Trying to continue to make the most of our resources, minimize waste, eat a SOLE food diet and encourage others to have Green Holidays, I've included a little sneak peak into our November festivities. This was my first year hosting Thanksgiving and cooking a turkey without my mom, but we tried our best and made sure we were making tribute to seasonal, local food as well as traditional family favorites!
Grandma Balaban's Holiday Spinach Balls (photo above)
- organic frozen cut spinach
- organic seasoned stuffing mix
- local free-pastured eggs (from Peace and Plenty Farm in NC)
- hormone-free parmesan cheese (from Trader Joe's)
- organic sea-salted butter (from Maine)
Mom's Olive Tapenade
- green olives & black olives
- toasted pecans
- organic omega-3 mayonnaise with flax seed oil
- water crackers
Betty Magill's Cranberry Salad
- fresh organic cranberries (photo above)
- organic grapes, celery, orange and tart apple
- crushed pineapple
- all-natural vegan gelatin
- organic fair-trade white sugar
- organic walnuts
- organic cream cheese
Old-school Mashed Potatoes
- organic local potatoes (from Weeping Radish Eco-Farm in NC)
- organic sea-salted butter
- organic milk
- organic celery, onion, apple, fresh sage
- organic seasoned stuffing mix
- fresh nitrate-free venison sausage (gifted to us from our Texan rancher family)
- homemade vegetable stock (photo above)
- organic dried cranberries
Brined Turkey with Cider Gravy
- organic, free-range, heritage turkey
- organic, sea-salted butter
- fresh organic sage & rosemary
- salt brine mix from Williams-Sonoma (photo above)
- unpasteurized, fresh, domestic apple cider
- organic, unbleached, unbromated flour
Drinks
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