Homemade kiwi and green apple soda; made from home juiced kiwis and apples from @shadymaple, sweetened with @wholesomesweet ‘s evaporated cane juice #organic sugar (and it’s #fairtrade and#usdaorganic !) 

Homemade chicken chalupas: home baked naan-style chalupa base filled with smooth chayote, spiny chayote (one visible in the bottom right corner), chicken, canned homemade tomatillo salsa (made from homegrown tomatillos) chipotle chile pepper, fresh tomatillo, homegrown leeks sautéed in butter, and parsley; paired up with #cerveceriamodelo ‘s / #constellationbrands ‘s #coronaextra.

Homemade pizza: breakfast pizza au oeuf (front slices) made with homegrown scallions, Old Country Store ‘s center cut maple bacon, and drizzled with organic maple syrup; eggplant and ham cruda pizza (rear slices) made with homegrown leeks, homemade Hungarian spiced ketchup (made from homegrown summer tomatoes) and topped with prosciutto and homegrown micro greens; paired up with Stillwater Artisanal Ales.

When it’s cold outside, a round of cocktails will always warm you up! Left: whisky on the rocks with Finger lakes Distilling ‘s Mckenzie bourbon . Right: Gibson with homemade cocktail onions made from homegrown mini Stuttgart onions (jar visible in bottom right corner) and Uncle Vals Botanical Gin.

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Some homemade turkey soup to warm up with after shoveling the 7 and 1/2 inches of snow.

Homebrew spiced sparkling cider and home baked seeded honey dinner rolls. This cider started out with home juiced Kauffmans apples, then was spiced with Korintje grade A cinnamon, organic star anise pods, whole allspice berries, and Madagascar cloves before being lightly back sweetened and then bottle conditioned for that sparkling effect. The yeast rolls were sweetened with Stockins Apiaries honey and seeded with flax and sesame seeds to give a modestly nutty and earthy balance to the slight sweetness from the honey.

Antibiotic and growth stimulant free pork loin smothered in homemade fig and (homegrown) rosemary sauce with potatoes and asparagus. Glad I made enough of this tasty fig and rosemary sauce last year to jar it then and savor it now!

Ham and biscuit sandwiches: angel-style biscuits made from Anson Mills fresh, native, stone ground, organic, whole grain, colonial style fine cloth-bolted pastry flour made from Red May wheat (these biscuits start out as a détrempe dough that gets sheeted in butter and folded into many layers for a light crisp delicious biscuit) with cheese, ham, and prosciutto slices smothered in fig preserve and sprinkled with homegrown microgreens served with a side of hollandaise sauce covered asparagus stalks all washed down with Dogfish Head ‘s Olde School Barleywine. Since this beer was fermented with dates and figs, these fig preserve sandwiches were a natural complimentary pairing that tied the whole meal together.

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Crepe Duxelles: a warm comforting mix of mushrooms, onions, cream, freshly grated Parmesan cheese, and Camembert cheese snugly sandwiched in between layers of homemade savory crepes garnished with homegrown chives and washed down with New Belgian’s Le Terroir. The meal paired beautifully with this dry-hopped sour as the Citra and Amarillo hops brought out fruity, floral notes from the spinach salad while the earthy toned from the three years the beer spent in wooden foeders complemented the naturally earthy mushroom duxelles.

The Blond Biere de Garde by Brasserie Castelain went great with all the Thanksgiving flavors including: Homemade Red Wine and Bay Jelly, Prosciutto slices, homemade bread and nutter pickles, Olli Salumeria’s Calabrese, Homemade Sally Lunn bread toast points, Thanksgiving turkey gravy made from pressure cooked turkey jus and tapioca starch, homemade colonial-style rolled sally lunn dressing (a.k.a. stuffing) made with homemade bread, Russet potato puree with potato skin infused cream, sweet potato risotto made with Amish grown sweet potatoes, homemade molded cranberry jelly spiced with organic star anise.

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