We'll see if I have the time and/or energy to do all of this, but since we'll have so many relatives in the house helping manage the kids, this may actually be the easiest year ever. Here's the menu, including how I'm making it local:
Herb Butter Roasted Turkey and Gravy - using the organic turkey I won and herbs from the backyard
Parmesan Mashed Potatoes - made with local dairy
Roasted Glazed Orange Carrots - using the orange marmalade I canned over the summer
Plum Port Cranberry Sauce - made with the organic Plum Port preserves I canned over the summer and local cranberries
Pumpkin-Praline Pie - using the pumpkins I grew in my backyard (I already made the puree a while ago)
Apple Pie - made using the apple pie filling I made and froze from the apples from my friend's orchard in Central Washington and served with local ice cream
I'll also be serving bread made from a local bakery, local wine and possibly a few other things if I get around to it.
I wanted to use local potatoes and carrots, but the stores I went to didn't carry them and I didn't have time to go to a farmer's market. Sigh.
I've been looking at local wine lately, but the best I've tried has been from Pasek Cellars from Mount Vernon, WA. They have several wines, many of which are labeled "dessert," but really aren't as sweet as you'd expect for a dessert wine. OH, and I HIGHLY recommend their Tulip Red (named for the tulip festival). Happy Thanksgiving from Skagit County!
ReplyDeleteI was surprised and excited to see potatoes grown in Burlington, WA at my local Wal*Mart. Yes, I said Wal*Mart. That's probably the only thing local on my Thanksgiving table, but at least it's something!
ReplyDelete