On the spectrum of all-time-best Thanksgiving dinner scenarios, the only thing better than getting to say "Thank you, I made it myself" may be "Isn't itdelicious? It wasgrown on a farm right down the road."
Granted, when living in the suburbs, "down the road" can referto anything under a 40-minute drive. But, still. Locally sourced ingredients are something to be truly thankful for.This year, consider skipping the Butterballand canned crans toserve whatwonderful Hudson Valley producers are growing, sowing and stirringall around.
You can even express your gratitude for the bounty with a Hudson Valley cider. Cheers!
SWEETS: Top 5 cider doughnuts of the Hudson Valley
DINING: 12 hot new restaurant openings this fall
Turkeys
The Broad Breasted Bronze turkeys raised at Stone Barns Center for Food and Agriculture in Pocantico Hills sold out two minutes after general sales opened online on Oct. 25. Lucky for you, they're not the only "game" in town.
John Boy’s Farm in Pound Ridge has heritage breeds available for order until mid November. "We raise the Bronze and the White Hollands, an endangered breed that came to the U.S. in the early 1900s," said owner John Ublado."They are all pasture-raised and raised on an organic feed, made myself." John Boy's Farm limits the Thanksgiving rafter to200 birds a year. The Hollands are $7.25 per pound and they typically sell out. So Ublado advises interested home cooks to call him soon. Go: 65 Westchester Ave., Pound Ridge; 914-646-4263.
Hemlock Hill Farm has been owned and operated by the DeMaria family since 1939 —making it one of the oldest family farms in the Lower Hudson Valley. Their Broad-Breasted White turkeys are organic and pasture-raised in PennsylvaniaatGlenwood Turkey Farm. "When they arrive at Hemlock Hill Farm they are finished on pasture and all natural grains, always free of antibiotics and hormones," said Laura DeMaria, a third-generation farmer at Hemlock Hill."We process the turkeys right here on the farm and sell them direct to the customer, always assuring freshness!"All sizes are available at$5.59 per pound. To reserve, call 914-737-2810, visit the farm store or order online athemlockhillfarm.com.Go: 500 Croton Ave., Cortlandt Manor, 914-737-2810,hemlockhillfarm.com.
Glynwood offerpasture-raisedtraditional Broad Breasted White turkeys that are free of preservatives, antibiotics and artificial hormones. Your turkey will be available fresh for pick up on Tuesday, Nov.21 or Wednesday, Nov.22 from 3-6 p.m. at Glynwood's Farm Office. Turkeys are $6 per poundand will weigh approximately 16-25 pounds. A $25 deposit, which secures your turkey, is required at time of reservation. Go:362 Glynnwood Road, Cold Spring;845-265-3338;glynwood.org
Willow Ridge Farm returns with its pasture-raised Bourbon Red heritage turkeys, available from 8 to 17 pounds. Bourbon Reds are known for their dark, rich meat. Turkeys are $7.50 per pound, and a $40 deposit is required. Call 845-528-2535 or visit willow-ridge-farm.com to download the order form. Orders can be picked up at the farm the Sunday or Monday before Thanksgiving. Go: 174 Canopus Hollow Road, Putnam Valley, 845-528-2535, willow-ridge-farm.com.
