Of which there were four-ish.
I’m rather intrigued by the concept of Thanksgiving. It can take so many forms- from sit down dinner to going out to dinner to standing around at a buffet to god only knows what. But usually there’s eating. One way or another, this is a holiday that revolves entirely around the sharing of food. In fact, that is the whole point of the holiday. Now, whether we should really be celebrating the dinner supposedly shared by pilgrims and Native Americans who were later slaughtered by said pilgrims is really questionable, but if you take this as an opportunity to celebrate the end of a successful harvest (which is really, I think, the idea) and a chance to share delicious wholesome food with people you are close to, then it’s really what I’m all about.
The interesting thing is how this, like every other holiday, has become commercialized. Bear with me. Christmas is obvious: there’s no way around the argument that Christmas is all about consumerism. And they’re trying their damndest to do the same with Thanksgiving (it’s called Black Friday). Give thanks for expendable income!
But there’s also the whole traditional Thanksgiving food thing. Most Thanksgivings do not vary much in their make up. And most Thanksgivings require a trip to the grocery store. For a harvest-themed dinner, there is remarkable little harvesting involved (at least not in relation to the eaters. Someone, somewhere, had to harvest). I even found myself, for once, in the grocery store, buying canned cream of mushroom soup because that is how-you-make-green-bean-casserole. No way around it. Canned green beans, canned cream of mushroom soup, canned fried onions (and damn are those things tasty).
But I’m convinced there must be a way around it. It felt so weird for me, someone who is OCD about where my food comes from, and only eating things that are fresh and in season, to be making green bean casserole. It didn’t even occur to me during my regular family Thanksgiving, because, well, that’s just how it is. It was when I offered to bring the green bean casserole to another family’s Thanksgiving, a family who barely knew anything about me except vegan/vegetarian/OCD about local foods. And then I brought green bean casserole. It was weird.
First off, I couldn’t have gotten fresh green beans. They do not exist at our farmer’s market in November. If I had driven to Baltimore or something I maybe could have found them, because they are a cold weather vegetable, but most people put them in during the cold weather so they fruit when it starts getting warm (like June), not the other way around. I could have used some of my frozen green beans, since I have like five gallon bags of them in the freezer, but usually they are a little mushy after freezing and I save them for stews. It could be a possibility to explore in the future, however.
Second, I haven’t started growing mushrooms yet, and no one I know is doing it (though we all talk about it endlessly). I don’t even know what else is in cream of mushroom soup. I had a different green bean casserole on Saturday (at our annual vegan Thanksgiving potluck), made with what I believe was canned vegan cream of mushroom soup, and it was definitely delicious (so much more flavorful than Campbells, really), but I’m pretty sure it was still canned. In theory, I’d have to make cream of mushroom soup from scratch, and then use it in the casserole. This is starting to seem like a lot of work, even for me.
Finally, fried onions.
Yeah I’m not sure even how to touch that one with a ten foot pole. The first time I see local fried onions I’m going to pass out. The point being- this is one of those dishes that was designed for people who shop in grocery stores, and use canned foods in their dishes. I will take a bet that it was designed during the same time period that recipes started appearing in magazines for Crisco- post WWII, when suddenly processed foods appeared on the market and the companies producing them had to come up with recipes so that people would actually purchase and use them. And- in fact- just Wikipediaed it and sure enough, this is the history of green bean casserole:
Green bean casserole was invented in 1955 by the Campbell Soup Company test kitchen under the leadership of Dorcas Reilly. Their goal was to come up with simple recipes using Campbell’s foods, to promote the company’s product. It has since become a popular Thanksgiving side dish in the United States. The casserole is typical of 1950s American food in that it smothers vegetables in a ready-made and thick, creamy sauce. Green bean casserole can be made with any brand of canned cream of mushroom soup available or a homemade cream soup. (wikipedia)
Now I feel really weird about making it. Talk about consumerism- I bet thousands of people buy Campbell’s soup to make this for Thanksgiving. There was a big crowd in front of the soup section when I went to buy some.
Well, at least now I have a goal for next Thanksgiving. Learn to make homemade cream of mushroom soup. Though if it turns out to be a pain in the ass it’s possible that cream of mushroom soup will be on the menu, and not green bean casserole.
If you are curious, I also made (for Thanksgiving number one):
– Mashed potatoes and turnips (all local, from the same farm), with soy milk and margarine (totally not local, but it’s hard to get local milk)
– The previously mentioned broccoli and cauliflower thing (totally local)
And my mom made a turkey breast (not local) and my uncle made sauerkraut and kilbasa (not local) and I did not eat them.
For Thanksgiving number 3 (which will get more press later):
– Beer bread (been using the recipe from here: Foodie Farmgirl. am totally in love with this recipe and will write about it more later)
– My very first pumpkin pie, made from a local pumpkin, with local flour in the crust, and organic sugar and not so local soy milk and vegetable shortening (is there a local alternative to vegetable shortening? I’d love to know)