Let’s Just All Eat Pie

Everyone has a different way to finish the sentence: Thanksgiving wouldn’t be complete without _______.  Feel free to share your own answers in the comments section below!

To me, Thanksgiving wouldn’t be complete without family, a fireplace, and pie… and also food that makes sense, given that it’s November and I’m in New York.  Thankfully, despite the fact that it’s already snowing and about negative five thousand degrees, there’s a cornucopia of produce still in season.  Some great choices are:

  1. Pumpkins and other winter squashes (say yes to pumpkin pie!)
  2. Broccoli and cauliflower, as well as pretty much all root vegetables (like in sweet potato pie)
  3. Pears, cranberries, and apples (mmm, apple pie)

Have I mentioned I like pie?

Fruits and veggies taste their best when consumed in season, and it means you can look for food with minimal transportation required to reach you.  Many of the classics (like cranberry sauce) are still really good choices!

Unsurprisingly, I’m baking pie.  I’ll be trying out vegan pumpkin pie:

Mix up 2 c. canned or pureed pumpkin with 3/4 c. silken tofu, add 1/2 c. sugar and season with your favorite blend of pumpkin pie spices (about 3 tsp. total).  Stir vigorously until smooth and creamy and place in your favorite crust (I’ll be honest, as a broke college student, this will be the cheapest pre-prepared graham cracker crust I can find).  Bake 40-45 min. at 350 degrees, cool before serving.

I’m pretty sure making pie is my new favorite form of environmental activism.  Good luck finding other fun ways to incorporate seasonal food into your Thanksgiving dinner!

 

PS: If you want to see a more comprehensive list of seasonal produce, a lovely visual guide for New York can be found at http://foodstalk.org/pdf/Growing_Season_Chart_download.pdf , and a more general list for North America is available at http://www.wisebread.com/fresh-fruits-and-vegetables-by-the-month .

 

Author: Charlotte Huumes

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