For the last several years, our family has enjoyed the extra fun of sourcing as much of our Thanksgiving dinner as we can within 100 miles. Most everything but cranberries features a local product. We start with Lynnhaven oysters on the grill and Blue Ridge vodka, and sit down together to eat local turkey, Edward's ham, kale from our garden, Martin's apples baked with Haymans, and a big dish of roasted root vegetables (butternut squash, carrots and parsnips). I made pumpkin butter and apple chutney in October to serve with both sweet potato and butternut chive biscuits that I make from Wade's Mill flour (Raphine, VA). Our dressing begins with Pungo Creek cornbread, to which I add local sausage, onions and garlic, tart apples, and herbs from the garden. Desserts inspired by local apples or pumpkins are easy.
One caveat: fresh, local turkeys cook in much less time. Plan to check yours early, 'cause it's easy to overcook!
One caveat: fresh, local turkeys cook in much less time. Plan to check yours early, 'cause it's easy to overcook!
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