Our Thanksgiving Challenge: (And It's Not Piecrust)

Last week Elmwood Stock Farmer Mac Stone issued this Thanksgiving Challenge: How can you make this week's big meal as organic, local, farmer-supportive, seasonal, nutrient-rich and communal as possible? Those weren't quite his words, but those are some of the ways to gain points in the challenge. At the same time, our Thanksgiving hosts issued their own challenge: how can we make as much of our shared meal as possible from nearby, decreasing the environmental costs of transportation?

Bluegrass Maple Syrup from Woodford County, one of many Kentucky-grown foods on our Thanksgiving table.

Bluegrass Maple Syrup from Woodford County, one of many Kentucky-grown foods on our Thanksgiving table.

It's easy to rise to the challenge for parts of the meal.

The crucial ingredients we cannot source from nearby have surprised us, too. Some could be produced in Kentucky and are not: salt, cooking oils and vinegar in particular.

Some ingredients must come from far away. We welcome that bringing of the world to our Kentucky table, in a tradition that has timeless origins, as one of our members noted. Flavors and spices are exotic and traded across great distances. Vietnamese cinnamon on the butternut squash from 150 steps away: abundance, and cause for gratitude.

Sponsors included in this post: Elmwood Stock Farm, Good Foods Coop. Thank you.

 

 

Rona Roberts2 Comments