allow the scents to waft together over the table. TIP: Match your herbs to the ones used in the meal for a delightful sensory experience.

GARDEN HARVEST CENTERPIECESPut your garden on display indoors. Clean off your prize picks and use them to color-fully line the table or group them together for one big, impactful statement.

FILL A CORNUCOPIA

Corn, squash, and pumpkins are colorful fall choices to fill a traditional cornucopia. Use it as your centerpiece or position on a sideboard to spread the décor through-out the room.

INDIVIDUAL GOURDSAdd a small squash, pumpkin, or even an ear of corn at the place settings around the table to denote each seat. Take it one step further by writing out or printing place cards with the guest’s name to lean against or tuck under the seasonal vegetable.

VEGGIE VASESTurn a pumpkin, avocado, bell pepper or any other small, round, garden-fresh fruit or vegetable into a vessel for flowers. Scoop out the filling, and place a small amount of water in the container, being careful to watch for possible leaks. The natural moisture of the vegetable will also help to keep the flowers fresh for a short period of time. TIP: If you want to use a large pumpkin, hollow out the gourd and place a water-filled vase with your flowers inside the shell.

IT’S ALL IN THE DETAILS


6 TIPS FOR TURKEY SUCCESS

On a holiday that’s often referred to as Turkey Day, there’s no mystery in choosing the most popular meat selection. However, the task of cooking your Thanksgiving turkey for friends and family can be a daunting one, especially for first-timers. Follow these tried-and-true tips to serve a delicious main dish that’s sure to be the talk of the table.

1. PREDICT YOUR POUNDAGEEstimate one pound of turkey per person. If you have a large group, consider two turkeys that are of a more manageable size.

2. PLAN AHEAD FOR PREP WORK

If you’re a first-timer, note that cooking a turkey can be a time-intensive task. Start thinking about your prep work and how you plan to season at least 4 days in advance, as some recipes call for 18 hours of brining in addition to thawing time.

5. ADD HERBAL FLAVOR After brining, you can add even more flavor by using fresh herbs. Tie a bundle of fresh thyme together with baking twine and stuff it, a quartered lemon and several cloves of smashed garlic into the turkey. Experiment with other herbs from your garden, such as rosemary, sage, or even Greek oregano, based on your family’s preferences.

6. BAKE ITCook the turkey in a preheated oven at 325°F. Depending on the size, a turkey needs to cook between 3 and 5 hours. See the USDA guidelines or packaging for specifics. The turkey is done when the thigh meat reaches an internal temperature of 180°F, and when the breast meat reaches an internal tem-perature of 170°F.

3. PLAN FOR THAWINGIf frozen, allow time for your turkey to thaw. A general rule is to allow 30 minutes per pound for the turkey to thaw submerged in cold water. For refrigerator thawing, a 4-12 pound turkey can take 1-3 days. Either method is safe and effective. Note that you can roast a frozen turkey; see instructions on packaging.

Dining with vegetarians? Consider a meatless meatloaf for your main dish. Find the recipe here.


INGREDIENTS Serves 4Salad¾ cup whole pecans2 tablespoons butter¼ cup sugar1 teaspoon cinnamon8 ounces kale, chopped

Dressing3 ½ tablespoons olive oil1½ tablespoons apple cider vinegar1 teaspoon honeySalt and pepper to taste

PREPARATIONPreheat the oven to 350°F. Line a baking sheet with wax paper. Place the pecans in a medi-um-size mixing bowl. In a small bowl, melt the butter in the microwave. Pour the butter over the pecans, and then sprinkle in the sugar and cinnamon; stir to coat. Arrange the pecans in a single layer on a baking sheet. Place in the oven and toast for 5 minutes. Use a spatula to toss the pecans and return them to the oven until lightly golden and fragrant (approxi-mately 2-5 more minutes). Remove the baking sheet from the oven and set the pecans aside to cool.

Next, prepare the dressing. In a small bowl, whisk together the ingredients and set aside.

Chop the pecans into small pieces. Combine the pecans, kale, cranberries, apple, goat cheese, salt and pepper in a large bowl. Pour the dressing over the top, and toss to cover. Serve immediately.

½ cup dried cranberries 1 medium Granny Smith apple, chopped2 ounces goat cheese, crumbled½ teaspoon sea salt½ teaspoon freshly ground black pepper

TIP: Serve this version for a pre-dinner dish, or add grilled chicken or blackened shrimp for a hearty meal that can stand on its own.

TIP

SWEET & NUTTY KALE SALADUse garden-fresh kale as a base for a delicious and colorful, fruit- and nut-filled salad.


QUICK TIP: Plant a windowsill herb garden and use the harvest to season this recipe. If your herb garden is outdoors, consider drying herbs in the spring and summer months, and you’ll always have the necessary ingredients on hand.

4-HERB GREEN BEANS A blend of four savory herbs offers a tasty new take on traditional green bean casserole.

