The Reminder is making its archives back to 2003 available on our website. Please note that, due to technical limitations, archive articles are presented without the usual formatting.
The early October Canadian Thanksgiving is certainly one of the lower-key festivities on our national calendar, at least compared to the bigger splash of the U.S. equivalent a bit later in the fall. But instead of letting the occasion slip by with little to mark it, why not make Thanksgiving a celebration of the season's best fresh harvests? A pot of apple cider warming on the stove is a scent that makes everybody feel cozy and welcome on a crisp fall day. As you wait for family members and guests, pop a cinnamon stick and grate some nutmeg into a pot of fresh-pressed apple cider to create that heart-warming mood. A locally-raised turkey roasting in the oven will only add to the swirl of aromas. Butchers and natural food stores are a good source of information about where to obtain locally raised fowl. Stuffed with homemade cornbread and herbs, or with wild rice and mushrooms, this year's turkey will be unforgettable. The Thanksgiving dinner table is a great place to show off other local products as well: mashed winter squash and turnip with a crust of caramelized maple syrup; oven-roasted or mashed potatoes; the last batch of spinach before the hard frost of winter; green beans frozen straight from the garden, lightly steamed and drenched in butter. And for dessert, there's no need to look beyond the classics, with fresh apple pie made with fruit straight from the orchard and pumpkin pie from the jack o'lantern sitting on the front step. With some regional wine on the table and a few beeswax candles to create a homey atmosphere, your guests will be honoured to partake in this true celebration of local bounty.
