Being Thankful

“Being thankful” – it’s a common saying that people use daily. Thankfulness means different things to different people, and for me as November approaches, I always think of the holidays and times with family; how we came to be here as a family.

In my case, I always look to my Dutch heritage and my family’s path during the Second World War, as an example of the crazy events that thankfully led to a wonderful life for myself, Roxanne and our daughters. During that conflict, my aunts and uncles were either directly involved as soldiers or being prisoners during the occupation. I am thankful for the fortitude and sheer determination that my parents had in order to create a new life. From these challenging beginnings, they were able to rise above obstacles and raise a family and run a succesful farming operation in the Winchester area.

I will always be thankful for this. I am thankful for the opportunities that shaped who I am today. From this start, Roxanne and I have had the opportunity to, what she refers to as “divinely intervene” to keep Sharyn’s Pantry, a family-owned and operated community grocery store since 1980, alive, and connecting local farmers, artisans, and producers with a customer base throughout the entire year. I am also thankful that Roxanne runs Sharyn’s Pantry, and that I am the helping hand.

The importance of wholesome nourishing meals was always an important one. I recognised that growing up and it was instilled in our children as we were raising them. It is key to nourish yourself to create the life that you want. Every tank needs fuel; hi- test is best.

Below is a lovely recipe that I grew up with. People who grow kale tend to have a lot of it and need ideas for recipe options. In Dutch, boerenkool (sounds like bore kohl) is a common accompaniment to sausage or roast beef. It is a great way to add additional nutrients to mashed potatoes and a little colour. I hope you like it. It is fantastic with dark gravy too.

Boerenkool recipe

Ingredients:
Potatoes, kale, butter (adjust proportions based on need)

Directions:
1) Boil approximately 12 peeled potatoes until tender (as if making mashed potatoes)
2) Important – In a separate pot, boil 4 leaves of kale (stem removed) until limp. They have a strong smell. Be prepared. It will still taste delicious.
3) Drain water from kale. Let it cool and then squeeze all the water out of it. Next, chop finely (as if chopping parsley).
4) Drain water off of the soft, tender potatoes. (Save water for a delicious Potato bread if desired.)
5) Combine potatoes and kale with 4-6 tbsp of butter (more if desired) and mash together.  Add salt & pepper. Cover and keep warm in the oven.
6) Serve with roast beef, ham, or sausages with a dark gravy over the boerenkool.

Eet smakelijk (Dutch for bon appetit:)

Peter