An All-Columbus Thanksgiving

Local shopping tips for your Thanksgiving

By Jake Fernberg, Photography by Tricia Wheeler

We know this to be true: saving your search for Thanksgiving fixings—from the turkey to the greens—for the last minute is a risky proposition. A night-before-supermarket-scramble turns up less-than-top-tier Thanksgiving staples, especially the slim pickings of starches and vegetables left at the market. So we searched Columbus looking for healthful and local options that you can plan for and purchase now to bring to your family’s table.

Great River Organics (GRO)—a local, organic farming collective that graced our cover this past summer—offers their organically grown produce in a special Thanksgiving share. While a turkey is not included, buying a share of the CSA from GRO provides all of the produce needed to make a fantastic feast of side dishes—which we all know are the best part—for you and yours.

A tentative list of what's in the GRO share includes fingerling potatoes, sweet potatoes, Brussels sprouts, carrots, beets, watermelon radishes, rutabagas, spinach, a lettuce mix, and kohlrabi. GRO also hopes that they’ll have acorn squash to share with their community, and they will have gold rush apples for baking. Investing in community agriculture is not just a feel-good gesture come this time of year; it can provide all the fresh produce you need for a locally sourced thanksgiving. Click here to place your order for your share.

GRO conducts most of their business online, but you can pick up the share on Tuesday, November 24 from 5-7pm at the Bexley Community Market, the City Folks Farm Shop, and Columbus’s own North Market. There are various places in Columbus to find a locally raised turkey for Thanksgiving, as well. The North Market—specifically North Market Poultry & Game —has turkeys from Bowman and Landes (a farm outside of Dayton) in stock now and should have them until Thanksgiving. City Folks Farm Shop is taking orders for organic, pasture-raised turkeys, which are available for pickup before 6pm on Tuesday the 24. Those turkeys can be reserved by phone at 614-946-5553.

Weiland’s Market also features local Thanksgiving options. They, too, are offering turkeys from Bowman & Landes, which are raised free-range, antibiotic-free and vegetarian-fed. They range in size from 11 pounds to over 27, suitable options for a dinner big or small. The market is not just a place to pick up a turkey, though: prepared Thanksgiving-appropriate side dishes, as well as a variety of pies from Just Pies, Stevens Bakery & Orchard, and Judy’s Pies are all featured in advance of the holiday. And if pre-made side dishes aren’t your style, Weiland’s of course is fully stocked with fresh produce to make your own family favorites. 

Now that you’ve found all the fixings you need for your holiday, here are some recipes from our Editor-in-Chief and the founder of The Seasoned Farmhouse, Tricia Wheeler: 

Chipotle Sweet Potatoes

By Tricia Wheeler

This is a great sweet potato recipe for a savory take on the traditional Thanksgiving sweet potato! It is delicious and best made with our local Snowville whipping cream. 

 Serves 4

·       1 cup heavy whipping cream (Snowville is best!)

·       1 to 2 teaspoons chipotle sauce from canned chipotles

·       1 ½ pounds of sweet potatoes, peeled and cut into 1/16 thick slices

·       Kosher salt and pepper

1) Heat the oven to 375. Whisk together the cream and chipotle sauce in a bowl until smooth

2) Arrange a thin layer of the sweet potatoes in an 8 ½ inch by 4 ½ inch by 2 ¾ inch deep terrine or loaf pan. Season with a little salt and pepper and spoon over a little of the cram mixture, seasoning every other layer. Press firmly on the gratin to compact the layers.

3) Cover the terrine with aluminum foil and continue baking 35-40 minutes, or until most of the cream has been absorbed and the yams are tender and browned. Remove from the oven and let rest for 10 minutes.

4) Cut the gratin into 4 rectangular pieces and carefully transfer to serving plates, using a spatula and a fork. 

Thanksgiving Kale Salad with Warm Shallot Dressing

By Tricia Wheeler

For the Salad

·       1 bunch kale, sliced into ribbons

·       Fine sea salt

For the Warm Vinaigrette

•           ¼ cup extra virgin olive oil & 3 tablespoons White Wine Vinegar

•           Shallots, coarsely chopped

•           ¼ cup orange marmalade

•           Salt and freshly ground black pepper

•           Pomegranate seeds, and dried cranberries, and fresh sliced apples

1)    Place kale ribbons into a serving bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture, just a minute or two. Set aside.

2)    Heat a skillet over medium heat. Add olive oil, vinegar, marmalade, and shallots. Cook and stir until fragrant and shallots are softened, but not browned. Adjust the heat as necessary.

3)    Remove from heat; add salt and freshly ground black pepper to taste.

4)    Drizzle warm vinaigrette evenly over kale; toss to coat. Garnish with apple slices, dried cranberries, and pomegranate seeds.