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A Thanksgiving Feast: Recipes for an Unusual and Sustainable Dinner!
Posted By jmccharen On November 17, 2011 @ 11:24 am In Food & Drink | Comments Disabled
If there’s one thing we’re thankful for, it’s you, our dedicated readers. You’re curious about the world, and how to make it a better place. You’re dedicated to the planet you call home, and to finding new and fun ways to keep it (and yourself) healthy and happy.
One of the best ways to do this is through food, and as we approach the holiday season, we want to share a feast of recipes and tips with you! From how to cook a heritage-breed turkey or use wildcrafted herbs, hints on how to care for your own backyard flock, or ideas for preserving last season’s harvest, our books are full of ways to say thank you to the earth for all she provides.
Take a look at the recipes below and have yourself one of the most sustainable (and unusual) Thanksgiving dinner’s of all time.
And to help you spread the gratitude, all of these featured books are 25% off!  Got any organic farmers or gardeners on your gift list?
Thanks for being part of our community!Happy reading (and eating) from the folks at Chelsea Green. P.S. We’d like to give an extra special thank you to everyone who ‘liked’ our Facebook page  last week! It’s a great way to stay connected to the world of green and progressive news, so if you haven’t yet, click on over  and let us know how much you ‘like’ us!
Libation A Bitter Alchemy
Start off your sustainable turkey day dinner with a delightful and unique cocktail: Sazerac!For many years, Deirdre Heekin has been creating an unusual, revitalist wine archive of rare and traditional Italian varietals at Osteria Pane e Salute, the nationally celebrated restaurant and wine bar she shares with her chef husband, Caleb Barber. Self-taught in the world of Italian wines, she is known for her fine-tuned work with scent and taste and her ability to pair wines and food in unexpected yet terroir-driven ways. This drink is no exception.
“The key to a true Sazerac is in the provenance of the ingredients: the rye, the anise, and the bitters. While many substitutes are available, an authentic drink is made with Old Overholt rye whiskey distilled in Clermont, Kentucky; Herbsaint anise liqueur; and Peychaud’s bitters, the last two ingredients hailing from New Orleans. This recipe is adapted from the dry and spicy version prepared for us at Arnaud’s in the Crescent City.”Get the full recipe, and find out about Deirdre’s special connection to New Orleans, where the drink was born! 
Cooking Close to Home A Year of Seasonal Recipes
The Resilient Gardener Food Production and Self-Reliance in Uncertain Times
 Scientist/gardener Carol Deppe combines her passion for gardening with newly emerging scientific information from many fields – resilience science, climatology, climate change, ecology, anthropology, paleontology, sustainable agriculture, nutrition, health, and medicine. In the last half of The Resilient Gardener, Deppe extends and illustrates these principles with detailed information about growing and using five key crops: potatoes, corn, beans, squash, and eggs.Be sure to balance the richness of your Thanksgiving turkey, stuffing, and dessert with a fresh salad. If you follow Carol Deppe’s advice, you won’t even need dressing! Recipe: Why the Best Salads Don’t Need Dressing 
“The modern paradigm for a salad is a bowl of relatively bland vegetables to which we add the flavor via salad dressing…However, if we include substantial amounts of highly flavorful greens in a salad and dress it with a standard salad dressing, we end up with overwhelming flavor. Many people respond by sticking to salads based mostly upon lettuce. I opt for biodiversity in the salad bowl, the diet, and the garden. What I eliminate is the salad dressing. I challenge the entire concept of salad dressing. Here’s my approach…”Take that, salad dressing! Read on to find out how tasty a “naked” salad can be! 
The Small-Scale Poultry Flock An All-Natural Approach to Raising Chickens and Other Fowl for Home and Market Growers
Renewing America’s Food Traditions Saving and Savoring the Continent’s Most Endangered Foods
Wild Flavors One Chef’s Transformative Year Cooking from Eva’s Farm
Curiosity sparked chef Didi Emmons’s initial venture down the Massachusetts coast to meet the celebrated farmer Eva Sommaripa, where she experienced a flavorful epiphany. She discovered a whole repertoire of wild flavors that transformed her connection to the food she creates — and, in the process, made a lifelong friend.
