2 minute read
THANKSGIVING BIRDS
BEHAVING FOWL: A crew of tidy Bronze Orlopp and Beltsville white turkeys are where they’re supposed to be, on the Valdy Homestead.
In the USA, eating turkey on Thanksgiving is a tradition supported by mythology: it’s allegedly what the Wampanoag Nation shared with the hungry colonists at Plymouth – part of their harvest feast.
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Here in Canada, the Thanksgiving origin story is less well-known – and less delicious. In short, it features Arctic explorer Martin Frobisher and a chilly “feast” of mushy peas.
Both peas and turkey are readily available here in qathet. For those of you opting for turkey on October 9 or 10, several local farmers have been tending flocks of gorgeous birds this year.
At the Valdy Homestead, Alex and Vanessa are raising Bronze Orlopp and Beltsville white turkeys – a smaller breed used in the 1950’s. You can order a turkey from them at thevaldis24@gmail.com.
At Andtbaka Farm, Pat Hansen is raising broad breasted bronze and Nicholas white turkeys. Call 604-483-9890 to order from them.
MISBEHAVING FOUL: A flock of naughty broad breasted bronze and Nicholas white turkeys escaped their enclosure at Andtbaka Farm near Lund in September, and hunkered down on Pat Hansen’s porch.
Creekside Farm isn’t doing turkeys this year – but they are raising large chickens – a good option for smaller families. Order from the Rebanes at creeksidefarm123@gmail.com.
Because they’re all turkey experts, I asked these farmers to recommend a side dish for Thanksgiving.
“Acorn squash with nuts, cranberries, and garlic, roasted,” wrote Alex and Vanessa from Valdi Homestead. “Brussels sprouts with nuts, cranberries and garlic.”
Kathy Rebane says their turkey dinners are very traditional, but “I make oyster dressing. At Christmas Alan makes a Estonian salad called Rosolje” – a flavourful potato and beet mix with pickled herring and horseradish.
At Andtbaka, Erin Lurkins is particular about her mashed potatoes.
“I like to use herb and garlic cream cheese so they’re extra creamy.”
Yeah, baby. That’s holiday cooking.
No matter what you eat this holiday, you can be sure that Martin Frobisher and his crew would be jealous. – PW
