Hold the cranberries: a lovacore Thanksgiving

My son and I recently discussed our plans for Thanksgiving, and more specifically, the holiday feast. I told him I wanted to put together a locavore menu this year, made up entirely of foods grown or produced within a 50-mile radius. He looked confused and asked why I would attempt such a thing. So, I explained to him the many benefits, both personal and global, of eating local.

“It’s better for the planet when food is not refrigerated and transported over long distances,” I said. “It is better for the local economy and supports small farmers and distributors right here in our own community. If you know the source of your food, you can make certain that crops are grown sustainably and animals are treated humanely. And, selfishly, fresh food just plain tastes better.”

He looked skeptical at this last point until I asked him to think about the tomatoes we bought at the grocery store in February — wrapped in cellophane, pale and tasteless. Then I reminded him of the tomatoes we picked from the garden in August — red, juicy and sweet.

The light was beginning to dawn that maybe his mother was onto something, but he still thought it sounded like a pain.

“Why take on the extra stress, Mom?” he said.

As a foodie, I think of it more like a fun challenge. It is kind of like an episode of “Chopped” — Can you make a meal using only the ingredients in your cupboard, or in this case, in your region? Luckily, our area has abundant resources, and it shouldn’t be too hard to put together a fairly traditional meal of local foods.

Let’s start with the wine — no problem there. Finger Lakes wineries are known for their whites and particularly, Rieslings, which happen to pair very well with turkey. I like the Reserve Riesling from Six Mile Creek or, for something different, the Traminette from Bet the Farm. You probably have a local favorite of your own, but if not, there is still time to do some tasting (I told you this would be a fun challenge).

Cider is another, and perhaps more authentic, option. South Hill Cider uses traditional techniques and heirloom fruits to make a variety of delicious ciders, including their Thanksgiving Trio box curated to complement your holiday meal.

For appetizers, I am giving up my family’s usual shrimp cocktail and marinated olives. It’s not much of a sacrifice when I can replace them with roasted mushroom caps from Blue Oyster Cultivation stuffed with goat cheese from Lively Run Dairy. I might also put together a charcuterie board with sausage from The Piggery.

Speaking of meat, there are several poultry farms nearby that offer fresh turkeys. Farm-raised turkeys are a little more expensive than their frozen store-bought counterparts, but other options like Cornish hens or ducks are also available. Or why not try something really wild and go for a bison roast from Glenwood Farms in Trumansburg? Of course, if you’re going for a plant-based meal, Susie’s Seitan is located right in Ithaca and offers a variety of meat substitutes.

As for sides, there are endless varieties of squash, root veggies and hardy greens for sale at the Ithaca Farmers Market. I’m opting for whipped butternut squash and maple-glazed brussels sprouts. Bread from Wide Awake or Ithaca Bakery will make tasty stuffing, especially when combined with sage, onions and apples from my own garden.

Certain elements of the meal will be harder to come by (think cinnamon for the pumpkin pie), but that is where creativity and flexibility come to play. Perhaps you opt for cinnamon from Unite Spice, a company in Ithaca that sells only ethically sourced and fairly traded seasonings. They also sell seasoning blends using salt from Syracuse Salt Company, a source much closer to home than the pink Himalayan variety currently in my grinder.

Can you use olive oil and balsamic vinegar from Italy if it is imported and bottled by locally owned and operated F. Olivers? What about coffee from Guatemala if it is roasted by Ithaca Coffee Company? Do cranberries that come from Massachusetts count if your friend from the Cape brings them with her?

Maybe you decide to forgo cranberries altogether (did anyone really eat them anyway?) and substitute homemade applesauce (sweetened with honey from White Dog Apiary, of course).

The point is that you make the rules. Have fun with it. You don’t have to be a locavore purist; just increase your awareness of where the food you eat comes from and how it got to your plate. Like dipping your toe into a plant-based diet by choosing meatless Mondays, every little bit helps. And who knows, you might just establish a new family tradition.

To help you get started, here are some upcoming markets with local vendors selling everything from soup to nuts:
– Ithaca Farmers Market — Saturdays and Sundays, 10 a.m. to 2 p.m.
– Press Bay Holiday Market — Nov. 23, 2 to 6 p.m.
– Trumansburg Harvest Market — Nov. 22, noon to 3 p.m.

For more detailed information about local sources for your Thanksgiving ingredients, visit Cornell Cooperative Extension of Tompkins County’s website, ccetompkins.org/agriculture/buy-local/local-thanksgiving.

Food for Thought is published in the third edition of each month. Submit story ideas to editorial@vizellamedia.com.