I had a fabulously local Thanksgiving! The meal was the culmination of a years’ worth of locavoring with several dishes from the freezer, jars, and vacuum-sealed packages, where they’d been since they were picked and preserved in season. I enjoyed collecting and preparing the various menu items as much as I did eating them! I feel like I really celebrated the bounty of the land where I live. I thank the farmers and their employees, the market managers, others who sell local foods, the people who post recipes and instructions on the Internet, my fellow local food bloggers, and my family for this feast.
My menu was as follows:
Appetizers
- Chilled Roasted Beets
From Missy’s Farmstand in Goshen, NY - Spiced Icebox Pickled Carrots
Carrots from Don Taylor Farm in Danbury, CT, jalapenos & other hot peppers from Cherry Grove Farm in Newtown, CT, local garlic - Roasted Red Peppers
From Missy’s Farmstand with local garlic - Sliced Baby Fennel Bulbs
From Stone Gardens Farm - Garlic Pickles
From Stoneledge Farm in Southbury, CT - Kalamata Olives
From out there - Assorted Cheeses
Pleasant Cow, Pleasant Sun, Aged Feta, and Fresh from Sankow’s Beaver Brook Farm
- Sage Cheddar
From the Vermont Country Store (a gift, from someone who was there) - Sweet Soppressata and Mozzarella Cheese (we are Italian and it is not a holiday without these)
From out there - Crackers & Breads & Butter
Crackers from out there; bread from Rockland Bakery; my own home-made butter
Soup
Chicken Soup with bow tie pasta (based on this chicken soup recipe)
Chickens from Beaver Brook Farm and Ox Hollow Farm; onions, celery, and carrots from Stone Gardens Farm, garlic and parsley, local from our co-mingled collection; our own sage. Pasta from out there.
Main Course
- Roasted Turkey
A 20 lb turkey from Quattro Game Farm, Pleasant Valley, NY (article), provided through Holbrook Farm
This is just some of it:
- Pan Gravy (based on this brown gravy recipe)
From the natural juices of the bird; wheat flour from Lightning Tree Farm, in Millbrook, NY, milled and provided by Wild Hive Farm and Micro Mill - Cornbread Stuffing (based on this recipe from Tyler Florence)
Flour and corn meal from Wild Hive Farm; maple syrup from Bluestone Farm; eggs from Ox Hollow farm; milk from Beaver Brook Farm; Butter from the Vermont Butter & Cheese Co. (local when we got it); baking powder and salt from out there.
- Fresh Whole-Berry Cranberry Sauce
Cranberries from an undisclosed Massachusetts bog; maple syrup from Bluestone Farm; apple cider from Blue Jay Orchards; cinnamon stick from out there.
- Macoun Applesauce
Made from apples from Blue Jay Orchards, Silverman’s Farm, and S. Glastonbury (provided by Shortts Farm)
- Smashed Red Potatoes (mostly based on this smashed potato recipe)
Red potatoes from Waldingfield Farm; butter from the Vermont Butter & Cheese Co.; heavy cream from Trinity Dairy in Enfield, CT
- Baked Sweet Potatoes
from Stone Gardens Farm - Roasted Butternut and Acorn Squash (using this recipe)
with sage, fennel seeds, and cinnamon
Acorn and butternut squashes from Waldingfield Farm; our own sage; olive oil and remaining spices from out there.
- Sauteéd Brussels Sprouts
From Killam and Bassette Farmstead in South Glastonbury, CT - Kale
sauteéd with olive oil, garlic, and chicken stock
Kale from Waldingfield Farm, local garlic, everything else from out there - Mashed Turnips
turnips from Killam and Bassette Farmstead, butter from the Vermont Butter & Cheese Co.; heavy cream from Trinity Dairy in Enfield, CT
Beverages
- Soda
Assorted flavors from Foxon Park - Red Wine
Vista Riposa from McLaughlin Vineyards - Beer
Cabin Fever Ale and Black & Tan Ale from Berkshire Brewing Company - Egg Nog
From Trinity Dairy - Apple Cider
From Blue Jay Orchards, Silverman’s Farm, and Bishop Orchards
(Enjoy a hot cider toddy.)
And yes, we had these for those who prefer them:
Dessert
- Apple Crisp
Made by Blue Jay Orchards, with their own apples and other worldly ingredients - Pumpkin Pie (based on this pumpkin pie recipe, without the canned milk)
Pumpkins from Don Taylor Farms and Killam and Bassette Farmstead; eggs from Ox Hollow Farm; white winter wheat flour from Wild Hive; butter from the Vermont Butter & Cheese Co.; heavy cream from Trinity Dairy; salt, pumpkin pie spice, and brown sugar from out there - Fresh Whipped Cream
Heavy cream from Trinity Dairy; vanilla and sugar from out there - Vanilla Ice Cream
from Rich Farm - Fresh Fruits
Golden Delicious apples, Empire Apples, and Bosc pears from Killam and Bassette Farmstead; Cortland apples from Blue Jay Orchards - Torrone
A nougat delight from Italy - Mixed Nuts, Chestnuts, roasted Pumpkin seeds Dates, & Figs
All from out in the world, except the pumpkin seeds - Coffee and Hot Chocolate
From out in the world
As you can see, there were some Marco Polo exceptions on the table. For the most part (excepting some seasonings, oils, nuts, some beverages, and such), these were items that were not required for the meal, but special holiday treats for various members of my family and so I served them.
The turkey from Quattro Game Farm was outstanding! It was well worth the $4/lb price tag. I don’t believe I’ve ever gotten as many compliments on a turkey before. Thanks to John Holbrook for making these available. The pumpkin pie turned out to be a hit as well.
End Notes
While Googling for this post, I came across this Westchester Magazine article and this NY Times article, which may provide useful resources for other local foodies in my region.
Also, my apologies for the lack of discipline in shooting photos. In the flurry of activity, I forgot about the camera—completely by dessert time!
Laura: Consider this my local meal of the week (with the leftovers most likely lasting until the end of the Dark Days Challenge!).
UPDATE: If you have a moment, check out Catherine Grace’s exceptionally local Thanksgiving.
Wow! Sounds wonderful!
I’ll second that WOW! You plan so well, I hope I can do the same next year. Isn’t Wild Hive Farm awesome to have in our zone? As a relatively new localvore, your posts (especially this one!) have been great resources for me.
Did you shower with your Patchouli soap and wear your Goatboy sweatshirt?
Thanks for sharing all your great places and for shopping locally!! We all appreciate it!
Biblioholic: I love your site!
Mangochild: You are so right–having Wild Hive Farm (and Lightning Tree Farm) in our zone has opened up a world of locavore opportunities. Who knew having our own wheat and milled corn would be so exceptional? It’s the little things, I guess. (Note to local farmers: could someone please grow beans/legumes?)
Lisa: Surprise of all surprises–I did NOT use my patchouli soap on Thanksgiving; I used Frankincense and Myrrh! Very nice, as you can see here. (It was a little warm in the kitchen to wear my Goatboy sweatshirt, but I did show it off!) Happy Holidays to you and the kids!