top ten reasons...

Imagine: this Thanksgiving if every Canadian ate a dinner of locally grown food we would reduce our collective greenhouse gas emissions by approximately 70 million kilograms. A compact car would have to drive around the earth over 11,000 times to emit an equivalent amount!

Still not convinced? Here are the top 10 reasons to eat local food this Thanksgiving:

1. Local Wild Salmon.
2. The cheeses from Saltspring Island and Little Qualicum Cheeses are so delicious.
3. The last of this year’s corn.
4. Pumpkin Pie with whipping cream.
5. Heritage tomatoes!
6. Purple potatoes!
7. Wine from Domaine de Chaberton.
8. Local hazelnuts (mmm... hazelnuts)
9. You’ll emit 2 kilograms fewer greenhouse gases.
10. Celebrating the local harvest is why we have Thanksgiving in the first place!

Happy Thanksgiving!

Where to Shop

Don't miss the last Farmer's Markets!

The hands-down best place to shop for all your Thanksgiving dinner needs is the Farmer's Market. Saturday, October 7th is the last day for farmer's markets in East Vancouver (from 9am - 2pm by Trout Lake Community Centre) and the West End (9am - 2pm on Comox by Nelson park). See Your Local Farmer's Market Society for a listing of vendors. The UBC farm also has it's last Farmer's Market of the season from 9am - 1pm on Saturday. And, in case you haven't found out the hard way this summer, get there early or you might be out of luck!

Some other great places to find all your local food needs include Granville Island Public Market and the new Edible British Columbia store. I like the Fisherman's Wharf (west of the market, along the seawall) for Salmon. Other spots include Capers Community Markets on West 4th, Robson and Cambie, Choices Markets in Yaletown, Kits, Cambie and Kerrisdale, the East End Food Co-op and Drive Organics across the street on Commercial Drive, Sprouts at UBC. Many of the ubiquitous produce stands are carrying local produce these days.

...what am I forgetting??!! Please add your ideas!

Appetizers

Appetizer Ideas

Cheese & Pesto Stuffed Mushroom Caps

These are really simple and turn out delicious.

Ingredients
1.5 lbs white button or cremini mushrooms
200 g cheese (a goat cheese or strong cheese works or if you can find a local cream cheese...)
1/4 cup pesto*

Directions
Clean mushrooms and carefully remove stems. Place on a baking tray and stuff each with about a 1/4 teaspoon of cheese. On top of each a dab of pesto. Bake for about 10 minutes at 300 degrees F or until cheese is melty and mushrooms cooked. Apparently these can also be microwaved with good results.

*100-Mile Pesto
by the 100-Mile Community Kitchen

4 cups washed basil leaves
1/2 cup hazelnut oil
4 cloves garlic
1/2 cup grated hard cheese (Moonstruck cheeses from Salt Spring Island has a good one)
1 teaspoon salt
1/2 cup hazelnuts

Blend basil and hazelnut oil in food processor. Add the rest of ingredients and blend again.

Local Cheese and Apple Platter
Moonstruck, Salt Spring Island Cheese Company and Little Qualicum Cheeses all make wonderful cheeses. Serve with sliced apples.

Other appetizer ideas? Please add them on!

Soups & Salads

Soup & Salad Ideas

West Coast Salmon Chowder
by Birgitta Hellman

"This is the very first fish soup recipe I ever wrote and it is still my favourite. It is one of those recipes that keeps getting passed on and on."

Serves 4

Ingredients
1 lb. wild salmon
1 Tbsp. butter
2 Tbsp. crushed garlic
1 medium red onion, diced
3 stalks celery, chopped
6 tomatoes, diced (1-1/2 cups)
3 Yukon Gold potatoes, chopped
1 large red and 1 orange bell pepper, chopped
1 Tbsp. fresh basil, chopped
1/2 bunch cilantro, finely chopped
4 Tbsp. Bragg's seasoning (Not local, but important to the flavour. Can be deleted for 100% local)

Directions
In a large soup pot, over medium heat sauté onion and garlic in butter for 2 minutes. Add rest of vegetables and cilantro. Sauté for 5 minutes. Add tomatoes and enough water to cover. Cover and bring to a boil then reduce to simmer for 10 minutes. Add Bragg's seasoning. Cut salmon into large chunks, removing skin and bones. Add fish and simmer for 15 minutes. Add basil the last 5 minutes. Season with salt pepper and hot sauce.

