Thanksgiving

The turkey and blueberry cobbler, ready to go. Everything else is still in the oven.

My quasi-sustainable Thanksgiving was more quasi than sustainable, but a fun attempt at buying local and/or organic. The veggies were all organic, and the turkey all-natural, hormone-free. The pumpkin pie was made from homegrown pumpkin (from my grandparents’ garden), and the blueberry cobbler was made from blueberries we picked at a family farm in Oregon and then froze.

Several family members asked what “quasi-sustainable” means, and I have to admit, I use the term “sustainable” very loosely. Actually, I use it pretty inaccurately, but it sums up an overall attempt at being sustainable. For me, that attempt is basically to buy local when possible, buy organic when possible, and use our own garden goods when possible. For Thanksgiving, I was thrilled to use herbs from my own garden and to easily find organic produce at a minimal increase in cost.

I’m not a health freak or crunchy organic goddess. I just like to balance convenience and health. I try to use whole wheat flour and pasta when it’s a comparable price to white versions. I try to support local farmers by buying produce at farmers’ markets. But I also have to keep my budget and time in mind. So it’s a balancing act, as most mom-duties are. I’ll tell all about the wine in the next post. Stay tuned…

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