ly suggest you do it in person. Farmer Kip Kelley of Full Circle Farms is also taking orders for turkeys. He makes a weekly stop at the H Street Freshfarm Market on Saturday mornings from 9 a.m. to 12 p.m. at 13th and H streets NE. Kelley is anticipating a range of birds on the smaller side this year. Think 6 to 12 pounds. His livestock is grass-fed and free-range. This year he will offer two breeds, a Bourbon red wild turkey, which is a thinner bird, and a more traditional broadbreasted white. Stop by and see him to chat about your poultry needs. Yes! Organic Market (410 Eighth St. SE) will also be taking orders for both organic and natural turkeys. And should you wish to try one, they will be selling Tofurkeys as well. The Tofurkey is not my thing but I know some devotees. Ask me about the time I made a tofu turkey from scratch. Actually, don’t. I had suppressed that memory and prefer not to talk about it. Brining is a popular way to preseason a turkey. Hill’s Kitchen sells brining bags, and Sapore has jars of brining spices on hand. From what I hear, the turkey is not the most flavorful of creatures and brining adds flavor and moisture. No matter where you procure your turkey you will eventually have to cook it. Or do you? Medium Rare at 515 Eighth St. on Barracks Row is offering to deep-fry your bird for you on Thanksgiving Day. Just bring in your unseasoned bird and the staff will carefully lower it into one of seven deep fryers on hand that day. You can sample cider and drinks while you wait. Frying times will vary according to size, though they can only accommodate turkeys that are 20 pounds and under. The charge for the frying service? Gratis. Manager Fenton Graham says they want to offer the service to the community and share the spirit of the
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day. This non-meat eater is touched and impressed. I wonder if a Tofurkey would benefit from deep-frying?
Sides Now that we have the turkey taken care of (or not) we get to the fun part! The turkey gets all the hype but the sides are where the meal is at. Are you a stuffing or a dressing person? Stuffing goes inside the bird, though if you are taking Medium Rare up on their frying offer, leave it outside and call it dressing. Try making your own with some cubes of delicious breads from Radici, 303 Seventh St. SE. While it seems insane to let good bread get stale, it is for the higher purpose of the stuffing. The denser sourdough-based breads from Le Pain Quotidien, 660 Pennsylvania Ave. SE, would also work well with the strong flavors of the holiday such as sage and thyme.
Vegetables I only have one rule and that is, Thanksgiving is no place for salad. This may be controversial coming from a leaf-eater like me, but I like taking the opportunity to do fun things with vegetables that turn them into stars. Root vegetable gratins, tarts with greens and cheeses, corn puddings, the legendary green bean and mushroom casserole, and Brussels sprouts are where my heart is. Meatless centerpiece dishes are not necessary but lovely, should you have a veg guest or two. This is a good opportunity to purchase one of those winter squashes at Eastern Market and scoop, bake, and stuff it. With what, you ask? How about a light stuffing made from the Autumn Harvest Orzo I found at Sapore. Cut some of that scooped squash into cubes, roast it, and then toss with some sage, dried cranberries, and pecans and you have a lovely centerpiece dish that will leave no one feeling deprived.