Thankful for a local Thanksgiving

I am very thankful to be able to have a local Thanksgiving, with most of the ingredients coming from local, sustainable farmers that I patron at the Mountain View farmers' market. It was the first time that Wendy and I have ever cooked and hosted Thanksgiving dinner and it turned out great!

Dishes with ingredient list:

• Local, heritage turkey grown in Sunol by Jim Frei at Pampero Ranch
• Blue lake beans from Iacopi Farms
• Mashed potatoes with russet potatoes from Zuckerman's Farm
• Mushroom gravy with mushrooms from Far West Fungi
• Deviled eggs with pasture-raised eggs from Lucy at the Mountain View farmers' market
• Corn niblets from Trader Joe's (my wife couldn't pass them up)

Eating Local This (Short) Week

We don't always make time or plan ahead appropriately to shop at the farmers' market over the weekend to make meals that from 100% local, sustainable food. But when we do make that effort, I always appreciate it.

Meals that we made from local, sustainable ingredients purchased at the Mountain View farmers' market this short week:

Cream of tomato soup with end-of-the-season heirloom tomatoes from Happy Boy Farms, blue lake beans from Iacopi Farms, roasted delicata squash from Happy Boy Farms, salsa with roma tomatoes and onions from Swank Farms (not pictured)

Mushroom ravioli from Santa Cruz Pasta Factory (which sources ingredients locally when possible), with a variety of mushroom toppings from Far West Fungi, snap peas from Happy Boy Farms