Eat Local Challenge #20

Giving Thanks

I’m thankful for…

While Thanksgiving is still a month away, we are going to turn our attention to the time of year when we have the opportunity to appreciate our friends, family and our local food community. Whether you’re hosting this year or get to be someone’s guest, it’s never too early to do some planning.

The holidays can be stressful, and I’ll bet you won’t regret planning ahead of time. Let yourself enjoy a local feast with the people you love, stress-free. Whatever your Thanksgiving gathering plans are, we’ve got a few suggestions to keep it local. Read on to find out and get started.

 


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Today’s Assignment:

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Giving Thanks

If you appreciate our local food, it doesn’t have to stop after October is over. A great way to continue is to make your Thanksgiving a little more local. Pick one or more of the following to include in your Thanksgiving celebration this year.

If you’re going to be hosting a turkey day gathering, seek out a local turkey to prepare for the big day. Try Jimenez Family Farm or Sage Hill Farm if you’re in Santa Barbara County.

Shop at the local farmers market for all sorts of ingredients—not just fruit and vegetables, but local cheeses, nuts and fresh flowers or decorative squashes for the table.

Whether you are cooking everything yourself or joining someone else’s Thanksgiving table, there are lots of options for side dishes that you can prepare with local ingredients. Here are three side dishes that are easy to make ahead of time:

CeleryAppleSaladSalad:

Our favorite variation on a Waldorf Salad, this Celery, Apple and Walnut Salad is simple and refreshing. Instead of mayonnaise, it has a tangy vinaigrette.

 

Stuffing:

What is Thanksgiving without stuffing? Here’s an endlessly adaptable recipe for Stuffing that is ideal for using the local ingredients you find at the market. It can easily be made vegan by leaving out the sausage and using olive oil and vegetable broth.

 

Sweet Potatoes:

Whip up these classic Thanksgiving Sweet Potatoes; if you’re feeling extra ambitious, make homemade marshmallows to top them!

And, look for recipes using local squash, apples, pomegranates and persimmons for dessert.

 

Not doing any cooking this year?

Pick up a bottle of local wine to sip with the dinner. A dry Rosé pairs well with appetizers and Pinot Noir is compatible with turkey, stuffing and all the trimmings. Sit back, relax and drink local.


Whether you’re already testing out these tasty recipes or waiting until November to get your turkey fix, share your thoughts and pictures. Tag #EatLocalChallenge2017.

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