(not just any) Turkey for Thanksgiving

This year we will have the pleasure of having a turkey that Liz raised on her farm on Cape Cod called "Not Enough Acres".  Well, it's not HER farm, but she works there. I took these pictures when we visited in October. 

She will be bringing home a 23-pounder on the plane on Tuesday.... in her backpack she thinks. She is going to inquire at the Chatham Fish Pier as to how to pack and transport the turkey at the right temperature. Since they ship fish all over the world they might have some insight as to how to ship a turkey. (Can you bring dry ice on a plane?) I dread the thought of this organic turkey being confiscated at the Boston airport.

The plan is to brine it on Wednesday.  Not for more than 12 hours  - we don't want to pickle it.  I will let you know how it goes.

How to Make a Clambake - Tremont Style

You rent a steamer like this one that is heated by propane gas.  The roar of the burning is quite loud. We need to consider placing the steamer far away from the music and conversations next year... except that the smell of the bake is SO good.

In the bottom of the steamer goes the clams, water, and a bag of celery, onions and carrots to flavor the broth.

                                           Next goes the seasoned chicken with lots of butter.

After about an hour or so, the chicken is removed to cool.

About this time, you bag the mussels to steam.  Here are Katie  and Kevin doing their part. Just when you think you are going to die from hunger, the first course is ready..... steamed mussels with melted butter and hot clam broth.

Next you add sweet potatoes and corn.

Here is Ian describing the garage-cleaning that preceded this day's event.

Joy, Katie, Kevin and Grandma. Is the broth ready yet?

Patty is getting ready to brush on the secret glaze before browning the chicken.

Three grills were fired up for the task.

No, that's not a lamp on fire - it's Ian's cool paper light sculpture illuminating the serving table.

Dinner is served!

What a perfect use of Ian's 3-car garage! The shiny shape in the background is actually Ian's canoe hanging on the wall.  This was the second annual Tremont Clambake. We hope there are many more to come. Thank you again for cooking, Kevin.

How to Make a Clambake - Cape Cod Style

First you dig a hole in the sand and line it with rocks.

                                                               Then you build a fire.

You let  it burn for a good while to heat the rocks and then let it die down.

                                                                               

Next, you add seaweed -not just any old kind - but the kind with little air pockets that explode when heated to create steam that cooks the food.  Seth had to make a trip back to the mainland to get the right kind.

Then you add the lobsters, sausages, clams, potatoes and corn.

Then you cover it with another layer of seaweed.

Next comes the canvas tarp to hold the heat inside.

You cover the tarp with sand to hold it in place against the wind and to insulate the bake.

Then you wait..... this is a good time to have a beer and enjoy the company.

After the designated time which is at the whim of the chef (around 1 1/2 - 2 hours) you uncover and peak.  The hot steam tells us that it is done!

Hurry up and melt the butter......

Success!

Thank you, Seth. It was amazing.

Cooler days, more flowers

It wasn't until we took these Brugmansias out of their pots and set them into the ground that they decided to bloom. I guess they didn't like drying out every day. They are happy now. How thoughtful that they decided to bloom at the same time. The one on the right has bloomed one other time earlier in the summer, but now we have double the beauty. Last year we got these for "the wedding" and, as luck would have it, they were on an off-bloom cycle for the big event.

The morning glories are filling out more these days. I get to look at this every morning after my walk. The thin foliage near the bottom right and left is from deer grazing. I was too lax with my Murphy's Oil soap and egg concoction and they moved in for the feast.  Leaves are slowly growing back.

                                                                Savoy Cabbage

Thursday and Friday nights are bread-baking nights.............time to get ready for the market. Another week has flown by.

Laura and Benjamin's One Fine Day

The whole town is exhausted from the whirlwind of events of last weekend.  A very happy sort of exhaustion.  The anticipation of the wedding, family and friends coming into town from all directions, flowers to pick,  and food to prepare. There was the bridesmaids dinner on Friday night that Anne never made it to.  You see, the oven that she was using to bake the wedding cakes did not work and she first thought of crying because she had been up until 4:00 A.M.waiting for Liz and Seth on a much delayed flight from Boston. We put our heads together (what did we ever do before cell phones?) and borrowed another good friend's ovens. So she drove with batter-filled pans across town to Diana Wilson's and with a call ahead to have both ovens pre-heated, in they went while more batter was mixed. Oh - she also had to cart along a Kitchen Aid mixer and all the ingredients. Needless to say, her evening went a little later than she hoped, but the result was SO worth it. Liz took over a peanut butter and jelly sandwich for sustenance and to offer moral support and help with clean up.

Then there was the ceremony in the tea garden at Hillbrook Club. Could  this Dad look any more proud? The dress and long veil were so perfect for Laura. So beautiful.

Mr. and Mrs. Sears!

Benjamin, Laura, and Anne

We all had many occasions to be together this weekend and it was so much fun. The rehearsal luncheon at the Morrow's could not have been a more beautiful setting with the lake in the background. Who ordered this weather? The party at the township hall Saturday night was a lot of fun. The hours of work to plan and decorate amazed me. Move over, Martha Stewart.

Now the garden needs tending to again after several days of neglect from me (but not from Terry!). The tomatoes just keep on coming with this heat. Saturday will come sooner than we think and it will be market day again. I'm very glad for special occasions like Laura and Benjamin's wedding. Some times you just have to stop everything, be still, and celebrate.

This week at the market.....................

 

See what's growing......

Terry has started more broccoli, brussel sprouts and kale seeds for a fall harvest. We decided they do better in the basement under the lights instead of on tables in the driveway where they dry out and get eaten by bugs of some sort. Beans are ready for picking this week. Next to the ready to harvest beans are some just-sprouted seeds of the same.