We have beautiful products in Central Texas, especially on the seam of the two seasons that coincides with Thanksgiving. Winter squash and lettuces are available, but tomatoes aren’t out of the question, either. Persimmons and apples are easy to find, and, with a little ingenuity, you can arrange for ducks, turkeys, pheasants and doves (think of them as little turkeys.) There’s no need to use words like “bounty” or “cornucopia”—just take a look around and see what’s growing, swimming or flying.
Our Thanksgiving menu reflects what’s available now and here. If you’re a traditionalist, mix a few new dishes in with your old favorites. Either way, I don’t think there’s a better way to celebrate.
Also, Honor the Animal with Hugh Fitzsimmons as he field harvests his bison with compassion and grace. And learn about Brenton Johnson who started a garden in his backyard and now has a thriving CSA.
Leaning Pear Café & Eatery. Chef Melissa DeLeon. Coyote Creek Organic Feed Mill. St. Elias Mediterranean Festival. Barr Mansion. AMOA’s Austin Museum Day. Wimberley Pie Company. Urban Roots.
Grazing America comes to Texas.
Royal Blue Grocery.
By Andrea Vanscoy
Meal Deals on Wheels
Claudia Alarcón takes us on a culinary tour.
La Casita de Buen Sabor
Lucinda Hutson’s guide to flavors.
Lewis Dickson’s Best Case Yet
Making wine the traditional way in Central Texas.
By Dorsey Barger
What’s a parent to do to pack a healthy lunch these days?
Honoring the Animal
Hugh Fitzsimmons field harvests his bison with compassion and grace. By Robin Chotzinoff
What to do in Marathon.
By Claudia Alarcón
Recipies for a Local Thanksgiving Feast
Grow your own salad and learn how to prepare an all-seasonal menu.
By Jesse Griffiths, Jessica Maher
Tangerine Glazed Duck with Chutney
Standing Rib Roast of Bison with Herbs
Pumpkin, Mushroom and Colby Gratin
Sausage, Duck & Rice Stuffing
Mashed Sweet Potatoes with Candied Kumquats
Roasted Root Vegetables
Persimmon Rum Cake
Bourbon Pumpkin Tart with Streusal Topping
Wine Pairings for Thanksgiving Feast
By Susan Cashin
Department of Organic Kids
The 60-Day Salad
60 Day salad
Coping with holiday cooking disasters.
By Mady Kaye
The Garden that Grew
Brenton Johnson started in his backyard and now has a thriving CSA.
By Betsy Levy
By Jo Dwyer
Dinner parties on the front lines.
By Anna Lappé
Cast iron manifesto.
By Todd Duplechan
What I Eat and Why
Channeling Laura Ingalls Wilder.
By Louise Ducote
Gardening Inside the Box
Planting your fall “farmacy.”
By Ellen Zimmermann
Bridget Weiss’ guide to good behavior.
Adventures in Eating
A blind date with French sorrel.
By Katherine Tanney
By Amy Crowell
Mesquite Bean Jelly
What’s in Season
Look for these local fruits and vegetables September through November.
Sponsored by Central Market®
Art de Terroir
By Jan Heaton.