Main Course

Main Course Ideas

Local Wild Salmon

Personally I think local salmon is a perfect main dish for a West Coast Thanksgiving. I have no special recipe for this aside from throwing the salmon on a baking sheet and cooking it until it's done! I am hoping someone out there has a recipe that sounds a bit more elegant... if so please post it!

Other main dish ideas? Please post them!

Side Dishes

Side Dish Ideas

Apple Filled Acorn Squash with Honey Glace
by Birgitta Hellman

This dish is elegant and simple to make. It works as a vegetarian main course or as a side dish with poulty or fish. Be sure to overfill the acorn rings as the filling shrinks when cooked. Serves 4 to 8 people.

Preheat oven to 350 degrees F (180 degrees C)

Filling
1 medium yellow onion, diced
1 medium parsnip, peeled and cut into small cubes
1 small rutabega, peeled and cut into small cubes
2 Apples, cored and cut into small cubes
4 Tbsp. butter, melted.
2 tsp. fresh rosemary, finely chopped
salt and pepper to taste.

In a large bowl mix all vegetables and apples. Add melted butter and (save a bit for brushing on the squash). Season with rosemary, salt and pepper. Toss well and set aside.

Squash Rings
2-3 large acorn squash (unpeeled)

Seed and cut into 1-inch thick (2.5 cm). Save ends for roasting or soup!

Glaze
2 Tbsp. Honey
2 Tbsp. freshly squeezed lemon juice (Birgitta suggests this is important for the flavour but can be deleted for 100% local)

Garnish
1/2 cup chopped walnuts

Directions
Arrange squash rings on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle salt and pepper. Scoop filling into centre of rings (overfill). Bake for 30 minutes. Remove from oven and drizzle with glaze. Bake another 15 minutes or until squash is done. Set aside to cool for 10 minutes. Transfer onto plates using a spatula and garnish with hazelnuts.

Dessert

Dessert Ideas

100-Mile Pumpkin Pie
by Kelly Kuryk, based on the Moosewood Cookbook recipe

This pumpkin pie recipe embraces the "eat locally, season globally!" philosophy. The hazelnut crust goes beautifully with the pumpkin filling. Serve with whipping cream plain or sweetened with honey. To make this 100% local dish use all local ingredients and delete the spices.

Preheat oven to 375 degrees F

Ingredients & Directions

Filling
2 cups pumpkin puree*
1/2 cup honey
2 eggs, beaten
1 cup cream
1/2 teaspoon allspice
2 teaspoons cinnamon
3/4 teaspoon salt
1 teaspoon powdered ginger
Mix all ingredients in a bowl.

Crust
3/4 cup ground hazelnuts
1/4 cup melted butter

Mix and press into the bottom of a 9" pie plate. Pour the filling over top of the crust. Bake at 375 degrees F for 10 minutes. Lower temperature to 350 and continue baking for 40 minutes or until the filling is solid. Serve warm or cold!

*Pumpkin Puree
pumpkin puree can be easily made by removing the seeds** from a pumpkin (I Iike to use the sugar pie pumpkins - not too big and a nicer flavour) cut it into large chunks and steam for about 20 minutes. When the pumpkin is easily pricked with a fork it is ready. Remove the skin and mash or puree until smooth.

**Roasted Pumpkin Seeds
Roasted pumpkin seeds make a terrific high energy snack. To roast: wash off strings and blot seeds dry. Toss with a small amount of vegetable oil, spread in a single layer on a shallow baking sheet and bake at 250°F for 10 minutes to 15 minutes, stirring occasionally. Salt, if desired, cool and store.

Wine & Beverages

Wine & Beverages

Wine
Domaine de Chaberton has some nice wines. Their winery is located in Langley - does anyone know where to buy it in Vancouver?

Juice
Bremner's does nice blueberry and cranberry juices. Their juices are available from natural food stores - I found mine at Capers. Apparently they sell berry wines as well from their site in Delta.