Natural Goodness: Farmers Markets

Photo Credit: Gadling

Now that Spring has sprung, local farmers markets are once again opening their "doors" and spreading their tents far and wide to offer the best in fresh, locally-sourced, and seasonal eats.  

The glory of the local farmers market can't be emphasized enough when you consider just a few of the myriad benefits they bring to a community such as: boom for the local economy, the ability to buy direct from the farmer/producer, access to certified organic foods, and enjoyment of quality, in-season eats.  It presents the world of food in its most basic, yet satisfying, form.  

And these days, there's more and more of them to love.  From Manhattan to Los Angeles to Atlanta to Portland, and indeed country and worldwide, the local farmers market is increasingly becoming a community staple and a great way to take in the best of a local area. 

I'm always excited to dive into local markets and take advantage of all the goodness they offer up.  I encourage you to do the same, if you're not already, knowing that your support has far-reaching impact for the producers, as well as the communities, at-large.   

To help you get started, the Department of Agriculture has provided a farmers markets search tool to assist you in finding a market in your area, throughout the United States.  A great resource, alike, for home base and when your travels take you away from home.  If you're outside of the U.S., check the web and ask locals, to help in finding markets near you.

Now, all that's left to do is to get going!

Happy Eating!

Turkey Love: Preparation Tips

For most meals that are served on Thanksgiving Day, the turkey is the undisputed main attraction.  With that in mind, I want to share a few, simple tips that will help you achieve a moist, well-seasoned, and above all--delicious--roasted turkey.

Be Kind and Brine
Brining your turkey is nothing short of "turkey love".  I began brining a couple of years ago and won't ever roast another turkey without this moistening, flavor-enhancing step.  To brine your turkey in preparation for roasting, you'll want to submerge it in the brine solution (typically water, part salt, part sugar and any other flavorings of your choice) and keep it in the refrigerator until you're ready to handle further.  (Brining bags make this process a cinch and can be at found at your local grocery store or gourmet food stores like Williams-Sonoma and Crate and Barrel.)  Finally, rinse your turkey and pat dry before preparing for the oven.

Be Liberal With Seasoning
There's no shortage of ways to season your big bird. From the classic salt and pepper duo to flavored butters, herbs, citrus and aromatics, the list goes on and on.  So whatever your pleasure, be sure to give your turkey even more love and season it liberally on the skin, inside the cavity and even underneath the skin.  Your taste buds will thank you later.

Smart Basting
This next tip is one I learned from Martha Stewart.  Once you've seasoned your turkey to your liking, take some cotton cheese cloth (about four layers), soak it in your basting liquid, squeeze and then place over the turkey breast.  Continue basting about every 30 minutes until done.  The cheese cloth will protect the breast meat from overcooking and darkening too quickly and also keep it moist.  Remove it for the last hour of cooking and cover any overly dark areas with foil to prevent burning.  The result will be a beautiful, lacquered turkey that is a feast to the eyes and mouth.

Use the Whole Bird!
Before you're tempted to discard the turkey neck or giblets that are found in the turkey cavity, set them aside and use them to flavor your stock for basting and gravy.

Give It a Rest
Once you remove the turkey from the oven, let it rest for twenty minutes or so before carving to allow the juices to redistribute.  This will ensure your turkey remains juicy and all your hard work isn't lost.

Tools of the Trade
If you haven't already, invest in a kitchen timer (or two) and an instant read thermometer.  You don't want to "wing it" and try and guess when your turkey is done.  The rule of thumb generally is about 12 minutes for every pound of turkey, but always check to make sure it's done.  Test for doneness at 165 degrees in the thickest part of the thigh.  Nothing short of "well done" is acceptable when you're dealing with raw poultry.

So there you have it.  I hope you'll use these simple tips to transform your turkey into a bird that's nothing short of your best turkey ever!

Happy Eating!