Pies
Choose from four different variations on apple pie this season at Pie Lady & Son. The Nyack family favorite is offering a classic "Mom's Apple Pie" featuring owner Deborah Tyler's secret recipe, plus apple cranberry, apple crumb and apple-pear-walnut crumb. "Our Mom's Apple Pie got it's name because people kept coming back and saying 'this is the closest thing to my Mom's apple pie,'" said Will Tyler, the Pie Lady's son himself. "Despite all of that the most popular pie we make is the apple crumb— itleads the way every year."Don't do apples? There arecreamy pumpkin and crunchy pecan styles too. All pies must be ordered by Monday, Nov. 13 at 7 p.m.Go: 366 N. Highland Ave./9W Upper Nyack, 845-535-3290, pielady.com
Flour & Sun Bakery - The bakery will be selling apple, pecan and pumpkin pies this season. The deadline for ordersis Saturday, Nov. 18.Go:19 Washington Ave., Pleasantville, 914-495-3232, flourandsunbakery.com
Le Gateau Suisse - Reserve your apple, coconut custard, pecan, pumpkinor Louisiana sweet potato pecan pie — which includes a luscious sweet potato filling topped by crunchy glazed pecans—by Saturday, Nov. 18, from this renowned Rockland bakery.Go:20 Mountainview Ave., Orangeburg, 845-365-2194, legateausuisse.com
City Limits Diner is serving up a spiced pumpkin pie, cinnamon apple crisp and banana cream pie this season. But we only have eyes for the Pecan and Wild Turkey Bourbon pie. All orders must be placed by Sunday, Nov. 12. Pickups take place Wednesday, Nov. 22 and Thursday, Nov. 23 after 11 a.m.Go:200 Central Ave., White Plains, 914-686-9000, citylimitsdiner.com
By the Way Bakerywill offer those with gluten sensitive diets a delicious dessert lineup this holiday, featuring an apple tart, a ginger pumpkin tart and a pecan tart, among other treats. The last day to place an order is Sunday, Nov. 19.Go:574 Warburton Ave., Hastings-on-Hudson, 914-478-0555, btwbakery.com
Mimi's Plate is serving up classic apple, pumpkin and pecan pies. All orders must be placedby Friday, Nov. 17.Go:33 Old Tappan Road, Tappan, 845-359-6464, mimisplate.com
Riviera Bakehouse is going all out with their pie selection this fall, including pumpkin, pumpkin cream, pecan, sweet potato pecan, old-fashioned apple, apple crumb, blueberry lattice, blueberry crumb and coconut custard. Deadline for orders is Sunday, Nov. 19 at 2 p.m.Go:660 Saw Mill River Road, Ardsley, 914-693-9758; thewhimsicalbakehouse.com
Sides
Thanksgiving essentials like Brussels sprouts, sweet potatoes, white potatoes, parsnips, fresh herbs, apples, pears, carrots, winter squash andgreens can all be found at your local farmers market, and there's a good case for choosing one over a chain store.
"The farmers market is a great place to shop for Thanksgiving because not only are you getting fresh, flavorful food at its peak," said Dacotah Rousseau, a spokesperson for the Down To Earth Markets."But our small farms have the luxury of growing lots of different things — so you can expect more variety and maybe even varieties you have never tried before.
Down To Earth operates markets in Croton-on-Hudson, Harrison, Larchmont, New Rochelle, Ossining, Rye and Piermont.
For a complete list of local farmers markets in Westchester, Rockland and Putnam County, refer to our 2017 guide.
Cider
"Any well made, estate-grown cider made from real cider fruit is going to be a better roundsman pairing than red or white wine or beer," champions Jenn Smith, executive director of the New York Cider Association."Bubbly or still, cider has light tannins, high acidity and complex aromatics that make food sing."
The following are Smith's recommendations for pairing cider with your feast:
• Buttery biscuits, mashed potatoes or cheesy hors' d'oeuvres pair wellwith a bone-dry, Champagne-style cider
• Tart cranberries and side salads with a citrusy Spanish-style cider
• Savory roast turkey or stuffing with a rustic, tannic orchard blend
• Spiced pumpkin pie or bread puddings with an aromatic, medium-dry cider
• Rich and salty cheeses with a pommeau, or ice cider
Two local options include Diner Brew Co., in Mount Vernon and Hardscrabble Cider in North Salem. Willing to drive further? Check out 6more Hudson Valley cideries in this roundup.
More of a beer drinker? To find local breweries releasing seasonal varieties, visit our list of 10 Hudson Valley favorites.
