Well, after all the hype of the local Thanksgiving meal, Curt and I were invited to a friend’s house for dinner, and it seemed like too fun to pass up since our meal this year was going to be just the two of us. I knew when we accepted the invitation that the meal wouldn’t be local…or even homemade. (It was takeout from a well-known chain. Not what I would aspire to, but…)
So, I didn’t achieve my goal of eating a local meal, but I did make a Local Thanksgiving Dish to take as my contribution.
I chose something I make called potatoes dauphinois–I have no idea why it’s called that, because it’s really just like scalloped potatoes or potatoes au gratin with fewer ingredients. A small number of ingredients is very important when making a local dish! Plus it’s very easy and fast to make.
I made the potatoes from the following local ingredients:
- organic red potatoes from the farmers market (instead of baking potatoes called for in the recipe)
- organic garlic from the farmers market(not called for but I had it so what the heck)
- organic shallots from the farmers market (ditto)
- organic milk from a New England dairy cooperative
- butter from a Maine farm
- and of course, cheddar cheese from a small Vermont dairy (The recipe called for Gruyere. Not exactly local, but there’s lots of cheddar around here.)
The not-local ingredients were salt, pepper, and nutmeg.
It was delicious! Not that I’m biased, of course.
To atone for only making one dish, I made a local breakfast the next morning. It was an scrambled egg concotion that I made up, including:
- Eggs from a RI farm (I could ride my bike there in a pinch) that raises free-roaming chickens and doesn’t feed them hormones, chemicals, etc.
- Organic spinach, red onions, and garlic from the local farmers market
The non-local ingredients were the oil, salt, and pepper.
I hope everyone had a wonderful holiday and was able to enjoy at least one local dish on Thanksgiving, or even for another meal over the holiday.