INGREDIENTS Serves 84 cups fresh green beans, cut into 3-inch pieces NOTE: You may substitute 2 (14-ounce) cans of drained green beans½ cup dried breadcrumbs + additional for topping2 teaspoons fresh sage, chopped½ teaspoon fresh thyme, chopped½ teaspoon fresh oregano, chopped2 teaspoons fresh parsley, chopped1 teaspoon garlic powder½ teaspoon salt½ teaspoon black pepper1 cup Parmesan cheese, freshly grated + additional for topping½ cup olive oilcooking spray

PREPARATIONPreheat oven to 350°F.

Meanwhile, steam the green beans for approxi-mately 15 minutes and then set aside.

In a large mixing bowl, stir together the remaining ingredients (except the cooking spray), and then stir in the green beans.

Spray a 13- x 9-inch baking dish with cooking spray and pour the green bean mixture into the dish. Top with additional breadcrumbs and Parmesan cheese as desired. Bake for 30 minutes or until top is golden brown.

TIP



4 sweet potatoes (about 2 ¼ pounds total), peeled and cut into ¼-inch-thick rounds Salt and freshly ground black pepper½ cup fine fresh breadcrumbs½ cup freshly grated Parmesan cheese

NOT YOUR GRANDMOTHER’S SWEET POTATOES…2 NEW WAYS TO PREPAREWhen it comes to serving sweet potatoes, think outside of the casserole dish. From a savory gratin to a simple, roasted version, these two recipes offer an easy alternative preparation for this favorite fall vegetable.

PREPARATIONPreheat oven to 325°F. Generously butter a 9x13x1.5-

inch-deep gratin dish, and set it aside.

Melt 2 tablespoons of butter in a small skillet over low heat. Add the garlic and cook,

stirring until it is softened, approximate-ly 3 to 4 minutes. Then add the flour

and cook for 3 minutes, stirring con-tinuously. Stir in the cream, and

bring the mixture to a simmer, stirring occasionally; remove from heat.

Arrange the potatoes in layers on the gratin dish, seasoning them with salt and pepper as you go. Pour the cream mixture over the potatoes, and bake for 1 hour or until they are tender. Remove the dish from the oven.

Melt the remaining 2 table-spoons of butter, and mix it with the breadcrumbs and cheese. Sprinkle the mixture evenly over the potatoes, and return the dish to the oven. Bake for 15 to 20 minutes or until the top is golden brown. Serve while warm.

INGREDIENTS Serves 6 to 84 tablespoons butter (divided) + additional for greasing pan

4 garlic cloves, minced2 tablespoons all-purpose flour

1 ½ cups heavy cream

Sweet Potato Gratin


Roasted Sweet PotatoesINGREDIENTS Serves 44 cups sweet potatoes, peeled and cut into ½-inch-thick chunks 1 cup red onion, chopped1 teaspoon garlic salt

PREPARATIONPreheat oven to 350°F.

In a large mixing bowl, combine sweet potatoes, onion, garlic salt, salt, pepper, and ¼ cup of olive oil. Mix until potatoes are coated.

Line a baking sheet with foil and spray with cooking spray. Arrange the potatoes in a single layer on the sheet. Bake for 45 minutes, turning the potatoes every 15 minutes. Drizzle with the remaining tablespoon of olive oil , sprinkle with thyme if desired, and serve warm.

½ teaspoon salt 1 teaspoon freshly cracked black pepper¼ cup olive oil + 1 tablespoon (for drizzling)Cooking sprayFresh thyme to garnish (optional)

4 sweet potatoes (about 2 ¼ pounds total), peeled and cut into ¼-inch-thick rounds Salt and freshly ground black pepper½ cup fine fresh breadcrumbs½ cup freshly grated Parmesan cheese


STRAPPED FOR TIME? MAKE A SWEET POTATO BAR!Keep it simple by wrap-ping sweet potatoes in foil, baking in the oven on 425°F for 45-60 min-utes (depending on size), and then setting up a toppings bar for guests. Offer bowls of cinnamon, sugar, different types of cheese, chives, bacon, marshmallows, pecans, or any other topping you desire.


PEAS & BACONPick peas from your garden for this timeless and tasteful side dish that takes just a few minutes to prepare.

INGREDIENTS Serves 45 pieces of uncooked bacon, chopped into 1-inch pieces1 medium yellow or white onion, chopped1 clove garlic, thinly sliced2 cups shelled fresh peas (frozen peas may be substituted)¼ cup sliced fresh, flat-leaf parsley leaves1 tablespoon unsalted butter

PREPARATIONCook the bacon in a large skillet over medi-um-low heat. When bacon is halfway done, add the chopped onions and continue cook-ing until the bacon is crispy. Add the garlic and continuing cooking for one minute. Next, increase the heat to medium and add the peas; cook for 5-7 minutes or until peas are softened.

Remove from heat; stir in the parsley and butter. Serve warm.

GOOD TO KNOW:After harvest, the sugar in peas turns to starch, therefore decreasing their sweetness. For best flavor, cook or freeze peas within a few hours of picking.

