Localvore Thanksgiving - taking it old school

Above: Gardens at Fresh Pond, Cambridge. I pass these on my bike ride to work. I don't have a green thumb, so I depend on Farmers Markets, Harvest Coop and Trader Joes to get local, organic and fair trade items.

This Thanksgiving I am hosting my family, so I'm looking into some good Localvore recipes. Besides not having a green thumb, my culinary experience is quite limited so I'm looking for some simple recipes. Below are a few I found on the Sustainable Rutland blog - up in Rutland VT.

I'm all pumped up after visiting the farmer's market this morning. I must be hitting middle age.

LOCALVORE CRANBERRY SAUCE
1 cup Vermont Cranberry company cranberries
1/4 cup water
1/4 cup maple syrup
Cook carefully for about 5 minutes, stirring occasionally, until the cranberries "pop".
Cool to room temperature and serve.

LOCALVORE ROASTED VEGETABLES
Local Potatoes (cubed)
Local Parsnips (cut into chunks)
Local Garlic (whole cloves, or if too large, cut in half or thirds)
Local Onions (cubed)
Local Carrots (cut into chunks)
Local Butternut Squash (peeled and cubed)

Combine all vegetables in a roasting pan. Toss with melted local butter (or oil), and salt and pepper. Roast at 375 degrees until all vegetables are soft but not mushy (30-40 minutes, depending on size of pieces).

MASHED POTATOES
Use your favorite traditional mashed potato recipe using locally grown potatoes, local milk (or cream) and butter. Add locally grown roasted garlic, if desired.


SWEET POTATOES
Use your favorite sweet potato recipes using locally grown sweet potatoes and maple syrup instead of sugar.

BACON, APPLE AND FENNEL STUFFING
From Bon Appétit, November 2008

1 pound local bacon slices, coarsely chopped
10 cups local bread, cubed in 1” pieces
2 3/4 cups (or more) chicken broth, divided
1/4 cup local butter
4 cups finely chopped local onions
6 cups 1/2-inch pieces peeled cored sweet-tart local heirloom apples
2 cups finely chopped fresh local fennel bulbs
1 cup finely chopped celery or celeriac
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3 large local eggs, beaten to blend
2/3 cup chopped fresh local parsley, divided

Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.

Preheat oven to 425°F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes.

Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.

Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer.

Remove roasting pan with bacon from oven; reduce oven temperature to 375°F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.

Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and bacon apple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.

KALE WITH SAUTÉED APPLE AND ONION
From Gourmet, December 2000

1 tart local apple
2 tablespoons local butter
1 medium local onion, cut into 1/4-inch wedges
1/4 teaspoon curry powder
1 lb local kale, tough stems and ribs removed and leaves coarsely chopped
1/2 cup water

Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.

Heat butter in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.

Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about minutes.

Season with salt.

ENJOY! And as we all should do every day, let's count our blessings.