The Berkshires Blog

Thanksgiving: Go Local!

It’s a long dry spell between the foodie-oriented holidays of Labor Day (an entire
foodie weekend, really) and Thanksgiving. Since most people have to begin
making Thanksgiving travel plans early, it’s not too soon to begin contemplating
who is cooking what on the holiday menu. For inspiration, then, we present some
Thanksgiving recipes from Berkshire chefs and restaurateurs to complement your
own family traditions.

First, a note: while making your shopping list for the Thanksgiving menu,
remember that you can get many of your ingredients at the Berkshire Grown
Holiday Farmers’ Markets (Saturday, November 22 at Monument Valley Middle
School in Great Barrington; Sunday November 23 at Williams College Towne
Field House in Williamstown; details here). You can always find updated
farmers’ market details at Map-o-licious on the Berkshire Grown website!

It always seems appropriate to include foods that were around at the time of
the legendary first Thanksgiving, so starting with a Butternut Squash Soup is a
perfect beginning. Winter squash is one of the local food crops you can always
count on in the Berkshires, from September straight through into the dead of
winter. Castle Street Café chef/owner Michael Ballon shares a classic recipe he’s
adapted from Bon Appetit. Click here for recipe.

He’s also got a nice Apple Walnut Stuffing recipe, letting apples – perhaps ones
you’ve picked yourself at an orchard in the Berkshires? – play the all-important
role of keeping the stuffing moist. Click here for recipe.

Mashed potatoes or candied yams? How about a new twist on the potato
side using Tobasi, a locally-made soft cheese from Cricket Creek Farm in
Williamstown? Their Potato Tobasi Gratin recipe was a highlight of last year’s
winter issue of Edible Berkshires, chock full of great ideas for using local
ingredients in cold-weather comfort foods (you can have some fun and work up
an appetite browsing their recipe archive here). The folks at Cricket Creek have
posted their Tobasi gratin recipe here. We’ve found that farmers often have some
of the best recipes around. It can’t hurt having an all-access pass to the freshest
ingredients!

Finally, regarding dessert. Let’s face it: some things about Thanksgiving just
can’t be left out. With that we give you a classic apple pie recipe courtesy of The
Red Lion Inn; find it here at the Edible Berkshires archive.

And about that October foodie holiday drought, maybe some enterprising chefs
can start a new Columbus Day holiday tradition. How about it, chefs?

Article provided by Berkshire Grown.

Berkshire-Grown