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A NEW CLASSIC: BUTTERNUT SQUASH PIEUse this winter squash to prepare a delicious alternative to sweet po-tato pie that’s sure to be a hit at your holiday gathering.


Butternut Squash Pie

INGREDIENTS Serves 81 medium-sized butternut squash1 (12-ounce) can evaporated milk¾ cup sugar2 eggs1 ¼ teaspoon ground cinnamon½ teaspoon ground nutmeg½ teaspoon apple pie spice1 teaspoon vanilla extract9-inch pie crust

PREPARATIONPreheat oven to 350°F. Use a knife to pierce the squash in several places, and then place it on a baking sheet and put into the oven. When it is soft and can be easily poked through with a knife (approximately 1 hour), remove from the oven, set aside, and allow to cool.

Once squash is cool enough to handle, cut it in half and scoop out the seeds. Measure out 2 cups of the flesh, and put into your food processor. Puree until smooth.

Add the remaining ingredients (except the pie crust) to the processor and blend until completely mixed. Pour the mixture into your pie crust and bake at 350°F for 45 minutes to an hour. When the center is nearly set and the pie starts to pull away from the edges of the dish, it is done.

Cool on wire rack before serving. Add fresh homemade whipped topping, if desired.

WATCH P. ALLEN SMITH PREPARE A BUTTERNUT SQUASH PIE IN THIS STEP-BY-STEP VIDEO.

Pumpkin Ice CreamINGREDIENTS2 cups fresh pumpkin purée (from any edible variety)1 ½ cups whole milk 1 cup packed dark brown sugar 2 tablespoons molasses 1 ½ teaspoons cinnamon 1 teaspoon fresh ginger, grated ¼ teaspoon freshly ground nutmeg 2 ½ cups heavy cream1 teaspoon pure vanilla extract 1 cup pecans, chopped (optional)Gingersnap cookies (see recipe on next page or use a store-bought cookies)

PREPARATIONPreheat your oven to 325°F. Cut the pumpkin into manageable chunks. Place it on a baking sheet with the cut side facing down and bake in the oven for 45 to 50 minutes. Remove from oven and allow to cool. Peel off the skin and place in a food processor to create the puree.

Combine the milk, brown sugar, and molasses in a medium-sized mixing bowl. Using a hand mixer on a low-speed setting, beat the mixture until the sugar dissolves and then stir in the remaining ingredients.

Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. Crumble gingersnap cookies on top of the ice cream before serving or stick one into the top part of a scoop of the ice cream.

PUMPKIN ICE CREAM & GINGERSNAP COOKIESYou’ve heard of pumpkin-flavored lattes, breads, and cookies—but ice cream is a new take on this taste trend. This recipe offers the cool and refreshing taste of pumpkin ice cream with the perfect sweet and crispy pairing—a gingersnap cookie. It’s a treat so tempting, everyone from age two to 92 is sure to enjoy.

PREPARATIONPreheat your oven to 325°F. Cut the pumpkin into manageable chunks. Place it on a baking sheet with the cut side facing down and bake in the oven for 45 to 50 minutes. Remove from oven and allow to cool. Peel off the skin and place in a food processor to create the puree.

Combine the milk, brown sugar, and molasses in a medium-sized mixing bowl. Using a hand mixer on a low-speed setting, beat the mixture until the sugar dissolves and then stir in the remaining ingredients.

Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. Crumble gingersnap cookies on top of the ice cream before serving or stick one into the top part of a scoop of the ice cream.

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Gingersnap CookiesMakes 2 dozen cookies

INGREDIENTS2 cups flour2 teaspoons baking soda1/2 teaspoon salt1 teaspoon cinnamon1 teaspoon ground cloves1 teaspoon ginger1 cup butter, softened1 cup sugar1/4 cup molasses1 eggAdditional sugar (for coating)

PREPARATIONPreheat oven to 350°F. In a medium-sized bowl, stir together the first six ingredients. Set aside. In a separate larger bowl, use an electric mixer on medium speed to beat butter and sugar until light and fluffy. Add in the molasses and egg and mix well. Gradually blend in the dry in-gredient mixture.

Lay a sheet of wax paper on your countertop and cover with a dusting of sugar.

Scoop out a teaspoon-size serving of the dough, and form it into a ball. Roll the ball in the additional sugar on the wax paper to coat it. Continue to do this with the rest of the dough, and then place on an ungreased baking sheet. Bake in preheated oven for 10-12 minutes or until cookies are flattened and slightly cracked on top. Cool on wire rack.

Serving Tips and Ideas:

1. ICE CREAM SANDWICHCreate ice cream sandwiches by spreading a layer of the pumpkin ice cream in between two gingersnap cookies.

2. MILKSHAKEUse the ice cream to create pumpkin spice milkshakes. Blend together ½ cup of milk (less for thicker milkshakes), 2 tablespoons of pumpkin puree, and 1 cup of ice cream. Top with whipped cream and a dash of pumpkin spice seasoning.

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A Taste of the Garden: Thanksgiving