Have a Very Local Thanksgiving!
Colleen Wagner, Events Coordinator
Thanksgiving celebrations have long been about celebrating the year's harvest. Enjoying a spread of locally, sustainably produced food items seems like a fitting way to end the growing season. We've been busy this year adding new local producers and expanding our offerings from farms that we have long been buying from. We're pretty confident that no matter what course you're cooking for, you'll be able to find something local to cook it with!
Appetizers/ Condiments
If you like to start your meal with a salad, we've got a ton of local veggies to build it with! Mixed greens, spicy salad mix, arugula, and spinach are all available from local farms and are great topped with radishes, peppers, carrots, or tomatoes- all of which we have from local farms. We've also got some great local cheeses to add a little richness to your salad, too.
My grandmother always offered a variety of quick pickles to snack on while the rest of the big feast was being finished. Beets, radishes, carrots, fennel, pepper slices- any of these can be turned into a salty crunchy appetizer with little more than some vinegar and simple spices.
The Main Course
Turkey is the center of many holiday tables- and we've got awesome heritage breed turkeys from Triple S farm available again this year. For those with smaller appetites, we've also got whole chickens from Moore Family farm available.
Stuffing is another traditional dish. Make it with chunks of locally baked bread from Pekara Bakery and fresh local parsley this year! We've also got local sausage if you like sausage stuffing.
Potatoes take many forms on Thanksgiving tables- from mashed to scalloped to roasted, we've got a potato variety for any preparation. Cheesy scalloped potatoes can be made with some of the delicious farmstead cheeses that we have available.
Glazed carrots, wilted greens, and a roasted root vegetable medley can also be made from locally sourced ingredients- stop by the produce section to get some inspiration. One of my favorite dishes growing up was sauteed broccoli with bacon- luckily we've got local bacon, too!
Dessert
Pumpkin Pie. It's pretty much everyone's go-to holiday dessert and we've got what you need to make it as local as possible- several varieties of pumpkins, gourds, and squashes that make delicious pies; cream; and eggs from local farms can all be found at the Co-op this year. Top your pie with freshly whipped Kilgus cream and you've got a pie everyone will remember.
Celebrate this year's local harvest with local ingredients. You'll be amazed at the difference fresh and local makes! For a list of local farmers and producers that Common Ground works with, check out our website! |
| Local Turkeys! Get 'em at the Co-op! |  Make sure your Thanksgiving is Turkeyriffic! Stan Schutte, owner of Triple S Farm in Stewardson, IL, raises heritage turkeys are free-range, raised on organic feed, and are also antibiotic and hormone free and raised with terrific care. We've been out to the farm and have seen for ourselves what a great job Stan does taking care of these birds and we are proud to offer them at the Co-op. You can still pre-order one of the beautiful birds today - come on in and we'll get you set up! You can pick your pre-ordered bird up from 12-3 pm on November 18th. Pre-ordering your Triple S Farms turkey will guarantee you get the size and pick-up day you prefer.
If you did not pre-order:
We have a handful more terrific turkeys in the freezer. Unless you pre-order your turkey today, we will not be able to hold one for you. The turkeys will be first come, first served. Due to how busy the store will be, we cannot accept payment for turkeys over the phone, so hurry on in! These turkeys are frozen and need at least 3 days to defrost in the refrigerator, more if over 13 lbs.
If you have any questions about purchasing a Triple S Farms turkey, please don't hesitate to call us at 352-3347!
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Don't Forget the Veggies!
Get your cornucopia on with specials from the Common Ground Produce Department!
THANKSGIVING SPECIALS!
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Cranberries 
7.5 oz clam-shell
$3.99ea
Garnet Sweet Potatoes
$1.19/lb
Celery
$1.99ea
Russet Potatoes
5# bag
$3.49ea
Yellow Onions
3# bag
$1.99ea
White Mushrooms
8oz pkg
$1.79ea
These great produce sales, and more, will last for two weeks! Good through November 27th.
Be sure to check out all of our fine local and organic produce! From apples to zucchini (not to mention fresh herbs and local spinach), we've got your Thanksgiving covered!
