Brandywine for Thanksgiving, now that”s a delicious thought. So I perused the net and found this recipe for Roast Turkey with Pipian Sauce from Country Living magazine. I have never heard of a Pipian Sauce. Evidently it is a tomato-y, spicy concoction that can be used as a marinade for roast turkey. And I could use three of my Brandywine tomatoes. I don’t know. Somehow I don’t think I could pull that one over the family without a revolt. Anyway, the recipe calls for wrapping the whole dadgum bird in banana leaves too before popping it in the oven. Hmmm..,I’m sorry, I think that would definitely be too much of a departure for the beloved holiday. Anyway, the whole meal preparation thing just wouldn’t be complete for me somehow without experiencing the crisp sound of the Reynolds Wrap tearing across it’s little metal cutting edge. A fitting canopy for any self respecting bird don’t you think? I thought so. Hmm… maybe sliced Brandywines on the side.
The necessary cruelty I inflicted in Great Starts yielded a small but luscious harvest of Heirloom Brandywine tomatoes.
A joyous fall to you.