November @ The 17^th Street Market

My favorite Thanksgiving memory is not a firm memory of an event, but a sense of warmth and comfort and what the Dutch call gezelligheid -- an untranslatable word conveying a sense of intense coziness and "all's right with the world" that you experience in the company of family and dear friends. It all has to do with Irene & Marty, my  grandparents, who used to host Thanksgiving for our extended family at their farm in upstate New York, until my grandmother died 11 years ago. I remember what an occasion this was for me. Thanksgiving morning would start with anticipation of the Macy's Thanksgiving parade on TV. I recall standing barefoot in my pajamas on the green couch in Mom and Dad's family room, watching the colorful floats going by, thinking it was just the coolest thing. Around 10:00, we'd drive up to the farm from Connecticut. Thinking back on it as an adult, it's astonishing to me that we fit all our extended family in that little 1930s wooden farm house, but we did. Grandma was a wonderful country cook. The house smelled like turkey, of course, but also black-eyed peas, greens and pumpkin pie. She had a couple of turkey figures made from pine cones sitting on the dining table; I took them as Thanksgiving totems, and associated them with my love for Grandma and all she meant to our family. The house was jammed with people, and while I don't recall anything specific, I do remember the feeling of security, of abundance, of being loved -- and how Grandma was at the center of it all. We had no other meals like that in our family -- I mean, with all the relatives -- in the year, so this really was the time of year when we all came together as one, for sure. Grandma was the keystone of the family, and when she died, nothing was ever the same again. We all kind of drifted away -- nothing hostile, really, just a unity that was lost when she wasn't there anymore, and we never got it back. But that ideal feeling, that gezelligheid, is something I always search for during the holidays. Friends tease me about my sometimes ridiculous need to create a sense of occasion, to entertain, to be hospitable, to cook and open bottles of wine and get people to talking. I think it must all go back to a desire to recreate Grandma’s Thanksgiving table.  Julie Anderson

Per William Bradford of Plymouth Plantation November 1621

“They began now to gather in the small harvest they had, and to fit up their houses and dwellings against winter, being all well recovered in health and strength and had all things in good plenty.  For as some were thus employed in affairs abroad, others were exercised in fishing, about cod and bass and other fish, of which they took good store, of which every family had their portion.  All the summer there was no want; and no began to come in store of fowl, as winter approached, of which this place did abound when they came first (but afterward decreased by degrees).  And besides waterfowl there was great store of wild turkeys, of which they took many, besides venison, etc.  Besides, they had about a peck of meal a week to a person, or now since harvest, Indian corn to that proportion. Which made many afterwards write so largely of their plenty here to their friends in England, which were not feigned but true reports.”

Baking with Fresh Pumpkin

Big pumpkins, small pumpkins, white pumpkins, Cinderela pumpkins: what’s best for baking?

Avoid field pumpkins, which are bred for perfect jack o’ lanterns: they tend to be too large and stringy for baking.  Sugar pie pumpkins and others are more flavorful, small and sweet, with dark orange colored flesh; they’re perfect for pies, soups, muffins and breads.

Baked Stuffed Pumpkin

“A beautiful whole baked pumpkin provides an impressive presentation in this versatile dish. Use as an accompaniment to a turkey dinner, or Crock Pot Stew with Thanksgiving leftovers. “Howard Milwich, Manager, The 17^th Street Market

Make sure you use a cooking pumpkin, not too large, as the bigger the cavity the more has to go in it, (3-5 lbs)

Cut the top open around the stem as if you were going to carve it.  Clean out all seeds.

Lightly oil the outside of the pumpkin, to “seal it”.

Use a pan that will support the pumpkin firmly.  If the pan (or dish) is too large the whole thing may sag when cooked.

Put a little water in the bottom of pan (just enough to cover the bottom) to serve as a type of steaming during cooking, keeping the pumpkin flesh moist.

Pour your leftovers into the cavity, filling about 2/3 to top, (1/2 way is also O.K.). Put the top back on.  Juices form the stew will steam the inside.  Put into pre-heated oven-375 degrees, for 45-60 minutes, depending on the size and thickness of the pumpkin.

Pumpkin can be checked by a little finger poke to check firmness.  The pumpkin should give to the push, but not so long that it is ready to fall apart. Do not test with knife or fork, as any holes will cause juices to leak out.