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| Recipe: Acorn Squash with Wild Rice Pilaf
Whether you're looking for a vegan main dish for your holiday meal or just need a hearty side dish to serve with your (local, organic) turkey, this dish will surely satisfy. Sweet, tangy cranberries and nutty wild rice make this dish feel right at home on your holiday table.
| Ingredients List: 3 acorn squash
6 cups vegetable stock
2 tbsp unsalted butter or
vegan margarine
1 tbsp olive oil
2 large shallots, minced
2 cups wild rice
1 cup long grain brown rice
3/4 cup dried cranberries
1 bay leaf
3 fresh thyme sprigs (1/2 tsp if dried)
1/2 tsp fine sea salt
1/4 tsp freshly ground white pepper (black will do if you do not have white)
2/3 cup pecans, toasted and coarsely chopped
1/3 cup minced fresh flat-leaf parsley
Vegan Gravy (see recipe card in store)
1. Preheat the oven to 375°.
2. Cut the squash in half lengthwise and remove the seeds and stringy stuff. Place face down on a well-oiled pan and poke the backs of each squash with a fork in a few places.
3. In a saucepan over medium-low heat bring stock to a simmer.
4. In a flameproof casserole, melt the butter and oil over medium heat. Add the shallots and sauté until translucent. Add the rices and stir until the grains are well-coated. Heat and stir for about 3 minutes more.
5. Add the simmering stock to the casserole along with the cranberries, bay leaf, thyme, salt, and pepper. Bring this all back up to a simmer. Cover and place the squash and rice mix in the oven at the same time. Bake for 45 minutes. Check the squash regularly: when your fork can pierce the squash without too much effort, it is done.
6. Remove the pilaf from the oven and discard the bay leaf and thyme sprigs. Stir in the pecans and parsley. Taste for salt and pepper, then stuff into the squash cavities and serve immediately with lots of Vegan Gravy.
More Awesome Recipes at the Bottom!
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A Very Veggie Thanksgiving Sampling!
Saturday, November 17, 11 am until 1pm or until we run out! Come on by the Co-op to taste-test delicious, mouthwatering vegetarian and vegan Thanksgiving meal options! Common Ground Events Coordinator Collen Wagner will serve up a selection of vegetarian main dishes, stuffings, gravy and more at the Co-op this Saturday starting at 11am! Come by and have a taste, take home recipe cards, and ask for tips!
We'll be taking donations for the Eastern Illinois Foodbank during this event to help make the bounty of the season available to everyone in our community. |
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A VERY DELI
THANKSGIVING!
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Wednesday, November 21, 10am-until we run out!
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Wow, is it really that time of year already?
Come visit your CGFC Deli on Wednesday, November 21st for a Very Deli Thanksgiving! Our salad bar will be replaced with a deliciou s assortment of holiday staples! We'll be charging 7.99 per pound to load up a takeaway container with as much food as you like!
In years past we've had a full spread of vegan and vegetarian options. This year will be no different. We'll have Vegan stuffing, mashed potatoes, sweet potatoes, green beans, corn, vegan sausage stuffing and a vegetarian main dish. We'll be serving our vegan corn muffins and will also be debuting our house-made pumpkin rolls (which are also vegan-friendly)!
Common Ground is a lot bigger than it was this time last year. Due to the extra space allotted to us in our new salad bar we'll also be offering several omnivorous options! We'll have roasted local free-range turkey and gravy, sausage stuffing and pumpkin pie. In addition, there will be several other side dishes that have yet to be determined.
There's something for everyone this year at a Very Deli Thanksgiving. We'll see you (and your appetite) on November 21st!
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| Recipe: Best Green Bean Casserole
Green bean casserole has long been a staple of many people's Thanksgiving spreads, but many recipes call for packaged or canned ingrediants. Ditch the cans and make it from scratch this year- the few extra minutes this dish takes is really worth it.
| Ingredients List:
1lb. fresh green beans- trimmed and cut into 1 inch pieces
1x12 oz container of crimini mushrooms- small dice
1 medium onion, medium dice
2 cloves garlic, minced
Olive oil
2 T. all purpose flour
4 oz of grated cheese (parmesan works well but anything goes)
2c. whole milk
¾ c. panko breadcrumbs
2 t Salt
1 t Black Pepper
Bring a pot of salted water to a boil. Blanch green bean pieces for about a minute, drain, and immediately place into a bowl of ice water. Sautee onions, garlic, and mushrooms, salt and pepper in 2 T olive oil over medium heat until very soft. Sprinkle flour over onion mixture and cook, stirring constantly, for two minutes.
Add milk and cheese and cook until sauce begins to thicken. Stir in green beans, pour into greased 9x9 pan, and bake at 350 for 20 minutes. Sprinkle panko over top and bake for an additional 10 minutes, or until panko just begins to brown.
