Here at AWA, we’ve been thinking a lot about this special holiday and how we may have more in common with our ancestors than we think. Upon arriving in America, the early pilgrims ate what was locally available (granted, they didn’t have an alternative!). This happened to be animals that ranged and foraged in the woods and pastures, eating a diet specific to their natural needs and free from non-therapeutic antibiotics or added hormones. Sounds like a Certified AWA farm, doesn’t it? Meat, dairy, and eggs from animals raised outdoors on pasture or range is better for you, better for farmers, and better for the planet all great reasons to give thanks.
How to Cook a Turkey Part I
The first team of volunteers arrived on Sunday to help prepare vegetables for Wednesday’s event at the Food Bank for NYC. We tipped, peeled and chopped more than 400 pounds of root vegetables to be served roasted alongside pastured heritage turkey from Good Shepherd Turkey Ranch, an Animal Welfare Approved farm. This meal will feed over 700 of New York’s most in need and will raise awareness for a fund raising drive for the Food Bank on New York Fox Television’s morning show. The Food Bank has seen a loss of funding since the recent economic downturn.
The Food Bank’s own Chef Nate Gross and acclaimed Chef David Schuttenberg of Cabrito have teamed up to create a special Thanksgiving menu featuring vegetables from Greeenmarket and turkey from Good Shepherd Turkey Ranch. Click on the following link to see Chef Schuttenber’s recipe for Braised Heritage Turkey Legs and Roasted Winter Vegetables. Enjoy, and stay tuned–we”ll be updating the blog as we go.
Thanks again to everyone who has come to help out – we couldn’t have done it without you.
