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Thanksgiving's Autumn Recipe Roundup

Across the country, Thanksgiving has been cast as a dividing line between “holiday shopping season” and “the stuff that happened before holiday shopping season”. But really, if there’s a Thanksgiving dividing line it’s between autumn foods and winter foods. Pumpkins, apples, sweet cider, hard cider, the last hardy greens sweetened by frost, the turn away from quick salads to things that get braised, renewed enthusiasm for baking. . . it’s a delicious turning time. To mark the change, here’s a roundup of late autumn recipes from Vermont recipe writers. And, of course, you can shop for great local ingredients for all these recipes at Vermont's year round farmers markets and local food stores:

Plus, previous Thanksgiving recipe posts from Vermont Fresh Network:

Thanksgiving 2016

  • Brussels Sprouts with Vinegar-Cured Guanciale and Cheese
  • Danish Red Cabbage
  • Festive Salad
  • Oyster Mushroom Bread Pudding
  • Maple Sugared Almonds
  • Sweet Potato Chess Pie

Thanksgiving 2015

  • Apple Cider Caramelized Onion Tart
  • Fat Toad Farm Cajeta Brie
  • Cranberry Sauce
  • Oyster Stuffing
  • Sausage-Sweet Potato Bake
  • Bacon-Roasted Brussels Sprouts
  • Roasted Butternut Squash Soup
  • Pumpkin Custard
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