Let set for 5 minutes and then serve.
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| Recipe: Classic Pumpkin Pie
No holiday table is complete without a creamy, spicy pumpkin pie. Using local pumpkin and farm-fresh eggs ensures that you'll get a rich, dense filling that your guests will make sure to save room for.
| Ingredients List: 
1 small pie pumpkin
1 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp ground cardamom
Few grinds of white pepper
Pinch of Salt
3 eggs, lightly beaten
1 egg yolk
1/3 cup brown sugar
1/3 cup granulated sugar
1 cup half & half
1/3 cup heavy whipping cream
1 9" unbaked pie crust
1. Preheat oven to 350°. Cut the pumpkin in half lengthwise and scoop out the seeds. Place cut side down on a cookie sheet and bake for 45 minutes or until the pumpkin flesh is very soft. Scoop out the flesh into a bowl and measure out 2 cups. Reserve leftover pumpkin for another purpose.
2. Stir together pumpkin flesh, all spices, and salt and pepper until pumpkin has turned a darker shade. Whisk in eggs and egg yolk into mixture. Beat in both sugars. Slowly add half & half and heavy whipping cream to pumpkin mixture and stir until incorporated and mixture looks uniform.
3. Pour pumpkin mixture into pie crust and bake at 350° for about 50 minutes or until a knife, put in halfway between the center and the edge of the pie, comes out clean. The filling will finish cooking after you take it out of the oven.
4. Let pie cool completely. Serve with a dollop of whipped cream and enjoy!
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STOREWIDE
HOLIDAY SALES!
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Tofurky Vegetarian Roast,
Turtle Island Foods,
26oz $8.49, Originally $16.39
Organic Broths, Pacific Natural Foods,
Immaculate Baking Pie Crusts $2.99, Originally $4.99 
Whole Wheat
Pie Crust,
Wholly Wholesome, $2.99, Originally $5.39
Organic Blackstrap Molasses,
Wholesome Sweeteners, 16oz
$4.39, Originally $6.49
Organic Canned Pumpkin, Farmer's Market ,
$1.99, Originally $3.49
Organic Sweetened Condensed Milk, Santini,
$2.99, originally $4.39
Evaporated Milk, Santini,
$1.29, Originally $1.69
Organic Dark Brown Sugar, Wholesome Sweeteners, 24oz
$3.89, Originally $5.69
Organic Sugar, Wholesome Sweeteners, 2lb
$4.79, Originally $6.99
Organic Powdered Sugar, Wholesome Sweeteners, 1lb
$3.39, Originally $4.49
Cacao Chips, Sunspire, 9oz
$3.89, Originally $6.99
Vegan Carob Chips, Sunspire, 10 oz
$3.49, Originally $5.69
Semi-Sweet Baking Chips, Chocolate Dream, 10 oz
$3.49, Originally $5.79
Whole Wheat Flour, Bob's Red Mill, 5lb
$4.39, Originally $5.89
Organic Unbleached White Flour, Bob's Red Mill, 5lb
$5.79, Originally $7.99
Organic Unsalted Butter, Organic Valley, 16oz
$4.79, Originally $7.29
Buttery Sticks, Earth Balance, 16oz
$3.59, Originally $5.69
Wild Gourmet Rice Blend, Lundberg Farms, 1lb
$2.49, Originally $3.99
Organic Sparkling Juices, R.W. Knudsen, 750 ml
$2.99, Originally $4.79
Baking Cups, If You Care, 60 count
$1.29, Originally $1.89
Natural Cooking Twine, If You Care, 20 0ft
$2.29, Originally $2.79
Recycled Aluminum Foil, If You Care, 50 sq ft
$3.49, Originally $5.39
HERBS & SPICES
Organic Ground Cinnamon
$.36/oz,
Originally $.49/oz
Organic Ground Cumin
$.79/oz, Originally $1.11/oz
Organic Garlic Granules
$.69/oz, Originally $.93/oz
Organic Ground Ginger
$.82/oz, Originally $1.15/oz
Organic Med. Ground Black Pepper
$.86/oz, Originally $1.19/oz
Organic Whole Black Peppercorns
$.64/oz, Originally $.94/oz
Organic Chili Powder Blend
$.81/oz, Originally $1.14/oz
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 | | Brine and Roast! | Ever considered brining your Thanksgiving turkey? Brining produces a tender, juicy meat with flavor that can't be beat. Try this method from Chez Panisse!
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