Locally raised turkeys are in high demand leading up to Thanksgiving! If you weren’t able to place an order in time for your bird this year, but are still looking for a local holiday centerpiece, not to worry! Farmers markets have plenty of options for a turkey alternative, including chicken, lamb, beef, and pork. Or if you’re opting for a plant-based Thanksgiving this year, there’s also a bounty of local produce to make a vegetarian entree so good, you won’t even notice there’s no turkey!
Another bird to consider for this year’s holiday is the humble chicken! It’s smaller than a turkey, so it’s good for a smaller gathering—and you can spend less time tending to it. A locally raised chicken can give you some of the same rich flavor of turkey, and it pairs just as well with mashed potatoes, stuffing, cranberries, and all the rest. Look for chicken from Wild East Farm (Asheville City and River Arts District markets), Good Wheel Farm (North Asheville Tailgate Market), Dillingham Family Farm (Weaverville Tailgate Market), and Ivy Fields Family Farm (East Asheville Tailgate Market). And if you just can’t bear to give up turkey, at last check, Wild East still had a few available!
Lamb can be a matter of taste in terms of flavor, but the often described “gamey” taste can take on richer, more robust and grassy characteristics when cooked right! This delicious garlic and rosemary roasted lamb recipe will surely win over any faithful turkey lovers this Thanksgiving! In a food processor, combine one head of peeled garlic cloves, a quarter cup of rosemary leaves, and a quarter cup of extra-virgin olive oil. (You may need to adjust the amounts according to the number of lamb racks you plan to roast.) Process ingredients until finely chopped. Season two (about two pounds each) racks of lamb with salt and pepper, then rub the garlic-rosemary mixture on both sides of the lamb. Set the racks fat-side up on a rimmed baking sheet, then let stand for one hour. Roast at 450 degrees for 15 minutes, then turn racks and roast for 10 minutes longer. After racks have cooled, carve between rib bones, transfer to plates and serve! You can also use this garlic-rosemary blend to season different cuts of lamb like chops, loin, shoulder and more. You can find lamb from Sugar Hollow Farm at North Asheville, River Arts District, and West Asheville markets.
You’ll also find plenty of beef and pork options at markets, whether you want to roast, braise, or grill. Look for beef from J4 Cattle Company (West Asheville and River Arts District markets), pork from Sugar Creek Meats (River Arts District and East Asheville markets), or pork and beef from Dry Ridge Farm (Asheville City and West Asheville) and Crow Fly Farms (Asheville City Market).
At farmers markets now you’ll also find winter squash, apples, broccoli, cauliflower, onions, sweet potatoes, potatoes, beets, carrots, turnips, radishes, mushrooms, herbs, and greens like lettuce, kale, and bok choy. Markets are also stocked with a variety of plants, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide.