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1. Buy local foods when you can. You are guaranteed freshness.
2. Don't cook too much. Nothing is worse than food gone to waste.
3. Savor family traditions. Each family has Take time with your family and friends.
4. Use a shopping list...keep it in the kitchen and "write it down."
5. Celebrate YOUR local foods. Seek out the best of the fall harvest in your area.
6. Go for quality rather than quantity. Buy a reasonably sized free-range turkey, or even a chicken.
Get more details on these tips and more.
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Thanksgiving...It's a time to give thanks and to celebrate the harvest of the season. This year we decided to celebrate with an "Eat Local" Thanksgiving. We picked local farmers and asked them to bring us what they're growing right now. We'll serve a Roast Heritage Turkey and Gravy from Day Spring Turkey Farm and Oyster dressing with oysters from the Chesapeake. A delicious pumpkin soup with pumpkins from Wegmeyer Farms, Southern Greens and Roasted Cauliflower from our friends at Clagett Farm, and for dessert, Roasted Pears from Toigo Orchards. And because these foods are local, you reduce the miles between your plate and the farm, reducing our carbon footprint.
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This episode features guest appearances by the following experts:
- Jessie Baker, Day Spring Farm Turkey Farm
- Renee Brooks Catacalos, Clagett Farm CSA Shareholder
- Harriet Wegmeyer, Wegmeyer Pumpkin Farm
- Tommy Leggett, Oysters/ Chesapeake Bay Foundation/ Oyster Farmer
- Mark Toigo, Toigo Orchards Get more Eco Friendly Thanksgiving Tips from Emeril's Experts.
Recipes featured on this episode:
Emeril's Wegmeyer Farms Pumpkin Soup
Emeril's Clagett Farms Southern Cooked Greens
Emeril's Clagett Farms Roasted Cauliflower With Parmesan Bread Crumbs
Emeril's Chesapeake Bay Baked Oyster Dressing
Emeril's Day Spring Farms Heritage Turkey With Mustard Herb Gravy
Emeril's Toigo Orchards Roasted Pears With Honey And Goat Cheese
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
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