Lunch consisted of a Brined Turkey, scalloped potatoes, corn on the cob, grilled zucchini, purple beans stir-fried with garlic and onions, Homemade Peach Salsa and local bakery bread. Dessert- Honey sweetened homemade yogurt with blueberries and blackberries and ginger mint.
It was nice to share lunch with family- 2 aunts, my mother, daughter and husband.
Brined Turkey- I had put a Restoration Farm Non-GMO fed heritage turkey in the brine Saturday about noon. The brine consisted of a Naked Apple Hard Cider, local peaches diced up, salt and peppercorns, rosemary and sage from the herb garden and an Italian herb mix from Meanwhile Back in Saluda, which is where I got the cider and salt. The salt has been my most exciting find so far. It is from a company called Dickinson Salt Works in Malden, W Va. Apparently in the early 1800’s an ancient sea ( Iapetus Ocena) was discovered deep below the Appalachian Mountains. Today, two 7th generation descendants of William Dickinson are capturing this seawater, evaporating and hand harvesting a finishing salt. Very exciting to have an Appalachian Mountain salt. I also found a wonderful condiment at Manna Cabanna in Saluda. It is a Caramelized Onion and Garlic jam from a local business- Happy Wife, Happy Life. Don’t you just love the name??? Just a touch really gave a pop to the brined turkey.
All vegetables and fruits were found at local farmers markets.- Tryon, Saluda and Columbus or Manna Cabanna in Saluda ( I got onions here), or my garden. Butter and Milk for the potatoes from the Mill Spring Farm Store. The Non-GMO wheat Bread came from Cool Mamas Bakery in Green Creek. Since I started making my own yogurt several years ago I have cut the cost of this purchase by at least 75%. It is easy to do and makes me feel very accomplished. We have bees on our farm and the honey, well…..it’s awesome too. You can find local honey at most farmers markets, Meanwhile Back in Saluda, Manna Cabanna in Saluda and the Mill Spring Farm Store.