So, I’ve been planning our Thanksgiving meal the last few days, and was working this evening on the cooking schedule. During this process, I realized that a lot of the meal is composed of very locally produced foods.
To wit, here’s what will be having, with the local connections:
- Popovers, made with eggs from a free range chicken farm about 10 miles away
- We may have some crab apple jelly on those, made by us from crab apples grown in our yard and on some trees half a mile from here
- Mashed potatoes and celery root (both from the Hampshire College CSA), with chives from our garden
- Steamed sweet potatoes with miso/brown sugar dressing
- Boiled beets (from HC CSA)
- Broccoli and cauliflower (from HC CSA)
- Sauteed red Russian kale (from our garden)
- Sauerkraut, made by us from red cabbage from the HC CSA
- Mixed green salad with dried cranberries
- Apple pies, made with Cortland apples from Atkins Farms (whose store is 1 mile from our house, and the orchard about 2 miles away)
So only the salad and sweet potatoes don’t involve products from our immediate area. Pretty neat.
Tomorrow, I’ll provide some pictures of this fine repast.