Thanksgiving is a special time in Southeastern Massachusetts. Evidence of its rich regional traditions is easy to find on both our natural landscape and our dining room tables. Connecting the two is a legacy of local agriculture, producing the cranberries, poultry, and produce that help define our region. The Community Garden at Davis-Douglas Farm is Wildlands’ small homage to the farming culture that built the communities we serve. Read on for delectable recipes inspired by our Community Garden and the culinary hallmarks of Southeastern Massachusetts.

Cranberries for sale at the Fresh From the Vine farm stand in West Yarmouth.

Giving Thanks from the Davis-Douglas Community Garden

By Nora Cannon, artist, cook, master gardener, and Wildlands member

So when I sit for every meal

And say a grace, I always feel

That I am eating rain and sun

And fields where scarlet poppies run.

— from “The Harvest” by Alice C. Henderson

It is with gratitude and joy that I share several fall recipes with you. Gratitude to Wildlands Trust, which has preserved the land and created the Community Garden space at Davis-Douglas Farm, and joy in sharing vegetables from my garden with family and friends.

Cooked Cranberry Relish

Every fall, I drive to a local cranberry farm for fresh, tart cranberries. If that is not feasible, every grocery store sells them. This dish can be made ahead of time and keeps well for several weeks when refrigerated.

4 cups fresh cranberries
1⁄2 cup to 1 cup sugar, to your sweetness preference
1 tablespoon cinnamon

1 cup water OR orange juice
Place all ingredients in saucepan over medium heat and stir. As cranberries “pop,” it will thicken. Add small amounts of extra water or juice if necessary. You’ll want a thick sauce; it will jell more when cooled.

Roasted Root Vegetables

This dish offers a welcome change in flavors and textures to your meal. You will create your own unique blend of vegetables and spices. Following these simple guidelines, it always comes out delicious. Like the cranberry sauce, it can be prepared or at least cut ahead of time and stored in plastic bags or a bowl. Roast with your turkey.

Heat oven to 400 degrees
8 cups or more of a combination of at least 4 of the following: rutabaga, parsnips, potatoes, sweet potatoes, carrots, and beets

If you do choose beets, they can be seasoned and roasted along with the other vegetables; I separate mine in foil, or they will turn everything red.
Cut everything the same size for even roasting.

In a bowl, mix 1⁄2 cup olive oil and a mixture of your favorite herbs

The total amount of herbs should be at least 1⁄8 cup; more if you like more robust flavor. Combine salt and pepper, plus your choice of rosemary, thyme, oregano, basil, dried parsley, onion, and/or garlic powder.

Pour your oil/spice mix over the cut vegetables in a large bowl or on the baking sheet. Toss, making sure the vegetables are evenly coated.
Roast for at least 50 minutes, depending on how small you cut vegetables. Check every 20 minutes and turn the vegetables for even roasting. Roasting is complete when vegetable centers are soft.
Helpful hint: Vegetables can start cooking at a lower temperature while other items are in the oven. In the last few minutes, turn up the oven temperature to make the vegetables a golden brown.

Nantucket Cranberry Pie

By Rachel Bruce, Director of Special Projects

This recipe was first shared with me by volunteer Liz Vigorito back in 2019; she learned it from The Pioneer Woman, who adapted it from Laurie Colwin. Great recipes like this tend to stick around and evolve over time, and while you’re free to adapt it to your liking, it would be a travesty not to use the almond extract (just trust me). I’ve made this pie for my family every holiday for four years, and I thought it was time I shared the love with our Wildlands community so you, too, can enjoy this incredibly easy and utterly addictive holiday treat. Spoiler alert—you don’t even have to make a pie crust!

Ingredients:

Filling:

2 cups (heaping) cranberries – this year, I’m using organic cranberries from Fresh Meadow Farm in Carver, MA

3/4 cup pecans, roughly chopped (measure, then chop)

2/3 cup granulated sugar – I use organic cane sugar when possible

Unsalted butter for greasing pan

Batter:

1 cup all-purpose flour

1 cup sugar

1/2 cup unsalted butter, melted

2 eggs, lightly beaten

1 tsp. pure almond extract

1/4 tsp. salt

Topping:

1 tbsp. sugar

Directions:

Preheat the oven to 350°F.
Generously butter a cake pan or pie pan. Add the cranberries to the bottom of the pan. Sprinkle on the chopped pecans, then sprinkle on 2/3 cup of the sugar. 
In a mixing bowl, combine the flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine. 
Slowly pour the batter over the top of the cranberry pecan filling in large ribbons to evenly cover the surface. Spread gently if necessary. 
Bake for 45 to 50 minutes. 5 minutes before removing from the oven, sprinkle the surface with 1 tablespoon sugar for a little extra crunch. 
Cut into wedges and serve on its own, with ice cream, or with freshly whipped cream! This pie is delicious when it’s fresh and warm, at room temp, and even cold from the refrigerator (did someone say pie for breakfast?)

Wildlands encourages you to support regional agriculture by buying local food this holiday season. Enjoy discounts at Bay End Farm in Bourne, Nessralla Farm in Halifax, Hornstra Farms in Norwell, and Vineyard Farm in West Bridgewater by becoming a Wildlands member at wildlandstrust.org/become-a-member.

Learn more about our Community Garden at Davis-Douglas Farm at wildlandstrust.org/community-garden.