This Thanksgiving I’m staying home and cooking dinner just for my husband and kids. No relatives, no friends… more leftovers!
I’m trying to keep it organic and/or local, but bearing in mind that I have limited time and limited budget. As much as I would have loved to sign up for a fresh, free-range turkey from the local co-op, a $50 bird just isn’t in my financial forecast.
Raley’s has natural, fresh, no-additives turkeys for $.89/pound, so I picked a 14-pounder for under $15. Tomorrow I will go to the co-op to stock up on all the veggies and other ingredients for the rest of the meal: potatoes, sweet potatoes, green beans, mushrooms, onions, celery, eggs, butter and bread, as well as dry and canned goods.
As much as I love the idea of being totally organic, free-range, sustainable, etc., it’s not realistic for a busy working mom on a budget in a small town, or not for this busy, working mom at least. But I think everyone can do their part, so this Thanksgiving meal is my way of doing my part.
Oh, and the wine! I’ll be pouring Clif 2009 The Climber Red and The Climber Sauvignon Blanc. Clif has earned my respect for doing its part too. Producing entirely organic wines isn’t realistic for the family-run winery yet, but the farm (they raise chickens, olives, fruits and veggies too!) became CCOF certifed organic in 2009. The grapes are sourced locally and from sustainable vineyards — 30 percent of the grapes are from CCOF certified farms — and the farm and winery have a carbon-offset program to put their money where their mouth is. They don’t just admire organic and sustainable farming, but they actively strive to achieve it.
It’s appropriate, then, for me to pour Clif wines as part of my semi-organic/sustainable dinner. I know my efforts are meager, but it’s a manageable start for me. And we all have to start somewhere.