The Harvest Dispatch, Giving Thanks + Local TG Recipes

This Thanksgiving, I hope you all have an opportunity to commune with the ones you love, giving thanks for all the blessings and experiences this year's offered. Enjoy the food, the company, the love shared. In between the meals, the games, and chatter, though, I entreat you to take a pause and just breath for a moment. Widen the panoramic and explore an expanded perspective. There are multitudes of reasons to give thanks. I personally give thanks for my health, my loves, my pups, and my ability to continue pursuing my passion for farming. I also say thank you for the challenges faced that taught me to keep fighting for my ideals. I am grateful that I have a supportive community to keep me grounded and persevering through every obstacle. From the bottom of my little farmer heart, thank you loves.

I'd also like to encourage y'all to try introducing a little local love for your Thanksgiving dinners this Thursday. How?? Ditch the cranberries for some roselle sauce to dress your turkey! And what about sweet potato biscuits? We give both of these ideas (see below) the Sown & Grown thumbs up! So, this week we have the following deliciousness...

Roselle-Not-Cranberry Sauce

Cranberries are great and all, don't get me wrong, but roselle is a local abundance that can rival even the best homemade cranberry sauce! For this recipe (which made the entire jar pictured above) I used two cups of peeled roselle calyxes, so a little goes a long way! For your share size, I recommend the following:

3/4 cup water
1/2 cup sugar
1/2 cup roselle calyxes, pitted (use the red part)
2-3 tbsp any local citrus juice, grapefruits Meyer lemons, and satsumas are in season!
Pinch of zest from said citrus used

Bring water and sugar to a low rolling boil and add roselle, citrus juice, and zest. Simmer for 20-30 minutes. Serve warm or chilled.

Sweet Potato Biscuits

1 cup sweet potatoes, baked and mashed into oblivion!
3/4 cup whole milk

2 cups all purpose flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1/4 tsp baking soda

8 tbsp butter, still cold and sliced into manageable chunks

1. Preheat your oven to 400.
2.. Combine sweet potatoes and milk in a big bowl and mix together well. Emulsifiers help this process but are not necessary. I used a fork and feared not the chunks left behind! (They're nice surprise bites in the final product.)
3. Combine list of dry ingredients (flour, baking powder, sugar, salt, baking soda) in a separate bowl and make sure you mix well. Pockets of baking soda taste icky when you're trying to enjoy your biscuits later in the day.
4. Channel your inner child, throw the butter chunks into the dry mix, and mash all parts together with your fingers until you have a consistent mixture! Also, be prepared to let your phone ring once the process begins because YOU WILL GET MESSY! But messy is fun and we all need to let go a little bit sometimes, so revel in the moment.
5. Combine dry+butter mixture with your potato-milk mash little by little. The end product will be sticky! Tear off chunks of batter and place on your baking sheet (that you already smeared in butter to keep them from sticking!). Bake for 25-30 minutes and then enjoy!

Enjoy the bounties and buen provecho!

With love,
Farmer Becca