This Thanksgiving, we’re celebrating wholesome delicious food (of course!) and spending precious time with our loved ones. We are also grateful for our farmers and food producers whose hard work not only nourishes us and our families but also preserves working agricultural land.
The first Thanksgiving feast was, in fact, an autumn harvest celebration situated right here in New England—with wild game and the season’s bounty setting what is now an iconic table. Many of the foods we have since brought into our homes and hearts as Thanksgiving traditions remain fall fixtures for our region’s producers. And it’s easy to incorporate ingredients from our surrounding foodshed into your family recipes this year.
From the turkey to the trimmings, we’ve partnered with local and regional producers to highlight the tastes of the season. Stonewood Farm in Vermont’s Champlain Valley specializes in premium quality turkeys raised without antibiotics or growth hormones. This third-generation family farm is committed to natural production—raising their birds with access to fresh Vermont air and good feed.
From potatoes, sweet potatoes, and butternut squash to carrots, cabbage, and apples from nearby High Hill Orchard and Averill Farm, our produce department offers a veritable cornucopia of feast-worthy flavors to showcase as side dishes or an alternative main dish. Spreading the local love into your holiday baking is easy thanks to Acre View Farm’s fresh eggs and Connecticut-made maple syrup and honey.
Feeling inspired to start a new tradition? Begin your meal with a memorable cheese and charcuterie board featuring local farms. Pair Stone Silo’s irresistibly creamy goat cheese (made right here in Woodbury!) and award-winning Arethusa Farm cow’s milk cheeses with Oiu Charcuterie humanely raised salami. Whether you focus on one dish or go whole hog, including local and regional products in your Thanksgiving meal is sure to bring goodness and gratitude to your table.