Our feast featured a free-range turkey from Providence Ridge Farm.
A big thanks to my husband & sons for helping with our wonderful garden all spring, summer, and fall. Thanks for helping to till, plant, weed, harvest, wash, and preserve all the vegetables! (Or, at least thanks for behaving yourselves as well as little boys can while your parents worked! :-)
Last night, we enjoyed fresh lettuce, carrots, radishes, kohlrabi, potatoes, onions, winter squash, and greens. We ate our frozen green beans, pumpkin for the pie, and our canned pickles & grape juice.
We cooked frozen corn that we bought this summer from a local farmer. The bread for the stuffing was made from wheat grown on a nearby farm. It was moistened with farm eggs and turkey stock from the turkey "extras", I won't gross you out, but you know.... the stuff included inside your Thanksgiving turkey. :-)
The pumpkin pie used our own pumpkins, milk from a nearby farm (thanks to the Hunziker family for allowing access to your wonderful organic milk!), eggs from Chestnut Cliff farm chickens on the edge of town, and the crust featured local wheat flour and lard from Harbach's Meats.
And, last but not least, the Pumpkin Beer brewed by my husband. He used our homegrown pumpkins. You are wonderful, and so is your beer! It's a work of drinkable art.
Our local newspaper ran a story about our local foods meal. Here is a link: