Local This Week

11/23-11/25

Thanksgiving traditions are deeply embedded in New England, with much on the holiday table crafted from locally grown root vegetables, sweet greens and fruits. See what's being harvested this week from regional farms just in time for your Thanksgiving feast.

We like to keep it traditional here in the Northeast, and we have the stats to prove it. Number-focused website FiveThirtyEight polled Americans on their Thanksgiving food preferences. One fun finding? Fifty-six percent of New Englanders demand squash on their T-Day tables, as opposed to an 18% average for the rest of the country. Looks like we're out of our gourds for squash.

In addition to the expected (and adored) traditional Thanksgiving items like potatoes, sweet potatoes, carrots, cranberries and parsnips, we have a special squash that will make a unique addition to your menu this week.

Red kuri squash is a teardrop-shaped winter variety with an edible, flame-orange skin. The flavor of the dense flesh is buttery and savory (while still maintaining winter squash's signature sweetness), which means it can hold its own against spicy garlic and bold herbs nicely. The gorgeous kuri squash we're delivering this week comes from Nate Wax and RipRap Farm in Unity, Maine. You can always cube the squash (after removing the seeds) and roast it with some olive oil, garlic and salt for a simple side. If you want to take it up a notch and wow your guests with a soup course, we'd suggest the phenomenal recipe for Alice Waters Red Kuri Squash Soup.

No doubt you have a lot of prepping and eating to do this week, so we'll let you get to it! Enjoy a safe, happy and locally sourced Thanksgiving!

This Week's Local Produce

All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that's both organic and locally sourced all year round? Check out our Local Dogma Box.

Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It's the easiest way to eat like a locavore!