Add a few new side dishes for a unique Thanksgiving feast

CONCORD, CA (Nov. 14, 2021) — This Thanksgiving, take a break from your traditional recipes and try some new and interesting side dishes to serve with the big bird.

Yes, it’s nice to enjoy favorite dishes that have been handed down through the generations, but it’s also fun to shake things up sometimes. Maybe a new or updated side dish will be so popular that it will become a family tradition.

At the Concord farmers market, you’ll find sweet potatoes, winter squash, apples, grapes, Brussels sprouts, persimmons, pomegranates, onions, greens and even fall flowers for your table.

Here are some scrumptious recipes to bring a twist to your traditions.

Thanksgiving dishes

Twice-baked winter squash: Transform acorn or butternut squash by twice-baking them, just as you would a potato. Bake, scoop out and mash with a little butter and maple syrup, spoon back into squash shells, reheat and top with pecans.

Market mash: For an unexpected and delicious flavor, add some market-fresh herbs and goat cheese to mashed potatoes. Try including mashed-up carrots or adding caramelized onions or bacon on top.

Balsamic bacon Brussels: Cut sprouts in half and toss with olive oil, balsamic vinegar and chopped cooked bacon. Roast at 350 until browned and crispy. Roast fresh green beans the same way. Sprinkle with grated Parmesan cheese before serving.

Sweet potato fries: Make it casual with baked fries instead of a sweet potato casserole. (Recipe below.)

Apple pear salad: Toss fresh greens, chopped apples, pears, red onion and walnuts. Add a sprinkle of goat cheese or blue cheese and toss with your favorite vinaigrette. This is a refreshing starter for a heavy meal.

Quick add-ins: Add fresh rosemary and grated Parmesan cheese to crescent rolls, jalapeño to cornbread, pomegranate seeds or almonds to salads, chopped apples to cabbage salad or slaw, or mashed sweet potato or pumpkin purée to biscuits.

Stocking up

Stock up for your Thanksgiving feast at the Concord Tuesday market, where you’ll find Bautista Ranch from Stockton with wonderful winter squash, Diaz Farms out of Fowler and J&J Ramos Farm in Hughson for sweet grapes, Smit Farms from Linden for crisp apples, J&M Farms in Gilroy for tasty Brussels sprouts, greens and root vegetables, and Great Valley Poultry out of Manteca for farm-fresh eggs.

Don’t forget fresh-cut fall flowers from Sunrise Nursery in Watsonville.

Roasted Sweet Potato Wedges

2 (8-oz.) sweet potatoes, peeled
1-2 T olive oil
½ tsp. curry powder
¼ tsp. ground cumin
1/8 tsp. ground cloves
¼ tsp. salt
1/8 tsp. black pepper

Preheat oven to 425.
Cut sweet potatoes in half lengthwise, then cut each half lengthwise into six wedges. Combine with other ingredients in a bowl; toss gently to coat.

Place wedges on a baking sheet – do not overlap. Bake 25 minutes or until very tender.

Recipe: PCFMA staff.

The Concord Farmers Market is in Todos Santos Plaza Tuesdays.