One of the things that I love about going to the farmer's market and belonging to a CSA is the introduction of new foods. My father was born and raised in Montana - almost everything we ate when growing up was either beef or fish based and standard veggies: broccoli, beans, potatoes, iceberg lettuce, etc.
When I went to college I became a little more adventurous in my food choices: artichoke hearts, sundried tomatoes, feta cheese all became part of standard fair. However, I was still pretty naive about many of the foods available. So, before this summer, I had never seen a red beet, used kale, or cooked with parsnips. This week I received each of those items and have cooked with them.
So, I have some ideas for our Thanksgiving meal. All local.
(summer hill family farm in Lanesboro has organic + free-range. )
Stuff with local apples (http://www.appleridgeorchard.com/).
maple butter and thyme (all local) on and under skin.
- maple syrup from the Amish family at the farmer's market
- butter from Pastureland ( http://www.pastureland.coop/Butter.htm )
- thyme from my herb garden (now hanging and drying)
(potatoes, celeriac, rosemary, butter, milk, stock)
potatoes, celeriac, and rosemary from our CSA Rock Spring Farm ( http://www.rsfarm.com/)
milk from Kappers' Big Red Barn (http://www.the-land.com/story.php?storyid=2340)
kale, garlic (again from CSA)
olive oil and balsamic vinegar (on hand)
Apples, homemade bread, thyme, sausage (Shady Hills Farm)
flavored with maple syrup
Pumpkin pie + Apple pie
all from local ingredients. The crust will be made with home ground wheat.
I have yet to find cranberries - I do know that there are some grown within this radius. I have yet to find them. I am not going to go out of my way.
I may try to find a local wine. My MIL is bringing Apple Cider (local from Chicago area).
I may add or remove items. However, I think we have almost everything covered. With the exception of salt, olive oil, vinegar, wheat berries, and a few spices, we are 100% local!