A very local Thanksgiving
I decided that for this year's Thanksgiving I was going to try to put together an entire day's menu that was entirely local (or as close to it as I could manage). Today I went to the co-op to see what I could find in terms of local ingredients.
In terms of main course my choices were beef, seafood, and cheese. Luckily the co-op had just gotten some locally caught albacore tuna steaks, so that made my choice of dinner main course easy. In the produce section there were plenty of choices for local potatoes, and a smaller selection of local vegetables (including Brussels sprouts, parsnips, cabbage, kale, turnips, and rutabagas). It turns out that our local chickens are molting at the moment, so local eggs are unlikely.
At present I am thinking of the following in vague terms: breakfast will be some sort of potato scramble with hamburger, or possibly cube steaks and potatoes. Lunch will be grilled cheese sandwiches on local bread. Dinner will be albacore, parsnips, Brussels sprouts, and garlic bread, with an apple crisp or something similar for dessert.
My big problem is finding things to drink other than milk. We have some local wines that might go with dinner, but nothing locally produced in terms of beverages (with the exception of a local herb tea made for pregnant women, which I think I will pass on serving). I will need to explore this further.
In terms of main course my choices were beef, seafood, and cheese. Luckily the co-op had just gotten some locally caught albacore tuna steaks, so that made my choice of dinner main course easy. In the produce section there were plenty of choices for local potatoes, and a smaller selection of local vegetables (including Brussels sprouts, parsnips, cabbage, kale, turnips, and rutabagas). It turns out that our local chickens are molting at the moment, so local eggs are unlikely.
At present I am thinking of the following in vague terms: breakfast will be some sort of potato scramble with hamburger, or possibly cube steaks and potatoes. Lunch will be grilled cheese sandwiches on local bread. Dinner will be albacore, parsnips, Brussels sprouts, and garlic bread, with an apple crisp or something similar for dessert.
My big problem is finding things to drink other than milk. We have some local wines that might go with dinner, but nothing locally produced in terms of beverages (with the exception of a local herb tea made for pregnant women, which I think I will pass on serving). I will need to explore this further.