Thanksgiving 2009, Local Style

Thanksgiving 2009 is a wrap, with leftovers to enjoy for a few more days.  All 12 family members got involved, with some helping with food prep, table prep or cleanup. It was truly a joint effort and lots of fun.

Here's a list of the locally obtained foods:

Tom Turkey came to us courtesy of Tom and the Widmers at Creekside Farm in Goshen.  He was alive and happy and tipped the scales at 19 pounds until he met with his demise on Monday.  We salute him and his contribution to our Thanksgiving celebration. 

We also enjoyed other local foods including gravy made from wine from St. Julian's winery in Paw Paw, Michigan and garlic from Green Meadow Farm in Middlebury. The dressing was made from saved bits of our homemade bread, oregano from our indoor herb garden, parsley from Creekside and local chestnuts and onions from the farmers market. The mashed potatoes were compliments of Grandpa's garden in LaGrange. There was corn we froze this summer from Sweet Corn Charlie's, raw carrots and cauliflower from the farmer's market, (the Bontragers and also Dale at White Yarrow Farm) pumpkin dip with pie pumpkins also purchased from the Bontragers at the farmer's market, chevre and camembert cheese from Charlie Bussard's goat milk. There was green bean casserole with beans I canned from Uncle Paul's garden in Goshen, and the honey in the cranberry sauce was from Creekside Farms in Goshen.

The local food abundance at our table was astonishing in its diversity, flaover and ability to nourish us and add to our enjoyment of a special day. Chuck read this blessing before our dinner, and all of us shared something we were thankful for.

"We receive this food in gratitude to all beings
Who have helped to bring it to our table,
And vow to respond in turn to those in need
With wisdom and compassion."

Thank you, local farmers and cooks, for our food!