The end of a quiet holiday weekend. Watching the Packers. After spending time cleaning up the cars for winter. Certainly not an exciting or sexy way to spend Thanksgiving.
I did do a turkey, but only a half one. Thanks to Triadelphia LakeView Farm and Jenny’s Market.
Not a particularly small turkey, at 10.9 pounds for the half. This was fairly easy to do. Dry brine overnight with salt, orange zest, sugar and lemon juice.
Roasted first at 400° for 20 minutes, then finished at 325° for two more hours.
We had the wing and part of the breast for dinner. I then made soup from the drumstick and the bones to have Friday night. Turkey noodle soup. Yesterday I made the breast meat with a covering of buttered cheesecloth to give us another meal.
Today we were turkeyed out so I made a rump roast. Slow cooked in the oven with veggies.
This was a small business Thanksgiving meal. Local vendors.
Time to start working on our small business Christmas. Poinsettias from Greenway Farms. Greenery from Triadelphia LakeView.
We can get through this year by continuing to be careful, and by supporting our small local farms and businesses. We are thankful for them being here for us.
AnnieRie Unplugged 
My turkey came from HoneyBaked order, courtesy of a ‘gift card’ passed on to me from one who got it for Christmas 2019 and figured, they weren’t going to use it – everything else was hand made, including ingredients from local farmers – chicken herder’s and on some fronts! Herb Gardener’s – 🙂 Sigh – We finished up our ‘left overs’ yesterday and I’m ‘back to cooking’ – LOL – that said, I must confess to long ago purchases of dehydrated veggies from a place in Idaho – nearly 12 hours drive from me, IF I break it in two and take a detour to see family along the way – so…while we didn’t have a ‘totally local’ dinner, technically – proud to say all but one thing came from small family farms/bizs – – except for the thyme – still using up the bulk buy I did in ….2017? from the freezer storage – – – LOL
So much of my food comes from our Amish co-op and from the local farm for meat and eggs that I don’t really think about it that much.
I made a sweet potato, kohlrabi, apple casserole with my CSA veggies. Cranberry sauce from the CSA cranberries, local apple cider and honey.
A pumpkin roll did come from Wegmans but they are a family owned grocery store, albeit a very, very large company. The other dish, a kale, onion and bacon casserole, again came from the CSA.
If it wasn’t for our CSA I wouldn’t be so lucky with having good fresh foods available without having to go to stores.
I don’t have a CSA locally that I can afford and close by, but we often get by buying direct/locally on a variety of fronts and ordering in for ‘pantry supplies’ when need be – that said, a few years back, when my zuchinni got leveled by late in season hail storm, imagine my surprise that EVERYONE got hit! And after a lifetime of folks ‘sneaking overflowing zuchinni into folks mailboxes/unlocked vehicles’ when the bounty of the harvest tested the most ardent homesteaders soul – there was NOT a shred of zuchinni to be had for winter quickbreads – – LOL – sigh – so, I went back to ‘planting more’ or showing up to do ‘weeding/watering duties’ for those who have a big patch – just as a back up – LOL