Wild Flavors is the fruit of that friendship. Alongside the unique seasonal offerings, Didi provides profiles and tips on forty-six uncommon plants, and shares Eva’s wisdom about staying connected and maintaining a sane and healthy lifestyle in an increasingly hectic world.Featured Excerpt and Recipes – Cod Potato Leek Gratin and Smashed Leeky Potatoes 
“Leeks are long, slim, and glamorous-the ultimate in the “layered” look (a term popularized by the movie Annie Hall). Cut straight through a leek and you can see the layers of white and green rings, like concentric growth rings of a baby sapling. Leeks are a pet vegetable of Eva’s. She quips, “I don’t mean to disrespect the onion, but leeks are far better. They are sweeter, milder, prettier.”
In Late Winter We Ate Pears A Year of Hunger and Love
More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin offer glimpses of a young, vibrant Italy: of rolling out pizza dough in an ancient hilltown at midnight while wild dogs bay in the abandoned streets; of the fogged car windows of an ancient lovers’ lane amid the olive groves outside Prato.
For a simple vegetable side dish to serve with your heritage turkey, try this recipe for sauteed radicchio, and daydream yourself right into the Italian countryside!Sauteed Radicchio
“A versatile dish, suitable as an antipasti or as a contorno alongside roasted chicken or sausages. Serves 4.“
Get the full recipe, one of the simplest ever!
Full Moon Feast Food and the Hunger for Connection
Thanks again, and don’t forget: all these featured books are on sale right now for 25% off! 
Article printed from Blog: http://www.chelseagreen.com/blogs
URL to article: http://www.chelseagreen.com/blogs/a-thanksgiving-feast-recipes-for-an-unusual-and-sustainable-dinner/
URLs in this post:
 all of these featured books are 25% off!: http://r20.rs6.net/tn.jsp?llr=m6fdj9n6&et=1108608945084&s=55395&e=001YurHKydg7M3gMDAuyKRkZ_-3gewtabcfjeyLyUD9ouJdbP-qzmfXDnFZXYuAcowxLMbWAaJNBITr6Sk6FxrU5vqXXtHu2DytqJArGNAHyjuhrwmFTyumNtgwW18DTucdsCuU5TtPjJIE9k-oBaZkp6EbsQjvK914QGC0vA6QpRRHec6ZtjnvWPb4KANObVYUMj4n_F08C95-CvuxouH8hPBlv9G-Gd-n
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 Recipe: Sazerac Cocktail: http://r20.rs6.net/tn.jsp?llr=m6fdj9n6&et=1108608945084&s=55395&e=001YurHKydg7M146tB2LOJPZuKpdvzlVwe95Wz3IGh0cPbrZU0qdrgBzTtbSfhYCdrsjUHSbHz0KYDpppizkRYs_XxTeW6h69MLwJwtzGhkJSJiDsHx_8S4TLfnSNFtRPMvrAKXbqfzhiU15boe_EjAxMXCq0w3ntROWDGD_Iq7hoW1ekbKe8kvOmuxaRBdajS5lU8IdLXsQ_o=
 Get the full recipe, and find out about Deirdre’s special connection to New Orleans, where the drink was born!: http://www.chelseagreen.com/blogs/sazerac-an-excerpt-from-libation-a-bitter-alchemy
