There's no shortage of options for meeting the Thanksgiving 'Eat Local' challenge

By REBEKAH DENN
P-I REPORTER

So you've decided to make like the Pilgrims and take the "Eat Local" pledge this Thanksgiving?

For those inclined to follow the advice of countless activists, including our own King County government, and include at least one locally grown product in their holiday feasts, it's a virtually effortless endeavor.

A 100 percent local Thanksgiving, on the other hand, would require cunning and compromise: no coffee; forget the wild-rice stuffing; sweeten the pie with honey. And if your heart is set on making a specific item local, say, green beans or a fresh turkey, it might take luck or advance planning.

For other items, however, options abound. It goes without saying that any farmers market provides a cornucopia of possibilities, from sugar pie pumpkins to fresh apple cider. Those who shop community-based markets such as PCC and Madison Market can learn the precise farms from which their Thanksgiving ingredients were sourced. PCC's squash and pumpkins are from Rent's Due Ranch in Stanwood,

for instance. But meeting the challenge is also as convenient as stopping by Walgreens for a quart of milk from Roy-based Wilcox Farms, or going to any QFC store for sage sprigs grown by Duvall-based Herbco, or a bottle of wine from Hogue Cellars in the Columbia Valley, or pumpkins from Puyallup.

The county's challenge is further simplified by using a loose construction of "local." It isn't restricted here to the 100-mile radius popularized by Vancouver writers Alisa Smith and J.B. MacKinnon, but is defined instead as a fresh item grown in Washington state or a processed item whose main ingredient was grown in Washington state.

Interested? Here are some ideas for where to find Thanksgiving staples locally. If you don't see your favorite grocery store listed here, ask its manager to point you toward some Washington-grown goods. We guarantee there will be options.

Meat

The turkey is the tough part.

"There are no large Washington state producers we're aware of who can provide USDA-inspected birds in the sizes and quantities we need," said a spokeswoman for PCC.

Farmers who sell heirloom birds to consumers take reservations early and are already sold out. Call around or check the Eat Local Web site (pugetsoundfresh.org) for more resources.

But 130 of you are in luck! Ephrata-based Green Cows LLC is bringing that number of certified-organic turkeys to the University District Farmers Market on Saturday. Farmer Victor Lombardi said he'd like to do more next year, after seeing that the majority of Washington state tables are serving out-of-state birds. (Call in advance to make sure they're not all spoken for: 206-601-5324.)

"It's the favorite holiday of the year for me," he said, "so to be able to produce something that's the centerpiece, where everyone gives thanks -- that's a pretty good honor."

For those who prefer duck as their Thanksgiving bird, try the Richman Gulch Farms stand, also at the U District market.

Stuffing

Start with Washington onions, which are readily available. At Albertsons we found yellow Eastern Washington onions packaged by Prosser-based Bybee Produce.

If you like dried cherries in your stuffing, stop by Chukar Cherries in Pike Place Market (or online at chukar.com).

Fans of oyster stuffing can use Washington-grown oysters. Try the Taylor Shellfish stand at the University District and Ballard farmers markets, or go to PCC for oysters from Minterbrook Farms of Gig Harbor. Whole Foods has a variety of Washington-raised shellfish.

Not all of Herbco's herbs are local in the winter. The basil comes from warmer climes. But the "turkey herbs" of sage, rosemary and thyme are grown on the Eastside and are certified organic (and available at QFC).

Gravy

For giblets and gizzards, your best bet is the farmers market route. Meat specialist Mike Harrison of Central Market tells us that Draper Valley Farms, which used to specify its birds were Washington-raised, now uses the term "Northwest" on all except the Ranger variety. So, while Draper's giblets may well be from Washington, it's not a given.

Cranberry sauce

What's that you say? It's hard to find any cranberries in the market beyond that familiar package of Ocean Spray? Even when you find bulk cranberries they just say "product of USA" or "product of Canada"?

We can help. Although much of the state's cranberry harvest is sold directly to Massachusetts-based Ocean Spray Cranberries Inc., the Washington state harvest comes straight back to us in the supermarket. Ocean Spray says cranberries packed at the company's plant in Aberdeen will have an "M" in the packing code, such as M285.

Potatoes/Squash

Most local supermarkets (and all farmers markets) carry Washington-grown potatoes and squashes. Top Foods makes it easy with a "Washington grown" label on selected produce.

A recent stop at Safeway yielded 2-pound bags of red potatoes grown and packed by Hughes Farms in Mount Vernon.

The Penhollow Thriftways (Ballinger, Magnolia and Renton) have organic fingerling potatoes from Malott, Wash.

The butternut squash at Whole Foods Market was grown in Wenatchee.

Dairy

Eggs are available from a host of state producers, including Wilcox Farms (QFC) and Yelm-based Stiebrs Farms (PCC).

Products from Seattle-based Darigold are available in most supermarkets and convenience stores. The company's milk, butter, cottage cheese and sour cream all meet the challenge guidelines. (Some of the half-and-half and heavy whipping cream might contain Oregon milk).

Dessert

Make your own pumpkin pie using sugar pie pumpkins (farmers markets are a sure bet).

For the topping, whip cream from Bellingham-based Fresh Breeze Organic Farm (available at Town and Country Markets, including Ballard, Greenwood and Central Market) or Wilcox Farms.

Make an apple pie with Washington-grown apples (available at every supermarket we sampled). The Penhollow Thriftways are bringing in the Sweet Louise from Bunny Laine Fruit in Malott especially for the challenge.

Try a berry pie with frozen berries from Remlinger Farms. (Frozen berries and pies are available at the Carnation farmstand and at area supermarkets).

For baked goods, Stone-Buhr flour (available at QFC, Safeway, Albertsons and Fred Meyer) is milled in Spokane, with wheat grown by a consortium of farmers who are mostly from Washington state. There are a few Oregon and Idaho farms there too, but we think the challenge organizers would accept it. Fairhaven Mills in Bellingham mills wheat on-site from producers throughout the West.

If you want to make sure the product was grown (and not just processed) in Washington, opt for Fairhaven's whole-wheat pastry flour, recommended for pie crusts, from wheat grown in Washington state (available at Whole Foods Market, PCC and Top Foods).