Organic and Sustainable Thanksgiving Dinner – Part 2

America’s beloved holiday is right around the corner and if you’re an eco-enthusiast playing host this year, maybe you’re wondering how to make the meal healthier and more eco-conscious without breaking tradition or throwing your non-green guests into an uncomfortable frenzy.

 

 


Photo credit:  SusieFoodie at Flickr under a Creative Commons License

 

 

Luckily, by nature the classic Thanksgiving fare is loaded with sustainable foods…that is, foods that are appropriately in-season.  Long ago, when the Thanksgiving tradition first began, there were no modern day conveniences…such as pineapple flown in from Hawaii so that we could garnish a ham.  No, the “pilgrims” had to choose from foods that were both locally grown (likely their back yard) and foods that were in season.  And if our goal is to make this special meal as sustainable as possible, we should follow suit.

 

 

 

Think like a pilgrim and take advantage of your nearby farmer’s market or food co-op to source locally grown foods.  These wholesome choices will be loaded with active nutrients, taste better (as they are fresher), cost less in carbon footprint and support your local economy.  Below is a brief list of some “safe” produce that, depending on your location, are in season.  You’ll notice that many of these foods are often associated with this holiday and will help you keep your guests at ease serving foods they are familiar with, while satisfying your personal desire to play your part in a more sustainable way.

 

 

 

FRUITS IN SEASON
Apples  -  Live up north or out east?  Mmmm…go for some American Apple pie
Cranberries
Pears
Pomegranate
Kiwi
Lemons  -  In a warmer climate?  Think Lemon Meringue pie
Orange

 

 

 

VEGETABLES IN SEASON
Potato
Winter Squash
Brussel Sprouts
Cabbage
Beets
Broccoli
Carrots
Corn

About the Author
Katherine DalPra is owner/designer for Green Diva, an ethical jewelry boutique.

 

 

 

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