Here's what's on the menu:
- Turkey leg confit in duck fat*
- Roasted turkey breast with gravy*
- Peas and pearl onions
- French mashed Yukon gold potatoes**
- Root vegetables (local) with sage from the garden
- Cranberry, blood orange and thyme relish***
- Porcini Mushroom Stuffing
- Assorted Dinner Rolls (from the Dahlia Lounge Bakery)
- Pumpkin pie****
- Pecan pie
*Our turkey, once again, this year is a pasture-raised heritage turkey from Thundering Hooves
**I wish the potatoes were from my yard, but I didn't have much potato success this year due to my own negligence. But, the potatoes are, at least, local
***The cranberries are grown locally in our area and the thyme is from the garden
****The pumpkin pie is made from locally sourced leaf lard in the crust with local butter, and local pumpkin puree that I made earlier in the season
Not to beat a dead horse, but I wanted to list some of the reasons why eating local is important. Not only does it help support local farmers and the economy, it also will help reduce your carbon footprint given the fact that most of your food has travelled, on average, 1500 miles to reach your plate. Or, as they say, from farm to fork.
Eliminating those food miles by buying locally grown foods will not only reduce the amount of carbon released into the atmosphere during transportation, but it will ensure that your food is fresher and, more importantly, tastier. You see, if your food doesn't need to travel thousands of miles and spend time in storage, it can be picked closer to its peak of ripeness. And, therefore, peak of tastiness.
How's your Eat Local for Thanksgiving planning coming along?
By the way, congrats to the 5 winners of the locally sourced heritage turkeys!