This weekend, you’re probably prepping Thursday’s menu. If you have traditional foods your family loves, you're digging out the recipes, checking the spice rack, and making a shopping list.The Weekend One Thing: Localvore Thanksgiving. Thanksgiving is a local holiday like no other. The first Thanksgiving was a harvest festival of sorts. And as much as we might love the stuff that California has to offer (who doesn’t love a good almond-raisin pilaf?), let’s try to go a little closer to home.
The first Thanksgiving menu probably included:
- Venison: yep, Bambi.
- Turkey: wild, much different than those factory-farmed beasts we pick up at the typical grocery stores.
- Seal, eel, cod, lobster. You weren’t expecting those, huh?
- Wheat Flour, Indian Corn used as grains. Fresh corn on the cob wasn’t used, as they were probably dried by then.
- Pumpkin, Peas, Beans, Onions, Lettuce, Radishes, Carrots, Plums, Grapes Hey! Sounds like your menu!
- Walnuts, Chestnuts, Acorns: giving the squirrels a run for their money.
- Olive Oil, Liverwort, Leeks, Dried Currants, Parsnips: flavorings for the other goodies.
First things first: I’m not asking you to freak out the kids with a seal pup sprawled next to the cranberry sauce; you don’t have to go authentic Massachusetts circa 1621.
What I am asking is for you to follow the 100-mile rule when scoping the grocery store shelves.
I understand that money is tight and you may be on a budget. Hey, me too!
But I already budgeted for the local, fresh, organic turkey.
The accouterments are the next step:
Squash: no matter where you live, there is some form of squash that is still in season. For almost any variety, there is an honest-to-goodness delicious way to prepare it. For most hard-shelled winter varieties, puncture with a fork numerous times and pop in a 350º oven until soft, but not "squishy". Depending on the size, this could be about an hour or more. This is my favorite way to “prep” squash for use. After baking, cut in half, compost the seeds, and then scoop out the delicious flesh for use. A few favs:
- Acorn or Butternut: In chunks, seasoned with cinnamon, nutmeg, hint of cayenne and fresh garlic, and butter.
- Spaghetti: carefully scoop out seeds, then scrape out the noodle-y flesh. Serve as you would angel hair pasta. The kids will be delighted with this silly veggie!
- Pumpkin: pick up the smaller, sweeter cousin of the Jack-O-Lantern variety. You can use this in a seasonal soup or, of course, for pumpkin pie.
Mashers: Potatoes are indeed in season in most areas. Plus, they cold store well, so any local produce purveyor should be able to offer them. I picked a few bags up at a farm stand a few weeks ago, so I’m sure Virginia has ‘em.
Apple Pie: Many of us are lucky enough to live near orchards and can pick up a bushel easily (if you haven't already used your supply making Apple Wine). Homemade Apple Pie...mmm.
Green Beans: are not in season in most areas. I noticed these phasing out of a local Farmer’s Market over the summer. So what’s the Local How-to for your famous Green Bean Casserole? The same thing I’ll do for my Baby Carrots with [local] Cheese and [local] Honey…
Cheater, cheater, pumpkin eater: If you can’t find local and it’s a must-have, pick organic. It’s typically a bit more expensive, but nothin’ is too good for your family.
For example, olives are definitely not local to me in Virginia or to my Chicagoland family, but what Thanksgiving is complete without my baby sister’s fingers donning black olives?
To find your Local Groceries:
FoodRoutes.org gives Buy Fresh, Buy Local! chapters.
Virginia has a bountiful offering of local goods. Check out the VA Buy Fresh, Buy Local page, which hooks you up with nearby suppliers.
Whole Foods. Yep, I know it's a "big box", but if you have no local grocers, this is your best bet for finding local produce (in one place, thereby saving gas money).
Chef Tips:
I'm no expert. In fact, the first time I cooked a turkey, I was a vegetarian. (Either my family really loved me or was really brave.) It was not only edible, it was delicious (they made me get over "that meat thing" to try it)! This year, I too will brave it with a new method of cooking turkey: Check out the Eat. Drink. Better. blog on the perfect turkey.
Traditional fare: Snag a couple of recipes from the Plimoth Plantation. Try making Sobaheg, just so you have to pronounce it, with your leftover turkey. And if you can find Jerusalem artichokes, toss 'em in...they're my favorite!
Food & Wine online has the Ultimate Thanksgiving Guide.
History Buffs:
The History Channel online gives the history of Thanksgiving, including a page of the grub for the first Thanksgiving.
The History New Network debunks the Top 10 Myths About Thanksgiving.
More Thanksgiving history from the Plymoth, Massachusetts Web site.
You didn't think I'd write a blog without referring to NPR, did you? Check out the Pilgrim Myths Debunked.
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