Photo credit: Megan Leaf

Photo credit: Megan Leaf

As you create your Thanksgiving grocery list and flip through cookbooks over the next couple weeks, we invite you to discover the beautiful ingredients and delicious recipes from our KTA community. We are excited to make it a local Thanksgiving by connecting you with the growers and makers of your food.

For the main course, KTA client Root Down Farm is offering Certified Organic, Heritage Breed Thanksgiving turkeys that have been raised on pasture in their Pescadero home. They still have birds available for pick-up on November 20th and 21st. Reserve yours now! To complete your Thanksgiving table, Root Down Farm is also partnering with Blue House Farm on organic, fall vegetables and LeftCoast GrassFed on beef--all of which are available at Root Down's farm stand on turkey pick-up days. 

If Pescadero isn't in your neighborhood, check out our list of KTA clients to find a farm closer to your corner of the Bay Area. 

And finally, we leave you with some recipe inspiration, courtesy of Megan Leaf, for a Brussel Sprout appetizer or side (it could go either way really). This recipe will surely make your Sprouts shine on the table. Happy Thanksgiving meal planning!

 


Photo credit: Megan Leaf

Photo credit: Megan Leaf

Brussel Sprout Chips

By Megan Leaf of The Bay Leaf Kitchen

These brussels are lemony, crunchy, tangy, and somehow, a tiny bit creamy. They cook down, though, so make sure you buy a TON of brussel sprouts if you’re cooking for a crowd. This recipe can (and should) be doubled, tripled, quadrupled, etc. etc. 

Ingredients

  • 1/2 pound of brussel sprouts, leaves peeled apart
  • 2 Tbsp good quality olive oil
  • 1 Tbsp whole milk or whipping cream
  • 3 cloves of garlic, minced
  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • salt and pepper to taste

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • In a bowl, combine olive oil, milk, garlic, lemon juice & zest.
  • Pour over the peeled brussel sprout leaves, mix well.
  • Sprinkle salt and pepper over the leaves, to taste.
  • Spread brussel sprout leaves evenly over a wax paper-lined baking sheet with ridges.
  • Bake for about 10-15 minutes, or until the leaves are very browned and crunchy.
  • Allow to cool and crisp up before serving.