By Mary Ellen Psaltis
Let’s talk turkey. Really. Because, ready or not, Thanksgiving is waiting for us a few short weeks away. I rather like the holiday. Perhaps there is more cooking then usual, but our younger son will fly in from college, and more family will stop by for overdue visits. Decorations are festive but minimal. No presents to buy. There is time with friends and time for a glass of wine or warm cider with no real stress pressing in from all the edges. I think football is involved for some. All these things are good.
Ironically, our house is virtually meatless. The foundation of our meals comes from vegetables, fruits, grains and nuts. To say the least, I am particular about the meat I eat. Fortunately for me, while visiting Kirsop Farm and owner Genine Bradwin, I met their gaggle of young turkeys. Yes, I thought, one of these little birds could be mine. It would be a taste treat for our family Thanksgiving. It works for me that my turkey is absolutely locally grown and well cared-for. I paid for it on the spot.
Many people care about the quality of food that they eat. It is local? Organic? How is it grown? Fortunately, when you are shopping locally for a turkey you have a number of choices.
Kirsop Farm is still taking orders for their farm grown turkeys. The smaller birds will weigh around 8 pounds and they go up from there. Orders must be picked up on November 25, as all the birds are harvested at the same time. There are fewer than forty left, so don’t wait to get your name on one. You can call 360-352-3590 or send an email to Kirsop Farm.
The Olympia Food Co-Op will carry both organic and free-range turkeys. Some will come from a farm in Shelton and others from Diestel Turkey Ranch, a family run turkey ranch. Orders are not taken because an abundant number arrive earlier in November and a second order with a variety of sizes arrives closer to Thanksgiving. These turkeys will be fresh frozen which means they are recently frozen so they can go into your deep freeze or easily thawed out for sooner use.
Stewart’s Meats, available at the Olympia Farmers Market and in Yelm, will start taking turkey orders on November 1. They want you to get exactly the kind and size you want. They will have only fresh turkeys. Birds will come from Mary’s Chickens, which raises both organic and free-range birds. Others will be Northwest Naturals. You can pick up your order on November 22.
Ralph’s Thriftway’s will have several possibilities. Fresh turkeys are from Adams Turkey Farm. For those who are cooking for fewer in number, Adams has frozen turkey breasts. You can also pick up a Jennie-O.
Butterball will have their Turkey Talk-Line up and running soon to answer all your turkey cooking conundrums. This will be the first year that men will be part of the answering team. What started in 1981 with six home economists and 11,000 calls has grown to a larger team to field more calls from more chefs. Conversations can take place in either English or Spanish. For the more tech-savvy, use Facebook, Twitter, Pinterest, Instagram, live chat or email.
Our cat Missy remains a carnivore with turkey near the top of her favorites list. Forget that mystery sack internal organs that emerges from the cavity of your turkey, she likes plain meat. No gravy, no dressing, no cranberries or apple pie. Just maybe a lick of the whipped cream. Yes, we love our families!
May your turkey be basted to golden perfection or your Tofurky casserole be a sight to behold. Bon Appetit!
Eat Well – Be Well.
