Celebrated the second Monday in October,
Thanksgiving typically marks the start of autumn and the end of the harvest in
Canada. The roots of Canadian Thanksgiving lie in Martin Frobisher’s ill-fated
attempt to establish a British colony on Baffin Island (now part of Nunavut) in
1578. After ice and storms wrecked one of the expedition’s 15 ships, the men
celebrated a mass to give thanks for their survival. Other explorers, including
Samuel de Champlain, later staged similar ceremonies as a way to give thanks.
The tradition grew during the centuries that followed and Thanksgiving was
assigned its current spot on Canadian calendars in 1957.
Thanksgiving retains many elements of this
diverse history: a bountiful meal in the company of family and friends, and an expression
of appreciation. While many families incorporate other rituals, such as
football or board games, food remains central to the holiday. And menus tend to
feature seasonal items such as turkey and fall fruits and vegetables—in
particular apples, squash, potatoes and pumpkin.
To make the most of your Thanksgiving
celebration, broaden the menu to include as many locally grown fruits and
vegetables as possible. Start with a family visit to a farmers' market and
encourage everyone to choose an item for the feast. In most parts of Canada,
mid-October is peak time for a rich variety of vegetables, including beets,
beans, broccoli, cabbage, cauliflower, carrots, celery, corn, cucumber, onions,
potatoes, radishes and squash. Seasonal fruits include apples, pears and
tomatoes.
Although the selection will vary depending on
where you live, make a point to add a new item or two to the menu: roasted
parsnips, for instance, or the oddly named Jerusalem artichoke—which is neither
an artichoke nor native to Jerusalem. It is, in fact, a tuber also known as
sunchoke, sunroot and earth apple, and it tastes great baked or roasted.
Allow the colours of fall to inspire your
menu; add yellows, oranges and reds to your table’s palate with acorn, hubbard
and butternut squashes, along with sweet potatoes, yams and beets. And remember
to give thanks for nature’s bounty!