Statistics from this year compared to the fourth Thursday in November last
Nov 21, 2019 (Nov. 29, 2018)
Households 260 ( 226)
Adults 361 (324)
Seniors 147 (113)
Children 157 (158)
Individuals 665 (595)
New 7 (5)

Some of you may notice I am comparing the 3rd Thursday in Nov. this year to
the 4th from last year. A different schedule is adopted for Thanksgiving
week at the pantry so food is available for patrons (customers) the day
before Thanksgiving. Each time that happens, numbers drop precipitously.
Next week you will see holiday week figures compared. This makes more sense
to me, I hope it does to you, too.

These figures reflect a trend the Board has been watching for some time now.
The pantry is serving an increasing numbers of seniors.
King Hill Farm parsnips were popular this week. Not one of these roots was
left at the end of the day. Turnips and onions were offered, too. So, how
Nip Nip Soup?

3/4 stick unsalted butter (or use part butter and part olive oil)
1 lg. onion chopped
1 lb. parsnips, peeled and chopped
1 lb. turnips (or rutabagas) peeled and chopped
1/2 cup dry sherry (or apple juice/cider)
4 cups chicken stock
salt and pepper

1) Melt butter and saute’ onion
2) Add parsnips and turnips
3) Add sherry or cider/apple juice and reduce heat to low. Cover with lid.
4) Steam vegetables until tender. Add up to 1 cup of stock by tablespoons if
vegetables become too dry, about 45 min.
5) Puree vegetables with remaining stock in batches, in processor or with
hand blender until smooth. (A potato masher will do the trick – your soup
will just have more texture. )
6) Season with salt and pepper. [Garnish with chives, almonds and/or fried


Happy Thanksgiving to you and yours!
’til next week,