plated Thanksgiving meal Credit: Marcus Nilsson
At Stone Barns Center for Food & Agriculture, a sustainable farm and education complex located in Pocantico Hills, New York, where this feast unfolded over the course of a brisk autumn day, everything animal and vegetable is grown on site and commands loving respect. The attendees, all locals as well, included Jack Algiere, the farm director; and his wife, Shannon, the farmer educator; Craig Haney, the former livestock manager at Stone Barns; and his wife, Gabrielle Langholtz. They gathered family, friends, and colleagues for potluck favorites-homier fare than the star-chef cuisine of Blue Hill at Stone Barns, the acclaimed on-site restaurant, but just as vibrantly flavorful, thanks to ingredients harvested from the farm’s 60-plus acres of pasture and woods. Get inspired by their truly farm-to-table menu below. kale chips and oysters Credit: Marcus Nilsson The Menu TO START: KALE CRISPS + OYSTERS On this cool fall day, a nip of Tuthilltown’s Hudson Baby bourbon whiskey, distilled near Stone Barns from New York corn, makes a warming accompaniment to the aromatic appetizers: Tuscan kale crisps, served in paper cones, along with Nova Scotia oysters with an apple-ginger mignonette. Get the Kale Crisps with Sea Salt and Lemon Recipe Get the Chilled Oysters with Apple-Ginger Mignonette Recipe fennel parmesan dip Credit: Marcus Nilsson TO START: WARM FENNEL-AND-PARMESAN DIP Fennel bulbs are roasted with garlic and teamed with plenty of Parmesan to create a warm, creamy dip. Serve with toasted rustic bread for dunking. Get the Warm Fennel-and-Parmesan Dip with Toasts Recipe hertiage turkey Credit: Marcus Nilsson MAIN: ROASTED HERITAGE TURKEY Give heritage turkey a try this Thanksgiving, such as Stone Barns’ favored Bourbon Red, a rare breed dating to 19th century Kentucky. The darker, richer flesh is reminiscent of wild turkey and reflects generations of careful husbandry. But like other heritage livestock for which there is little demand, the Red is an endangered rarity. “Eat it to save it,” Haney says, quoting a Slow Food maxim. Roasting the bird with butter under the skin ensures moist meat and crispy, irresistible skin; serve with Calvados Gravy. Get the Roasted Heritage Turkey Recipe cornbread stuffing Credit: Marcus Nilsson SIDE: CORNBREAD, BACON, LEEK, AND PECAN STUFFING Bacon (from the Stone Barns herd of Berkshire pigs-another heritage breed, which roots for acorns in the farm’s wooded hills) adds smoky depth to cornbread stuffing. Pecans lend a satisfying, buttery crunch. Get the Cornbread, Bacon, Leek, and Pecan Stuffing Recipe cranberry chutney Credit: Marcus Nilsson SIDE: CRANBERRY-APPLE CHUTNEY Cooking fresh cranberries with cider vinegar, not actual apples, makes for a tangy twist on tradition. Red onion, dried fruit, cloves, cinnamon, and fresh ginger round out the flavorful sauce. Get the Cranberry-Apple Chutney Recipe parsnip mash Credit: Marcus Nilsson SIDE: PARSNIP-APPLE MASH Instead of the usual mashed potatoes, it’s all about parsnip-apple mash, made with parsnips harvested from the frost-hardened ground at Stone Barns; “It was like pulling the sword from the stone,” Shannon says. Get the Parsnip-Apple Mash Recipe farro grape salad Credit: Marcus Nilsson FARRO SALAD WITH OVEN-ROASTED GRAPES AND AUTUMN GREENS Roasted red and Concord grapes sweeten this grain salad that also calls for red onions cooked with sherry vinegar, and just before serving, a medley of greens, such as baby kale, baby Swiss chard, red mustard, and red mizuna. Get the Farro Salad with Oven-Roasted Grapes and Autumn Greens Recipe squash with cream and sage Credit: Marcus Nilsson SIDE: DUMPLING SQUASH WITH CREAM AND SAGE Sweet heirloom dumpling squashes are broiled with cream, sage, and garlic for this rich, earthy side dish. Get the Dumpling Squash with Cream and Sage Recipe mld105491_1110_stonebarn_0608.jpg Credit: Marcus Nilsson DESSERTS: CRANBERRY-PORT SORBET + BLACK WALNUT SHORTBREAD COOKIES Occasional “imports,” such as the port wine in this cranberry sorbet, spice up homegrown fare. The buttery shortbread cookies are made with walnuts gathered by the farmers’ children. Get the Cranberry-Port Sorbet Recipe Get the Black Walnut Shortbread Cookies Recipe mld105491_1110_stonebarn_1883.jpg Credit: Marcus Nilsson DESSERTS: HONEY PIE + PUMPKIN LAYER CAKE + QUINCE-GINGER COMPOTE When Martha judged the annual Stone Barns pie bake-off in 2006, she awarded third prize to Langholtz’s honey pie, made with ingredients from her husband’s domain: wildflower honey and freshly laid eggs in the custard filling, and lard from Berkshire swine in the flaky crust. The tart-sweet compote combines quince, a recent addition to Stone Barns’ orchard, and ginger from the greenhouse. Another nod to the season: pumpkin layer cake, gilded with goat cheese frosting and served with quince compote. Get the Honey Pie Recipe Get the Pumpkin Layer Cake Recipe Get the Quince-Ginger Compote Recipe
plated Thanksgiving meal Credit: Marcus Nilsson
plated Thanksgiving meal Credit: Marcus Nilsson
plated Thanksgiving meal
Credit: Marcus Nilsson
At Stone Barns Center for Food & Agriculture, a sustainable farm and education complex located in Pocantico Hills, New York, where this feast unfolded over the course of a brisk autumn day, everything animal and vegetable is grown on site and commands loving respect. The attendees, all locals as well, included Jack Algiere, the farm director; and his wife, Shannon, the farmer educator; Craig Haney, the former livestock manager at Stone Barns; and his wife, Gabrielle Langholtz. They gathered family, friends, and colleagues for potluck favorites-homier fare than the star-chef cuisine of Blue Hill at Stone Barns, the acclaimed on-site restaurant, but just as vibrantly flavorful, thanks to ingredients harvested from the farm’s 60-plus acres of pasture and woods. Get inspired by their truly farm-to-table menu below.
