For appetizers - local cheeses and pears
Turkey - from California, but more than 100 miles away. I'll try to find closer sources next year.
Vegetables - Baked Leeks, from a friend's backyard
Glazed Multi-colored Carrots, found at farmers market
Sauteed Brussels with Apples and Hazelnuts, all from farmers market except hazelnuts, which were already in my cabinet, in leu of those I would have used local walnuts
Green Beans tossed with Walnuts, Dried Cherries and Shallot Vinaigrette, all local ingredients (minus some spices), my favorite recipe! I'll include it at the end.
Homegrown Tomatoes, ripened indoors
In addition we had Pumpkin Puree, Turkey Gravy and Creme Fraiche from Three Stone Hearth, a really amazing local Community Supported Kitchen.
Desert - Persimmon Pecan Tart with Creme Fraiche sprinkled with Candied Buddha Hand Citrus, all local or home grown ingredients, except the pecans, flour and sugar.
I am lucky to live where there are such bountiful farmers markets this time of year. I'm not sure what may be available to those in colder climates. While it's hard to have every ingredient be from within a 100 mile radius, it is fun to be aware of what can be had nearby, whether it is local meat, local nuts or even what can be stored from summer in your own root cellar. I'm planning on this being a new tradition to add to our holiday celebrations - a tradition that makes me thankful for the region I live in and what I can provide for my family and friends from my own garden. And I'm looking forward to cooking more local food for the upcoming holidays! What are your favorite local foods right now?
Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette from Bon Appetit:
1/2 cup extra-virgin olive oil
1/3 cup minced shallots
3 tablespoons plus 2 teaspoons red wine vinegar
2 tablespoons chopped fresh mint
1 1/2 teaspoons coarse salt
1 teaspoon sugar
1/2 teaspoon black pepper
1/3 cup dried tart cherries
1 1/2 pounds trimmed slender green beans
1/2 cup walnuts, toasted, chopped
Whisk first 6 ingredients and 1/2 teaspoon pepper in a small bowl. Mix in dried cherries; set aside. Vinaigrette can be made 1 day ahead. Bring to room temperature; rewhisk before using.
Fill a large bowl with water and ice; set aside. Cook green beans in a large pot of boiling salted water until crisp-tender, 3-4 minutes. Drain. Transfer to bowl with ice water; cool. Drain.
Toss green beans, walnuts, and vinaigrette in a large bowl. Serve at room temperature.