I am so pleased that Thanksgiving is nearly here because it's one of my favorite times of year. I really love the holiday traditions, including the annual trip to collect fresh turkeys. This year we got our turkeys from two farms north of New York City - Stone Barns Center for Food and Agriculture in Pocantico Hills, and Harvest Moon Farm & Orchard in North Salem. The turkeys from both farms are free-range, and hormone and antibiotic free. I love the tradition of giving fresh turkeys to my farm employees and all the other holiday preparations.
During my recent trip to Atlanta, I stopped by the wonderful gourmet market and store owned by my friend Anne Quatrano. Located in the city's Westside Provision District, Star Provisions is stocked with beautiful gifts and cookware, and the cafe offers baked goods, cheeses, seafood meats, and prepared foods. In addition to the market, Quatrano and her husband Clifford Harrison own four restaurants in Atlanta, including the nearby Bacchanalia. Every year, Quatrano and Harrison host a fabulous Thanksgiving meal at their farm outside Atlanta, called Summerland. Their unique and bountiful approach to Thanksgiving was featured in the November issue of Martha Stewart Living.
The other day we transplanted many of the agaves in the greenhouse. Agaves are succulent plants with thick fleshy leaves. Since they are native to the southern and western United States and tropical America, they are sensitive to the cold and cannot survive outdoors during the harsh Northeastern winters. The process of moving them indoors and repotting them takes place each autumn, usually starting in late October. We move the agaves from their outdoor locations on the various properties into the warm environment of the greenhouse, and we transplant the ones that have outgrown their pots and become root bound. Transplanting agaves is a relatively simple process, but since we have so many at my farm it can take a while to complete the job.