Written by Chris Jones—
Looking for a delicious and healthy way to enjoy Thanksgiving dinner this year? Why not support local growers and have a farm-to-table feast featuring meats and produce grown in Virginia. “It is important to eat locally grown foods for many reasons. Most importantly, eating local allows you to know where your food is coming from and how it is grown and prepared,” says Lenny Berl, co-owner of Virginia Gourmet. It’s easier to acquire than you might think and you and your guest will enjoy the freshness of foods cultivated in your own back yard.
Turkey
“Our customers prefer pasture-raised GMO-free turkeys for its richer flavor and texture. Cooking a pasture-raised turkey versus a conventional turkey requires patience. They tend to be more lean and require slow roasting. The results are a succulent bird whose skin is a deep golden color and meat that literally falls off the bone.” — Tess Schaffner, Off the Vine (Williamsburg, Va)
DISHES
- slow roasted turkey
- glazed turkey
Chicken
“As an alternative to turkey, the chicken 1/2 roasters sold at Virginia Gourmet are organic, free-range, hormone free, antibiotic free and raised on an English feed. We know the farmer who raises these chickens,” — Lenny Berl, Virginia Gourmet (Williamsburg, Va)
DISHES
- herb roasted chicken cardamom honey chicken
- chicken normandy
For Vegans & Vegetarians
“For vegans and vegetarians, another tasty alternative to turkey would be the No Bull Vegan-Gluten Free Veggie Burger. This lentil-based burger contains sun-dried tomato and spinach. It is already pre-cooked, so you simply heat and serve.” — Lenny Berl, Virginia Gourmet (Williamsburg, Va)
Sweet Potatoes
“Sweet potatoes are in abundance right now and are the perfect choice for Thanksgiving! Whipped with just a touch of seasoning—butter, maple syrup, perhaps some orange juice to taste—they are simply divine and more nutritious than white potatoes. Sweet potatoes are readily available and inexpensive!” — Amy Hicks, Amy’s Organic Garden (Charles City, Va)
DISHES
- oven roasted sweet potato wedges
- sweet potato pudding
- curried carrot, sweet potato and ginger soup
Cranberry Sauce Alternatives
“Many of our customers that are preparing in season holiday meals choose to feature apples, pears, cherry or peach chutney, relish or sauce as a substitute for cranberries.” — Tess Schaffner, Off the Vine (Williamsburg, Va)
DISHES
- apple stuffing
- pear and apple relish
- fresh fruit bruschetta
Leafy Greens
“Kale is in season. Dark, leafy greens like kale are chock full of antioxidants, phytonutrients and vitamins. Kale, collard greens and the like are simple to prepare and readily available at the local farmers’ markets—it’s always a good idea to ask the farmer who grew your greens for tips on preparing them!” — Amy Hicks, Amy’s Organic Garden (Charles City, Va)
DISHES
- sauteed kale
- enlightened collard greens
- roasted red peppers stuffed with kale and rice
Flavor Enhancers
“Thanksgiving dishes can be spiced up using our line of Mrs. Bryant’s spice blends and rubs. These spices are blended and packaged here in Williamsburg.” — Lenny Berl, Virginia Gourmet (Williamsburg, Va)
DISHES
Mashed Potatoes
- Williamsburg Blend: a blend of shallots, leeks and scallions
Sweet Potatoes
- Germany Spice Blend: a blend of cinnamon, ginger, nutmeg, cloves, all spice and white pepper
Stuffing
- France Spice Blend: a blend of thyme, basil, fennel, savory, rosemary, tarragon and lavender
Turkey
- Italy & Olive Oil BlendL a blend of basil, pine nuts, onion, garlic,parsley, black pepper and salt
Where to Buy
If you don’t have time to hit the farmers’ markets, have them come to you. Melvin Atkinson of Costal Farms is one such produce broker. His company takes orders on their website and assigns customers designated drop-off spots in their local area once a week. “We connect the farmer to the general public. Log in to our website and sign up for a one week trial to see the 60 different farms that we support in the Hampton Roads area,” says Atkinson. “You order your products and on Thursdays we bring them to a local drop off site. We have 22 distribution points.” When considering your meal plan, Atkinson says, “things do change on a weekly basis depending on the supply. You’ll have to get used to weather patterns and what grows locally in Virginia.”