Though a COVID - 19 Thanksgiving may look differ- ent, there are still a number of things families can do to make the celebration special. See how many ingredients you can source locally. Make this a family challenge, and help the local economy in the process. Late fall vegetables include sweet potatoes, butternut squash, acorn squash, greens such as mustard and kale, brussels sprouts, and beets, to name a few. Roasting vegetables gives a very different texture and flavor than steaming or boiling. Peel, cut into pieces, drizzle with olive oil, and experiment with various herbs. Rosemary and sage lend excellent flavor to butternut squash. Brussels sprouts are tasty with thyme, rosemary, and pomegranate seeds or cranberries added for color. Beets stand out with thyme, fresh orange juice, and kosher salt. Involve the family in preparing the meal. Kids are great at washing and peeling vegetables, mixing dressing, and setting the table. Modify preparation tools for their ages; knives can be nylon, plastic, or
Opportunities for New Thanksgiving Traditions By Kaci Daniel, Senior Extension Agent, Virginia Cooperative Extension - Orange Unit
Page 9 | November 2020
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