Thanksgiving for us this year will be a small gathering here in town of my grandparents (91 and 89), my dad and his wife, and Dave and I. In an effort to keep my 89 year-old grandma out of the kitchen, I've been cooking, baking, and mixing up my share of the feast. Here's what we're contributing:
Whole Wheat and White Yogurt Rolls - The whole wheat rolls have local wheat and local honey. The yogurt rolls (Dave's absolute favorite) just has local honey. Both batches were made from scratch.
Sweet Potato Pie - With all those sweet potatoes hanging out in the hall closet, there was no question about this year's dessert. The sweet potatoes came from my very own back yard. The crust and pie are both from scratch, and those are local pecans I'm using for decoration.
Salad and Dressings - I'll put the salad together tomorrow with leaf lettuce and radishes from our backyard; carrots, onions, and dried cranberries from the farmers' market; pecans from the local orchard; as well as mushrooms from Madisonville (about 40 miles away). The dressings I was able to put together today. One is a basic vinaigrette - 1 c. olive oil, 1/4 c. balsamic vinegar, and 1 tbs dijon mustard (olive oil from the farmers' market), the second a pesto vinaigrette (made with basil from the backyard and olive oil from the farmers' market).
My dad will provide the rest of the feast and knowing my family, a feast it will be! I'll be sure to take lots of photos. What local foods are you including in your feast?
Oh, and Happy Turkey Day!