It may seem crazy to take up precious trunk room with a cooler full of fowl when grocery stores are nearly hurling them into your cart this time of year. Certainly there are potatoes et al at the grocery store in Baltimore. But I must have my Barns bird and fixin’s from other growers that I know and trust. Not to insult the Pilgrims, but for me this is what the holiday is all about—a chance to reflect on the fortune of a bountiful season and to raise a glass to all of the growers and producers who filled my family’s plate this past harvest. For that I am deeply thankful.

What’s old is new again Heritage breed animals are traditional, historic, often endangered breeds of livestock and poultry. Unlike factory farmed animals that are repeatedly overbred, Heritage animals are carefully mated to protect their genetic diversity. This makes them hardy, disease resistent animals. It also means that their natural instincts remain in tact. The mothers are competent to raise their young and the animals mate naturally, rather than through artificial insemination (natural instincts that have been bred out of commercial animals). In a food chain that relies heavily on just a few commercial breeds—99% of all turkeys raised in the U.S. are just one breed, the “broad-breasted white”—farmers who raise Heritage breeds, and eaters who enjoy them, are integral to protecting our agricultural biodiversity.

Recipes that taste great the second time around Yes, turkey sandwiches, turkey salad, turkey gumbo, turkey tetrazinni—we all seem to have our family favorites for putting that leftover bird to work. That’s great—no better, more sustainable way to honor that buzzard than to enjoy every last bite. But what about the other abundant treasures of the holiday feast? Here are some tips for sprucing up the sides.

Potato Croquettes

2 cups leftover mashed potatoes

1 egg

2 tbls flour

2 tbls chives, or finely chopped scallion

2 eggs, beaten

1 cup bread crumbs, preferably panko

1 cup oil for frying, olive oil is delicious

Blend first four ingredients and salt and pepper to taste. Form into palm-sized patties and chill for 20 minutes. Dip patties, individually, into beaten eggs then crumbs. Fry in oil over medium high heat until golden, about 3-5 minutes per side. Serve hot, with any leftover gravy if you like.

Spicy Green Beans

2 tbls flavorless oil, such as safflower or organic canola

2 cups cooked green beans

1 tbls grated ginger

2 cloves garlic, mashed

2 tbls soy sauce

1 tsp sesame oil

pinch red pepper flakes

Heat a medium sauté pan over high heat and add oil. Add green beans, do not stir until they begin to sizzle and blacken in spots, about 2 minutes. Add ginger and garlic and sauté until fragrant, about 2-3 minutes. Add soy and sesame oil and toss beans. Add pepper flakes and toss again. Serve hot or at room temperature.

Stuffed Mushrooms

12 baby bella or white button mushrooms

2 tbls olive oil

about a cup or so of leftover stuffing

Preheat oven to 350. Stem and hollow mushrooms. Brush with 1 tbls olive oil and fill with leftover stuffing. Arrange, hollowed side up on a cookie sheet. Drizzle with remaining olive oil. Bake until stuffing is browned and mushrooms are cooked through, about 20 minutes. Serve as an hors d’oeuvre or side dish.

Earlier this month I had the great pleasure to kick off "Slow U," Slow Food NYC's new educational lecture series, with a talk called "Reclaiming the Food Chain." Many thanks to Greg Moore of Moore Brothers Wine Company for hosting this introduction to sustainability and for sharing his luscious, hand-selected wines.

Special Holiday treats!

and more....

Aisle by Aisle, Morsel by Morsel Buy the book! The Real Food Revival is for every eater who wants to enjoy sustainably raised foods. Whether your new to the real food movement or and old pro this book is full of tips and tricks for reclaiming the food chain.