Capon

Once I realized we weren’t going to be able to go to TX for the grand clan gathering of my husband’s family because of business, I’m stymied that I have to cook Thanksgiving a deux, the first Thanksgiving I’ve ever cooked alone! No, the husband doesn’t cook. He takes out the dog and keeps her out of my kitchen, and grills occasionally.

When I was growing up, Mom used to get capons a few times per year, for special occasions. The “neutered” rooster develops extraordinary flavor, is larger and tastier than the largest young hen would be, and makes for a special occasion.

I’ve happened upon Wapsie Farms, the nation’s largest capon producer, and asked them where I can find a capon for Thanksgiving. It’s just the two of us and I’d rather a 6-8 lb. bird rather than a minimum 12-16 lb. turkey. Today, I asked a Whole Foods butcher, who had information out for holiday ordering, where I could find a capon and she’d never heard the term and advised me to look elsewhere. So that’s when I sent an email out to Wapsie Farms.

A turkey breast sitting over stuffing is a last resort, and WF has Diestel organic turkeys. Aside from Labor Day, it’s the only holiday Jim will have this year. I don’t want to make it all about cooking. Just a bird, great stuffing, mashed potatoes (my fourth masher, others in storage) and perhaps glazed carrots and roasted brussels sprouts. And perhaps a mincemeat tart to salute the Penny sisters.

So, are there any family farms in Utah who raise organic capons? Cheers, Dee