Thanksgiving 2010

Seattle is covered in snow and ice, but I did think ahead and buy all of my Thanksgiving feast ingredients in advance.  Every year Cascade Harvest Coalition promotes Eat Local for Thanksgiving.  Here in the Northwest, it’s not hard to find most if not all traditional ingredients for Thanksgiving feast at your local farmers market or at stores that carry locally produced food. This year, it was just two of us but there’s plenty of leftovers to enjoy. Here’s the menu:

Thanksgiving 2010

  • Halved (about 7 lbs) roasted heritage turkey
  • Pugliese and cornbread sage dressing
  • white tuber/root mash with parmigiano reggiano, cream and butter
  • mushroom gravy
  • turkey gravy
  • roasted Brussels sprouts with toasted almonds and lemon butter
  • pickled beets
  • port cranberry sauce
  • Husch Anderson Valley Gewurtztraminer
  • Sparkman Kindred Red blend from Columbia Valley
  • Apple cranberry crisp

Other than a few non-local ingredients (olive oil, salt, lemon, cornbread mix) I was able to source my ingredients from farms within a days drive of Seattle including:

  • Golden Glen Creamery Butter (Bow, WA)
  • Boistfort Farms Valley Farms Produce  (Curtis, WA)
  • Growing Washington Produce (Bellingham, WA)
  • Growing Things Farm Produce (Carnation, WA)
  • Stokesberry Sustainable Farm  Turkey (Olympia, WA)

My Thanksgiving Feast featured the following local ingredients:

  • Brussels sprouts
  • onions
  • chanterelle mushrooms
  • button mushrooms
  • celery
  • carrots
  • parsley
  • turkey
  • rosemary
  • thyme
  • potatoes
  • celariac
  • cauliflower
  • garlic

Semi- local ingredients(meaning locally manufactured foods who may or may not source raw ingredients locally)

  • Pugliese Loaf, Essential Baking Co (for sage dressing) (Seattle, WA)
  • Cranberries and Port Wine Huckleberry Haven, Inc. (Kalispell, MT)

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