Eating local for Thanksgiving

For various reasons, mostly including work obligations, Zach and I opted not to travel this Thanksgiving. Instead, we enjoyed a quiet holiday at our house with just each other, the dogs and half a season of Jericho (which actually included a Thankgsiving episode).

Our feast wasn’t as belly-busting as what we have both endured over the years at larger family gatherings, but it was awesome to be able to tailor our meal to our specific tastes. Because we both maintain an almost exclusively vegetarian diet, this, of course, meant no Butterball or even free-range, organic turkey.

Out of curiosity and convenience, we decided to try Tofurky. The little ball of tofu was small but rather tasty. And it was ready in a mere fraction of the time it takes to prepare a real turkey.

This is what a Tofurky breast looks like.

Zach prepared the “bird,” which came pre-stuffed, with a brine of his own mixing. I confess I wasn’t paying the best attention, but I know the brine involved honey and soy sauce. He cooked the Tofurky in a casserole dish, surrounded by onions, potatoes, sweet potatoes and carrots.

Because we took the Greater Kansas City Food Policy Coalition’s pledge to eat local for the holidays, I will point out that the sweet potatoes and carrots came from our own garden. I think he may have used a little of our own thyme and rosemary, as well. One of the things we are so grateful for this year is having space enough to grow some of our own food. As winter sets in, I am actually depressed that we won’t be doing as much in the garden for a few months.

For our Thanksgiving meal, we also incorporated local cheese — from Shatto Milk Company and another Missouri dairy that does not use rgbh — into our antipasto platter.

The blue fish dish is full of pungent and tangy homemade icicle radish relish.

Of course, all those yummy olives on the antipasto platter were not sourced locally. They came from the olive bar at Whole Foods. But with the apocalyptic theme of Jericho in mind, we got to wondering how we might satisfy our olive addiction in the event of a disruption to the world’s food supply chain. Fortunately, Garden Girl Patti Moreno says it’s possible to grow an olive tree in a container:

Homegrown olives in Missouri? That’s something I would be truly thankful for. We’re looking into it. I think an olive would get along fine with our potted lemon and fig trees. We just may need to get higher ceilings in a few years…

Did you eat anything local for Thanksgiving? Did you grow any part of your feast in your own garden?


About crystalwayward

I live with two formerly wayward dogs. I care deeply about the environment, and I think gardening is a revolutionary act.

Posted on November 27, 2011, in Awesome, Food, Gardening and tagged , , , , , . Bookmark the permalink. 5 Comments.

  1. That meal looks really good!

  2. I love Tofurkey! My sister still has one in her fridge; we got both the Tofurkey and a Celebration Roast but opted for the Celebration Roast with coconut sauce this year. Our Thanksgiving meal was almost vegan, but for the Swiss fondue!

    By the way, I totally agree with you about the revolutionary nature of gardening. And for me environmental consciousness goes hand-in-paw with animal rescue. Thanks for the great blog!

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