Eat Local This Holiday Season: Let the Feasting Begin!
You can eat locally, lower your food’s carbon emissions and save money while serving up a festive holiday meal.
November/December 2008
By Pieter Dijkstra
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The holidays are a time to give thanks and celebrate the harvest. Honor our relationship with the earth by fixing a feast that's light on the land.
Photos By Joe Lavine
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We put more carbon into the atmosphere by eating than we do by driving. That distressing news—based in part on how far food travels to reach our plates—has many cooks exploring “low-carbon” diets that call for eating less meat and dairy, and buying local whenever possible. When the holidays approach, it’s tempting to call off any type of diet in the spirit of the season, but you don’t have to. These delicious, low-carbon recipes—crowd favorites at A Spice of Life Catering in Boulder, Colorado—make a solid base for a delicious meal just like Grandma might have made.
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Chicken Roasted with Thyme
Serves 4
Chickens don’t emit huge amounts of methane (the gas cattle produce that contributes to global warming), and they require only 2 pounds of grain to produce a pound of meat, compared with about 6 pounds of grain for a feedlot cow and 3 pounds for a pig. Choose free-range chicken (it’s raised more humanely and is actually more nutritious) and local veggies and cream.
For Chicken:
1 whole roasting chicken
2 tablespoons salted butter, melted
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
1 bunch fresh thyme
2 celery stalks, havled lengthwise and crosswise
2 carrots, peeled and halved
1 medium onion, quartered
For Gravy:
1-1/2 cups chicken stock
2 tablespoons whipping cream
3 tablespoons all-purpose flour
3 tablespoons water
1/4 teaspoon kosher or sea salt
1. Preheat oven to 375 degrees.
2. To prepare chicken, remove and discard giblets and neck; trim excess fat. Loosen skin and rub melted butter, salt and pepper under skin and over breasts and drumsticks. Place thyme under loosened skin and in cavity.
3. Lift wing tips up and over back; tuck under chicken. Place celery, carrot and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
4. Bake for 40 minutes.
5. Increase oven temperature to 450 degrees and bake an additional 20 minutes or until a thermometer inserted in the meaty part of the thigh registers 170 degrees. Remove chicken from pan, tilting slightly to drain juices. Let stand for 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
6. To prepare gravy, skim fat from liquid; discard fat. Return vegetables to pan with roasting liquids and thyme and add stock and cream; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables and thyme from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk until well blended, to form a paste; add paste and salt to pan, stirring constantly. Simmer for 1 minute until slightly thick.