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We asked the guest experts on the "Local Thanksgiving" episode of Emeril Green to share some of their best tips to throw an ecologically responsible, delicious and altogether memorable Thanksgiving. Here's what they had to say...
Harriet Wegmeyer, Pumpkin Farmer
Wegmeyer Farms, Loudoun County, VA
- First, buy local foods when you can. Fresh local turkeys, vegetables, breads and more. By buying local, you are guaranteed freshness and you are supporting your local community. You know the farmer and the farm where your food comes from. In general, farmers enjoy talking about the food they produce and will gladly share with customers their growing methods.
- Don't cook too much. Thanksgiving is a time where we all reap the bounty of the harvest, but we shouldn't get carried away. Remember to cook just the right amount of food for your family and friends because nothing is worse than food gone to waste. Everyone will have some leftovers, just make sure you use them in the following days. Sometimes they are better the second time!
- Savor family traditions. Each family has Thanksgiving traditions; be sure to enjoy them. Whether it's hunting, watching football or baking that special pie, take time with your family and friends to enjoy and be thankful for the bounty of the harvest.
Mark Toigo, Orchard Owner
Toigo Orchards, Shippensburg, PA
- Use a shopping list.... keep it in the kitchen and "write it down" saves many trips to the store [gas]....and $$$.
Renee Brooks Catacalos, CSA ShareHolder
Clagett Farms, Upper Marlboro, MD
Editor and Publisher of Edible Chesapeake Magazine
- Celebrate YOUR local foods. Turkey, pumpkin and cranberries became traditional Thanksgiving foods because that's what was local to the Pilgrims at the first Thanksgiving. If those things are not local to you, seek out the best of the fall harvest in your area to grace your table without incurring significant food miles.
- Go for quality rather than quantity. Cook only what you can eat. Buying a 20-pound turkey for a 4-person family, especially if you know you don't like turkey leftovers, is wasteful of resources on a variety of levels. Buy a reasonably sized free-range turkey, or even a chicken, that will feed your family and leave you thankful rather than dreading what to do with the drumsticks.
Tommy Leggett, Oyster Farmer and Educator
Chesapeake Bay Foundation, Norfolk, VA
- Use sustainably produced oysters, such as those from an oyster farm, to make oyster dressing.
Get Thanksgiving recipes from Harriet, Mark, Renee and Tommy from the Emeril Green "Local Thanksgiving" Episode Guide.
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