kale chips and oysters Credit: Marcus Nilsson
The Menu
TO START: KALE CRISPS + OYSTERS
On this cool fall day, a nip of Tuthilltown’s Hudson Baby bourbon whiskey, distilled near Stone Barns from New York corn, makes a warming accompaniment to the aromatic appetizers: Tuscan kale crisps, served in paper cones, along with Nova Scotia oysters with an apple-ginger mignonette.
Get the Kale Crisps with Sea Salt and Lemon Recipe
fennel parmesan dip Credit: Marcus Nilsson
TO START: WARM FENNEL-AND-PARMESAN DIP
Fennel bulbs are roasted with garlic and teamed with plenty of Parmesan to create a warm, creamy dip. Serve with toasted rustic bread for dunking.
hertiage turkey Credit: Marcus Nilsson
MAIN: ROASTED HERITAGE TURKEY
Give heritage turkey a try this Thanksgiving, such as Stone Barns’ favored Bourbon Red, a rare breed dating to 19th century Kentucky. The darker, richer flesh is reminiscent of wild turkey and reflects generations of careful husbandry. But like other heritage livestock for which there is little demand, the Red is an endangered rarity. “Eat it to save it,” Haney says, quoting a Slow Food maxim. Roasting the bird with butter under the skin ensures moist meat and crispy, irresistible skin; serve with Calvados Gravy.
cornbread stuffing Credit: Marcus Nilsson
SIDE: CORNBREAD, BACON, LEEK, AND PECAN STUFFING
Bacon (from the Stone Barns herd of Berkshire pigs-another heritage breed, which roots for acorns in the farm’s wooded hills) adds smoky depth to cornbread stuffing. Pecans lend a satisfying, buttery crunch.
cranberry chutney Credit: Marcus Nilsson
SIDE: CRANBERRY-APPLE CHUTNEY
Cooking fresh cranberries with cider vinegar, not actual apples, makes for a tangy twist on tradition. Red onion, dried fruit, cloves, cinnamon, and fresh ginger round out the flavorful sauce.
parsnip mash Credit: Marcus Nilsson
SIDE: PARSNIP-APPLE MASH
Instead of the usual mashed potatoes, it’s all about parsnip-apple mash, made with parsnips harvested from the frost-hardened ground at Stone Barns; “It was like pulling the sword from the stone,” Shannon says.
farro grape salad Credit: Marcus Nilsson
FARRO SALAD WITH OVEN-ROASTED GRAPES AND AUTUMN GREENS
Roasted red and Concord grapes sweeten this grain salad that also calls for red onions cooked with sherry vinegar, and just before serving, a medley of greens, such as baby kale, baby Swiss chard, red mustard, and red mizuna.
squash with cream and sage Credit: Marcus Nilsson
SIDE: DUMPLING SQUASH WITH CREAM AND SAGE
Sweet heirloom dumpling squashes are broiled with cream, sage, and garlic for this rich, earthy side dish.
mld105491_1110_stonebarn_0608.jpg Credit: Marcus Nilsson
DESSERTS: CRANBERRY-PORT SORBET + BLACK WALNUT SHORTBREAD COOKIES
Occasional “imports,” such as the port wine in this cranberry sorbet, spice up homegrown fare. The buttery shortbread cookies are made with walnuts gathered by the farmers’ children.
Get the Cranberry-Port Sorbet Recipe
mld105491_1110_stonebarn_1883.jpg Credit: Marcus Nilsson
DESSERTS: HONEY PIE + PUMPKIN LAYER CAKE + QUINCE-GINGER COMPOTE
When Martha judged the annual Stone Barns pie bake-off in 2006, she awarded third prize to Langholtz’s honey pie, made with ingredients from her husband’s domain: wildflower honey and freshly laid eggs in the custard filling, and lard from Berkshire swine in the flaky crust. The tart-sweet compote combines quince, a recent addition to Stone Barns’ orchard, and ginger from the greenhouse. Another nod to the season: pumpkin layer cake, gilded with goat cheese frosting and served with quince compote.
Get the Honey Pie Recipe
Get the Pumpkin Layer Cake Recipe
kale chips and oysters Credit: Marcus Nilsson
kale chips and oysters
fennel parmesan dip Credit: Marcus Nilsson
fennel parmesan dip
hertiage turkey Credit: Marcus Nilsson
hertiage turkey
cornbread stuffing Credit: Marcus Nilsson
cornbread stuffing
cranberry chutney Credit: Marcus Nilsson
cranberry chutney
parsnip mash Credit: Marcus Nilsson
parsnip mash
farro grape salad Credit: Marcus Nilsson
farro grape salad
squash with cream and sage Credit: Marcus Nilsson
squash with cream and sage
mld105491_1110_stonebarn_0608.jpg Credit: Marcus Nilsson
mld105491_1110_stonebarn_0608.jpg
mld105491_1110_stonebarn_1883.jpg Credit: Marcus Nilsson
mld105491_1110_stonebarn_1883.jpg