 Image: http://r20.rs6.net/tn.jsp?llr=m6fdj9n6&et=1108608945084&s=55395&e=001YurHKydg7M2A5dytQK3fw24RPDMbAL_h-Ojk8zTvO8LE7J7ZqlHQZFQ5EI-BqQo-boc6iV7lmfQf9tOLkrF1QTVVrM0TwKeUHUl-YcVQ9uBJZE8Rtx_YeUjvBPhwPxhQwkDBN5DlnFMAwHDB8mxUyvJPuo2R1cVe9JsMZYSA7qh9QgEFfpByeVhcthauHHAy
 Simmered Mushroom Trio with Garlic Crostini: http://r20.rs6.net/tn.jsp?llr=m6fdj9n6&et=1108608945084&s=55395&e=001YurHKydg7M3qmyQ5lDa5I2X9uEFhMAjDdTgiOVngQxLmZTm1W1npuW_tRUgCi3WH2SBSC30Mn1GQV8uVu0OeL_gfqYj13T1s4nHNj-bOi7HxIrZoDMs3Sj2ZNMJSYPpDBBiJ89vMplyw57qIGRq0741E5GeulJK_8cqXH_6-HtvtNLvpcnfOF6gsnRDCUAjj1Awijl5_Ggc=
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 Recipe: Why the Best Salads Don’t Need Dressing: http://r20.rs6.net/tn.jsp?llr=m6fdj9n6&et=1108608945084&s=55395&e=001YurHKydg7M1Q9MumjzqyPJeixCq9bLsAfCprxSgln7Mide96Wxoeh2Jxwm-vgh1pXHs9SucI0eB8x9AqzeXZnp9Ne5CgM8CdnOg6l09hMyuOZRxX-TfgMJ1iismlZNV7w6S2Cw2KsYYJjHbxzKnN4drtwqGzZRhfmd-PgToUOQmRD3QxRrJH-P5Oh62qErnJLpPe_wnI5Ck-9zKhKEP1sA==
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 Broth is Beautiful – Ellen Ussery’s Recipe for Chicken Broth: http://r20.rs6.net/tn.jsp?llr=m6fdj9n6&et=1108608945084&s=55395&e=001YurHKydg7M1zpWyTZgJvzdTMtPkOC_ubpNeCNVE3nqJs1DkO_I9jGadcyu2TYpaMOsX1KATk_snIhJQIPi3w7OwE4-LPV6ReVwwh08iyw1WLnUOqaX5Vg0iVntBn1zIARQmpZEyvfld8tCNDsNoOvqBOf6Kh1NI72HXowvLPJTUxN6nyY8k_zrz7uwN_Ggeq5VUUxzKZliKjHO7Pr7vhCQ==
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 Roast Narragansett Turkey with Jerusalem Artichokes: http://r20.rs6.net/tn.jsp?llr=m6fdj9n6&et=1108608945084&s=55395&e=001YurHKydg7M28koW0JMr0CzOzKIdDMBQ8XRK5RUIaNyV85rrJmJDc-eWpMPBN69OpAydnP0q6_HwkAJHXtqyAFXX28f9Y7H4KZ_Nq-cO7ySnpFd8hjdBUNRkw3RNEr9aC1IIsCBzN9Hs6sQKKdbUUXSsfpV2ZYoiMa2Vg9SbjFaOek4RcfcbWOjDaYjgRY171l9fgtfAca61GlKTHQji_7b_S_4JO0YiBw_h7lRCg-O3NbVWgIFdxMA==
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 Featured Excerpt and Recipes – Cod Potato Leek Gratin and Smashed Leeky Potatoes : http://r20.rs6.net/tn.jsp?llr=m6fdj9n6&et=1108608945084&s=55395&e=001YurHKydg7M0H-22odAZ6dFfXHEYr4iRSuXWB9cvE4sDoGK66uYcvQ5JnnDeh_sZYfFueMHq4w74Lp9Fp4IYWpTUBfLDEhKa4iky4EuJtNbYrwTipJLkRHnBw9SRqvioaGhZcSBnOs6lU7iLZwKc1dhPZVzPwYqoc28J_xXXy4YU2ino8TQEix50M45tO5RDt
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 Featured Dessert: Maple-Vanilla Panna Cruda: http://r20.rs6.net/tn.jsp?llr=m6fdj9n6&et=1108608945084&s=55395&e=001YurHKydg7M0x6uudBqOHjeYHHg7vxsj_1pLF_ckZ2dP99hoq1mm5ukc9Xi-lHasa5WcTjEGES_WuwytshC7U9G7z6Z_hiOHDrkicsmKZUuEpiC9iEsfJMngL2JsWgo4UrErfJxKFlEYXiSUpivvljmAZXX6jp8_DB9ZBXmYr48ozq9cMBz79LgPO0iyiGa3Npv-F8KPu71OvUmzSHwsmMA==