Farmer’s Market Sunday: Thanksgiving Edition

Today was the last Sunday before Thanksgiving, and we had a whole lot of stuff to buy for our mostly local Thanksgiving dinner we’re preparing for our families this Thursday!  It’s our first time ever hosting Thanksgiving, and we’re super excited to show our parents how we “live locally.”

So in addition to our normal Sunday shopping, we had a ton more stuff to buy this week, all of it from our farmer friends.  Here’s the shopping we did today!

From Barber Farm:

  • 1 bunch romaine lettuce
  • 1 bunch red lettuce
  • 1 stalk of brussels sprouts
  • 1 bunch of leeks
  • 1 pie pumpkin
  • 1 HUGE acorn squash
  • 2 small butternut squashes

From Battenkill Creamery:

  • 2 half-gallons reduced-fat milk
  • 1 quart cream
  • 1 quart EGGNOG!!!!!
  • 1 pint chocolate milk

From Maynard Farm:

  • 2 Gala apples
  • 1/2 gallon of apple cider

From Buhrmaster Farm:

  • 2 1/2 lbs sweet potatoes

From Sweet Tree Farm:

  • 1lb maple bacon
  • 1lb stew beef
  • 1 quart dark amber maple syrup

Holy cow! It was a ton of stuff!  And EGG NOG??? Are you freaking kidding me? That was not on our shopping list, but when we saw that Battenkill had some for the first time ever, we had to get some. We love their milk, their chocolate milk, their cream, their ice cream, their egg nog has got to be fantastic!

Oh, we also got these:

Our local Thanksgiving meal is shaping up to look like this:


23lb free range turkey, courtesy of Coopers Ark Farm

Homemade Cranberry Sauce, with local cranberries from the co-op

Apple Walnut Salad with Cranberry Vinaigrette

  • Apples courtesy of Maynard Farm
  • Walnuts from the backyard of our local deli owner
  • Local cranberries (MA) from the co-op
  • Romaine and red lettuce from Barber Farm
  • Non-local vegetable oil and balsamic vinegar

Winter Squash Soup

  • Bacon from Sweet Tree Farm
  • Leeks, acorn squash, butternut squash, Red Chieftain potatoes from Barber Farm
  • Parsley from our garden
  • Sage that we had to buy from the supermarket because we didn’t grow any this year
  • Cream from Battenkill Creamery

Sweet Potato Casserole

  • Sweet Potatoes from Buhrmaster Farm
  • Eggs from Coopers Ark Farm
  • Spices that are definitely NOT local
  • Pecans that are definitely NOT local
  • Butter made from my Battenkill Creamery cream
  • Either non-local brown sugar or local honey from Lloyd Spear

Buttery Sage Crescent Rolls

  • Local unbleached flour from the co-op
  • Eggs from Coopers Ark
  • My butter
  • Store-bought sage
  • Local Honey from Lloyd Spear

Mashed Potatoes

  • My butter
  • Battenkill cream
  • Barber Farm Red Chieftain Potatoes

Brussel Sprouts with Pancetta Bacon

  • Brussel Sprouts from Barber Farm
  • Bacon from Sweet Tree Farm
  • Fresh rosemary (also from the store)
  • Pine nuts (that we bought)

Balsamic-Honey Carrots

  • Carrots from our garden!
  • Honey from Lloyd Spear
  • Balsamic vinegar (not local)

100-mile Pumpkin Pie

  • Local flour from the Co-op
  • Eggs from Coopers Ark
  • Honey from Lloyd Spear
  • Local maple syrup
  • Pie pumpkin
  • Milk and cream from Battenkill

We also have local hard cider to drink!

My parents and inlaws will be bringing appetizers and more desserts (and MIL is making stuffing), so not everything will be local (not even everything we’re making), but I think it’s a great effort on our part!!


3 Responses

  1. I am extremely impressed with just how local your Thanksgiving dinner is going to be! Did you ever end up making the local apple pie? Oh and of course I expect a blog post about just how fantastic your Thanksgiving turned out next weekend 😉

  2. I hope all your baking went well today.

  3. That is amazing Chelle! I’m so impressed with how local your Thanksgiving will be and everything sounds delicious!!!!!

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