Happy Thanksgiving!

Happy Thanksgiving!

Image(s) courtesy VintageHolidayCrafts.com

Our Mostly Local Thanksgiving Meal

Our Thanksgiving Menu

Herb Roasted Pastured Turkey with Pan Gravy

Rustic Mashed Red Potatoes

Cornbread Crockpot Stuffing

Steamed Green & Yellow Beans

Sweet Potato Casserole topped with Pecans (and homemade whipped cream!)

Whole Wheat Buttermilk Buscuits

from local sources:

Pastured turkey & red potatoes - Cane Creek Farm, Efland, NC

Fresh rosemary - backyard container garden

Green & yeallow beans - Cloverfields Farm, Timberlake, NC & Cedar Rock Farm, Castalia, NC (frozen from summer)

Sweet potatoes - R & V Farm

Pecans - S & L Farm, Louisburg, NC

Cream - Maple View, Hillsborough, NC

Wheat berries for flour - The Grain Mill of Wake Forest, Wake Forest, NC

Thanksgiving Preparations - Cooking A Pastured Turkey

This year for Thanksgiving, I'll be cooking a local, pasture raised turkey for the first time!  I'm finding these cooking tips for pastured turkey to be extremely helpful in my final preparations for the big day. 

Quick Meals for Working Moms - Local Veggie Stir Fry

A veggie stir fry with local, organically grown items from the Midtown Farmers Market

Broccoli - Cedar Rock Farm

Yellow Beans - Rocky River Farm

Daikon Radish - Edible Earthscapes

Stir fry makes for a quick meal on busy evenings.  You can also adapt the recipe to what is currently in-season.  For my latest version, I've been using local broccoli, yellow beans and sliced daikon radish (a new favorite of mine).  Saute the veggies along with sliced organic onion in a pan with about a tablespoon or two of olive oil.  Once the daikon begins to sear, add some organic soy sauce and about a 1/4 cup of water.  Cover the pan and cook until veggies are desired tenderness (I like my broccoli to still have some crunch!).  Serve over organic brown rice.

Enjoy!

   

Halloween

This year Halloween fell on the weekend...

Me and geto boyz are trick-or-treating ;)



Hope everyone had a fun and safe Halloween!