turkey

It’s not too soon to start planning your Thanksgiving Day dinner at the North Park Thursday Farmers’ Market. Da-Le Ranch is taking pre-orders for naturally raised turkeys from their Lake Elsinore property; they range from about 12-22 pounds. Talk to the Not So Fast food truck about turkey orders as well. 

Find sweet potatoes and yams at Proios Family Farm, pie pumpkins at JR Organics, green beans at Kawano Farms, bread for stuffing at Belen Bakery, plus onion, celery and fresh herbs at Suzie’s Farm. Pick up some kale from African Sisters and put this crispy kale salad on your Thanksgiving appetizer menu. 

Don’t forget dessert; pick up Granny Smith apples from Smit Orchards and pomegranates from Paradise Valley Ranch for this apple-pomegranate pie that’s sure to become a holiday tradition. We sure are thankful for our great local farmers!

BACK IN BALANCE
We're guessing you spent Thanksgiving taking time to acknowledge gratitude for family and friends, the relative comfort and safety we live in, and our many other blessings. Just looking around the North Park Farmers' Market makes us thankful for harvest abundance.

So often though, the holiday seems tied to gluttony. If you overate last week, you're not alone. But it's simple to tip the scales back by lightening up this week. Take a quick trip to the farmers' market on Thursday to get some fresh air, enjoy the live music and shop for the ingredients to get your eating back on track.

Pick up a jug of Green Fix and sip a fresh green smoothie for breakfast. Use any last turkey leftovers to make a Cobb Salad for lunch, with hard-boiled farm fresh eggs and avocado from Paradise Valley Ranch on a bed of leafy greens and tomatoes from JR Organics with a light creamy dressing made with Springhill Farms' Quark. Grill a lean piece of chicken from Da Le Ranch for dinner, with some steamed baby squash from Valdivia Family Farm and new cauliflower from Suzie's Farm. Enjoy a baked apple from R&L Farms for dessert. See? All back in balance.

LIGHTEN UP!
We all know that Thanksgiving is about taking time to acknowledge gratitude for family and friends, the relative comfort and safety we live in, and our many other blessings. Just looking around the Little Italy Mercato makes us thankful for harvest abundance.

So why does the holiday so often seem tied to gluttony? If you've overeaten this week, you're not alone. But it's simple to tip the scales back by lightening up for the next few days. Visiting relatives are probably tired of hanging around your house by now, not that that's bothering you. So a trip to the farmers' market on Saturday will be a great way to get some fresh air, enjoy the live music and the charms of Little Italy, and shop for the ingredients to get your eating back on track.

Pick up a jug of Green Fix and sip a fresh green smoothie for breakfast. Use those turkey leftovers to make a Cobb Salad for lunch, with hard-boiled farm fresh eggs and avocado from Paradise Valley Ranch on a bed of leafy greens and tomatoes from JR Organics and a light and creamy dressing made with Springhill farms quark. Grill a piece of Poppa's Fresh Fish for dinner, with some steamed baby potatoes from Sage Mountain Farm and new cauliflower from Suzie's Farm or broccoli from Suncoast Farms. See? All back in balance.

THE SECRETS ARE IN THE SIDES

Thanksgiving is almost upon us; this Thursday’s North Park Farmers Market is exactly a week before the holiday.  Before we hit the patch of black ice that is Black Friday, latke parties, and tree trimming, sending us skidding into the December Holidays, focus on this celebratory meal. While your farm-fresh Da-Le Ranch turkey may take the lead, this meal’s side dishes take more than a supporting role. Make it yours by serving up some signature sides that are not in your momma’s arsenal.

Savory bread pudding is sure to be a show-stopper and once you have the core bread and pudding, the world is your oyster. Whisk together 6 Paradise Valley Ranch eggs, 2 cups milk, salt and pepper. Throw in a pound of soft Belen bread, cubed, and a half pound of grated gruyere from Taste Cheese; that’s is your blank canvas.  Sauté 1 to 2 pounds of peeled squash from your favorite farmer and a chopped onion, sprinkle with sage from Suzie’s Farm, let cool, toss with the bread mixture and bake at 350 for 55 minutes. Or try it with 2 pounds of sautéed mushrooms from Rodney Kawano Farms mixed with garlic, parsley, and thyme. Try oven roasted tomatoes and garlic or sautéed kale and mushrooms; there’s no end to savory combinations.

Want to lighten up the mashed potatoes? Add some Valdavia farms turnips peeled and boiled for about 10 minutes more than your potatoes.  Drain them, add some Springhill Dairy European butter and mash out any frustrations of your day.

Round out the meal with an antioxidant rich carrot and orange roast. Cut up 2 pounds of JR Organics trimmed carrots and cut an unpeeled orange from John Gilruth or Paradise Valley Ranch into 8 pieces.  Toss it all in 2 tablespoons of Bari olive oil and 2 tablespoons of Meljess Wildflower Honey, some salt and pepper, and roast in a 375 degree oven for 35 minutes.  Serve with a sprinkle of Suzie’s Farm chopped dill. 

First time cooking? Don’t agonize over taking over the Thanksgiving meal reins from someone who’s been doing this meal by rote, just live by this mantra: “The secret is in the sides” and serve to impress!