From  sweet potatoes, cranberry relish, green bean casserole, stuffing, corn scallop and pumpkin pie, you’ve probably been focusing a lot on the array of side dishes that will go on your Thanksgiving menu.  The turkey or the alternative meat  is just a no-brainer, right?

Well, think again as it is time to take a minute and focus on Mr. Turkey or Mr Tofurky and how you would like to prepare them.   For starters, you need to get one if you haven’t already! Fresh or frozen free-range natural Ferndale Market turkeys and organic Schultz turkeys are now available in the meat department. Be sure to check out our alternative meat turkey options  at our education kiosk (located just beyond our produce dept.) on Saturday, November 19th from noon-3:00 p.m. Try all three of our  turkey alternatives! We will demo Tofurky’s Vegetarian’s Feast which is made with organic, non GMO soybeans.  Also, try a vegan soy-free option made out of mycoprotein called Quorn Turk’y Roast. Another soy-free option is grain and vegetable-based  Field Roast’s Hazelnut Cranberry Roast.  Follow the instructions on the box for preparing each of these vegetarian or vegan feasts; all should be thawed out in the refrigerator 24 hours in advance of cooking.  Remember: Do not microwave them!

NOW WHAT ABOUT THE TURKEY!? Click  for tips from Jason Harstad, our meat department manager, on how to prepare your fresh or frozen turkey this Thanksgiving.

The recent USDA recall of 36 million pounds of ground turkey is alarming. Thankfully, the recall doesn’t include turkey products raised and processed by Ferndale Market, our Down in the Valley farm partner who provides Valley Natural Foods with fresh, locally-grown turkey meat. Ferndale Market’s turkeys are raised without added antibiotics and processed naturally without any additives at a USDA facility. According to research scientists, animals exposed to antibiotics may produce antibiotic-resistant salmonella, as stated in a recent MPR News article.

It’s a good idea to remember the basics when handling all raw poultry. Even naturally-raised turkey must be cooked to 165 degrees to remove the risk that’s always present with any undercooked meat. Wash hands with soap for at least 20 seconds before and after handling raw meats. Turkey and other meats should also be properly refrigerated or frozen and leftovers heated through. Make sure all cutting boards, knives and counter tops are properly sanitized after preparing raw meat.

What a great value to know where your food comes from! When considering ground turkey for a recipe, why not choose from a clean, local source?  For a delicious stuffed zucchini recipe using our fresh ground turkey, click here.  Enjoy $1.00 off one package Down in the Valley ground turkey, by visiting our online coupons. Coupon is valid through August 16, 2011.

Ferndale Market recently launched three flavors of turkey sausage: Italian, Roasted Red Pepper & Garlic, and Spinach & Feta. All are made with locally-grown, free-range turkeys, raised without antibiotics on the Ferndale Farm in Cannon Falls, MN. The sausages are very versatile, and great year-round for an addition to pasta, pizza, stuffing, on the grill or for breakfast. They’re a leaner option than traditional sausage, local, natural and gluten-free. Visitors at our recent Farm Fest event gave positive feedback on the sausages.  

You can find them in the Valley Natural Foods meat freezer right now. Want to taste them first? Join us at our demo kiosk on Tuesday, October 12, anytime between 4:00-7:00 p.m. Ferndale Market will be here to offer free tastings of their delicious sausages.

Sustainable, local food is a passion of many of our local food leaders. This week we are showcasing three community leaders and local food enthusiast (Read last week’s). They are also three of Valley Natural Foods’ six panelists at the screening of the Academy Award nominated documentary Food, Inc, April 8 at the School of Environmental Studies (6:00 p.m.-9:00 p.m./FREE).

John Peterson (Ferndale Market)

Cannon Falls, MN

www.ferndalemarketonline.com

John Peterson is a third generation family turkey farmer. They raise their turkeys free-range, without antibiotics, and process them without any additives. As an independent family farm, Ferndale has the ability to raise and market turkeys in a manner that is good for the earth, promotes a healthy human diet and keeps money in the local economy. Many of their products are carried at Valley Natural Foods.

Ferndale Market believes that true sustainability must consider the environmental, health and economic implications of our current actions on future generations. They believe that food is embedded in community, and nothing is more communal than sharing a good meal.

Pat Schoenecker (Founder of Growing Community)

Apple Valley, MN

Growing up in a small town, Pat’s family raised most of their own food from their large vegetable garden, fruit orchard and chickens. As an adult, she spent 14 years living in a self-sufficient eco-community in rural Canada, where they raised a broad range of organic food items. Homegrown food was the norm in Pat’s childhood and she says that in 50 years the homegrown food system has unraveled. She sees a need to get back to the roots.

Recently “retired” from her professional work, Pat is working to build community through initiating community and school gardens and orchards, shared meals and celebrations, and educating about food and other healthy living choices. She says, food is a natural connector. Pat can see our communities come alive as vibrant, beautiful places as we get back to our self-sufficient roots, with gardens and orchards scattered throughout cities; with cafes growing herbs and tomatoes right outside their entrances; with community greenhouses supplying our grocery stores, hospitals and schools; and with solar energy providing our homes, schools, businesses with energy and even running our cars. That’s the kind of community Pat wants to live in.

Larry Schultz (Larry Schultz Organic Farm)

Owatonna, MN

Larry Schultz is a farmer, crop producer, chicken grower, turkey grower, egg packer, delivery person, salesman, demo person, public relations, equipment repair person, and the guy that shovels the barns out in the end. Larry says that he has been farming organically even before organic was a “value added” product. He thinks that everyone should be able to afford organic food. Although it may cost more to be certified organic, he is committed to keeping his prices as low as he is able in order to make it affordable to shoppers. Larry says he doesn’t believe you need to be rich in order to purchase and enjoy organic food.