Remove from oven, let sit for a few minutes, take top off, and ladle out.  Scrape the inside of the pumpkin to provide squash flesh to be a side dish. 

Serving should be shortly after taking out of the oven or the pumpkin will begin to sag.

Julia Child’s stuffed Pumpkin

Follow the above recipe.  Sauté medium sized chopped onion in butter.  Add a couple handfuls bread stuffing and sauté a little (2 or 3 slices).  Add 1 teaspoon each of thyme, sage and salt and a little pepper.  Put mixture in small pumpkin which has been cleaned and buttered on inside.  Sprinkle 4 ounces coarsely grated Swiss cheese.  Then add either 2 cups chicken stock or 2 cups cream and bake at 400 degrees until it bubbles, then reduce heat to 325 degrees for 2 hours.

Create a Book

It all starts with a hunt. You know that speed limit sign your son gleefully points out each time your drive him to preschool, or that fast food sign your daughter can recognize at the drop of a hat? Well, you're going to use those words to your advantage, and create a book your kid can read all by herself.

Start by telling your preschooler that you're going on a word hunt. Strap on your walking shoes, grab the digital camera, and go for a walk or drive through your neighborhood to take pictures of familiar signs.  These can be street signs, road signs, advertisements, or logos. Also consider the words your child can read in your home: cereal boxes or other food packaging, family members’ names, names of stores on ads in the newspaper, book titles and so on.

Once you've gathered all those recognizable words together, print out the pictures and glue each photo or word onto a half sheet of paper. Staple the pages together to make a simple book that your child can read independently.

Every book needs a cover. Ask your child to decorate a piece of cardboard or cardstock with the title “Words I Know” and be sure to have them list themselves as the author.  You can stop right there, or include an "About the Author" page complete with a photo of your child. Use your imagination and make sure to get your child involved!

While in the beginning, your son or daughter will likely be using memorization to recall the words, that won't always be the case.  As confidence grows, ask your child to look at the letters in each word. Ask simple questions: What letter does that word begin with? What sound does that letter make? Can you think of any other words that start with that sound?

Soon, all those "Words I Know" will lead to new words. And just think, it all started with a few fast food signs...

Tasting Notes

The song Shenandoah has possible origins in Virginia, noting that its title is also the name of a Virginia River; the song has been considered for that stat’s official state son.  In his 1931 book on sea and river chanteys entitled Capstan Bars, David Bone wrote that “Oh Shenandoah” originated as a river chantey (the word is also spelled shanty) and then became popular with sea going crews in the early 1800s.  The Missouri Congressman< Ike Skelton noted in 2005 that Missouri artist George Caleb Binham immortalized the jolly flatboat man who plied the Missouri River in the early 1800s; these same flatboat men were known for their chanties, including the hauntin “Oh Shenandoah”.  This boatmen’s song found its way down the Missouri and Mississippi Rivers to the American clipper ships, and thus around the world.  The lyrics tell the story of a roving trader in love with the daughter of an Indian chief; the rover tells the chief of his intent to take the girl with him far to the west, across the Missouri River.

Let us be as thankful as the pilgrims at their feast.  Embrace our families and our friends, be kind to man and beast.  Let us share the harvest and as we go our way, be thankfully rejoicing this Thanksgiving Month!

The 17^th Street Market is built around world music and diversity.  So it’s good to see everyone pick up the beat.  Keep the good times rolling!

Free Events @ The 17^th Street Market

Free Drumming Circles (your drums or ours)

Monday (adult)     5:30 pm  to 6:30 pm

Thursday (adult) 10:00 am to 11:00 am

Friday (childrens) 4:00 pm to 4:30 pm

Beginner Guitar Classes

Thursday 4pm-5pm ages 6 to 12 years old

5:15pm-6:15pm 12+ to 103 years old your guitar or ours!

Please Note: There will be no class on November 6

17^th Street Band November 18  7 PM-9PM

Barrio Brewery (16^th and Toole)

KXCI Benefit

$5.00 Sugested donation

Saturday Music: 11:30 am to 3:30 pm

November 1: The Redhouse Family Dancers

November 8: Cochise County All Stars

November 15: Way Out West

November 22: Sruti

November 29: Patrick Wagner Jazz

For Children

Mad Science 10:00 am to 11:00 am

November 1, November 15, November 29