Being thankful for the local harvest
Happy Thanksgiving!
We would like to share with you the changes we made for our Thanksgiving dinner this year:
1. We went meatless
2. Crystal made my first ever pumpkin pie
3. We used as many garden to table & local organic farm to table ingredients as possible
Crystal and Luke are both are pretty conscious of our eating habits, both having tried vegetarianism. Though neither of us are vegetarians now, 90% of our meals are still veggie. We generally eat meat on special occasions such as Thanksgiving and Christmas, but for Net Zero we decided to do a meatless Thanksgiving with as much as possible local.
The Grocery List:
- From our Garden: leeks, brussel sprouts, kale, parsley, tomatoes, the pie pumpkin
- From our farmer’s market & the local organic farms: corn, bok choy, kohlrabi, bell peppers
- From the forest (10min bike ride away): mushrooms
- From the bulk store, with reusable cotton bags: orzo, cornmeal, flour and other baking ingredients
The Dinner Menu:
- Sauteed (not turkey or chicken,but…) Chicken of the Woods mushrooms on orzo with leeks, garlic, and parsley
- Roasted peppers
- Corn bread with home made salsa macha and home made yogurt
- Sauteed veggies: brussel sprouts, kale, bok choy
- Cherry Tomatoes & kohlrabi
- Pumpkin pie – it was Crystal’s first time making pumpkin pie and loved that our pumpkin was perfectly ripe for the day.
Note: we tried to get our chicken of the woods mushrooms from the Mush Hub at the farmer’s market, but unfortunately we got there too late, they were sold out, but our friends there gave us a hot tip where to find them. Disclaimer, do not forage / eat anything you are uncertain about. As our favourite forager, @blackforager says: “happy snacking, don’t die!”
We didn’t get time to make apple pie from these amazing apples we got from our neighbour, but we’re looking forward to that when the pumpkin pies are done.
Ps. Beach Boys go hand in hand with my garden – always!!!