No bucket? No problem. We used a large pumpkin to make an ice bucket for one of our favorite white wines, and it made us wonder how we didn’t think of it sooner. While it serves its primary purpose — to keep your wine cold — it also makes a fantastic Halloween or Thanksgiving centerpiece. You can even create a virgin version filled with soda cans for the kids table.
It’s always such a joy to join the merchant teams on their #freshadventures, where they meet amazing farmers, ranchers, fishermen, and producers. Just recently, I had the thrill of joining the produce team on their visit to Pine Barrens Native Fruits, a fifth-generation cranberry farm in southern New Jersey.
Brenda, the bog’s owner, and Tom, the bog’s right-hand-man, gave us an extensive tour of the farm, which has been in the family since the mid-1800s and was founded by Brenda’s husband’s Great-Aunt Lizzy White.
Is there anything better than a fridge full of leftovers? Turkey Day is fun and all, but a next-day sandwich — now that’s the stuff. As for the rest of your leftover fare, click through for tips from Chef Tina Bourbeau on how to use ’em up (as well as what we used to make this amazing sandwich).
Looking to add a fresh and fragrant touch to your Thanksgiving table? Our floral merchant, Saralyn, carved up a beautiful pumpkin and flower centerpiece, and wrote up tips on how to make your own at home. Don’t worry if it’s not perfect — the more rustic, the better. You could even devise a fun game (pin the feathers on the turkey, perhaps) for your guests to play; winner gets the centerpiece! Click through to find instructions from Saralyn.
Have you mastered the post-Thanksgiving wrap? It’s an essential (but easy) skill. Using some of our FreshDirect side shortcuts and fresh ingredients, you can wrap up a phenomenal leftover meal in no time. Click through for ingredients and steps.
You’ve got your pies and sides in order, now it’s time for some fun! These cute Thanksgiving turkey cookies will help get the kids involved and add some homemade character to your spread. Click through for ingredients, instructions, and to see our turkey adventure come to life!
At this country’s first Thanksgiving, the pilgrims were eating a very different turkey from the holiday bird that sits on modern Thanksgiving tables.
According to rancher Bill Niman, the great majority of turkeys grown in the US are the “Broad-Breasted White” breed, a bird that’s grown for… you guessed it: broad breasts.
On Niman’s ranch, his small staff is raising heritage-breed birds that are a lot closer to the turkeys our nation’s founders would have recognized.
Bill Niman is the rancher that The New York Times called a “pioneer of the ‘good meat’ movement,” and he took some time to chat with us about his BN Ranch Heritage-Breed Turkeys, which FreshDirect is selling this holiday season….