Marian Platt

Thanksgiving Day is next week - that national holiday when we gather with family and friends before a bountiful table and give thanks.

We give thanks for living in this beautiful Sequim-Dungeness Valley with snowcapped mountains on one side and the blue waters of the strait on the other and for living in such a bountiful area.

Let's make our theme "Eat Local This Thanksgiving."

Every region of our country celebrates Thanksgiving in a special way - and someone from every region of our country resides in our valley. For the most part, we all have arrived from someplace else.

I come from the Southwest with its stark deserts, lofty mesas and rugged mountains. We incorporated sweet and fiery chilies, avocados, pungent herbs and spices into our dishes and often barbecued our turkeys, sometimes with a red chili and honey glaze.

Louisiana is a national treasure - a savory stew of French, Spanish and African flavors. An Andouille Cornbread Dressing is a favorite, with a Sweet Potato Cheesecake for dessert.

New England is steeped in culinary tradition: The turkey might be stuffed with a Boston Bread Dressing and always there are cranberries.

In the South there is just more of everything. And from the South comes my favorite dressing, Sausage and Cornbread.

Gently rolling hills, rivers big and small, bustling cities, quiet towns and friendly people everywhere - that's our Heartland. And it is here you might find a wild rice dressing made with sausage, corn and leeks.

And then there's the Northwest - salmon appetizers, clam chowder, turkeys stuffed with an oyster and hazelnut dressing, cranberry relishes and apple pies. And vegetable dishes made from vegetables grown in our own valley and sold at our local farm markets.



ROASTED ROOT

VEGETABLES

2 cups rutabagas, peeled and cubed

3/4 cup turnips, peeled and cubed

1 onion, cut into wedges

1 carrot, peeled and chopped

1/2 cup parsnips, peeled and chopped

1 1/2 teaspoons olive oil

1/2 teaspoon oregano

1/2 teaspoon rosemary

1/2 teaspoon thyme

salt and pepper to taste

In a bowl, combine all ingredients; toss to coat. Transfer to a 15-inch by 10-inch by 1-inch baking pan coated with olive oil. Bake, uncovered, in 425-degree oven 25-30 minutes. Serve to four.



GINGERED CARROTS AND PARSNIPS

3 parsnips, peeled and sliced

4 carrots, peeled and sliced

2 tablespoons honey

1 teaspoon butter

1/2 teaspoon ginger

dash salt

2 tablespoons chopped pecans, toasted

Place 1 inch of water in a saucepan; add parsnips. Bring to a boil. Reduce heat; cover and simmer 1 minute. Stir in carrots; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. Drain and set aside

In same pan, combine the honey, butter, ginger and salt. Stir in vegetables; heat through. Sprinkle with pecans and serve to three.



MAPLE-GLAZED

CARROTS, PARSNIPS AND RUTABAGAS

1 pound carrots, peeled and cut into 3-inch by 1/4-inch strips

1 pound parsnips, peeled and cut into 3-inch by 1/4-inch strips

1 pound rutabagas, peeled and cut into 3-inch by 1/4-inch strips

6 tablespoons unsalted butter, room temperature

2 tablespoons fresh lemon juice

2 tablespoons maple syrup

1 1/4 teaspoon salt

1/4 teaspoon cinnamon

black pepper

Steam vegetables until crisp-tender, about 8 minutes.

Combine remaining ingredients in bowl. Add vegetables and toss gently. Serve hot to 8-10.



Thanksgiving is a time to give thanks for all that has been harvested. This BUTTER-STEAMED BEETS AND CARROTS dish is made of the last remnants of a summer garden. The sweetness of the carrots adds to the earthiness of the beets.

4-5 small beets

6-8 small carrots

4 tablespoons butter

1/2 cup water

salt and pepper to taste

Peel beets and cut into wedges. Peel and round-cut carrots. Place in a saucepan with butter and water, and cover. Simmer gently for 12-15 minutes. Sprinkle with salt and pepper and serve to four.

- from "Northwest Bounty" by Schuyler Ingle and Sharon Kramis



And here's a PILGRIM PUDDING for the two of you, in fitting with Thanksgiving -

3/4 cup milk

1/3 cup pumpkin

2 tablespoons instant vanilla pudding mix

1/2 cup plus 1 tablespoon whipped topping, divided

1 1/2 teaspoons caramel ice cream topping

1 teaspoon sliced almonds, toasted

In a bowl, combine milk and pumpkin. Add pudding mix; whisk for 2 minutes or until slightly thickened. Let stand 2 minutes or until soft-set. Fold in 1/2 cup whipped topping. Spoon into two dessert dishes. Garnish with remaining whipped topping; drizzle with caramel topping and sprinkle with almonds.

- from my files



Feasting is not merely an enjoyable pastime and part of our Thanksgiving celebration, it also is part of the larger scope of human experiences - a ritual gathering at which good food is provided.

A good feast relaxes the mind as it feeds the body.

Make this feast day even more special - give thanks for our bountiful valley and eat local this Thanksgiving.



Reach Marian Platt at 683-4691 or e-mail mlplatt@olypen.com.