EAT LOCAL: Getting the goods

Published 10:02 pm Wednesday, November 17, 2010

Freshness and flavor are the largest gains when selecting local ingredients. In the days prior to Thanksgiving the freshest items include:

Vegetables — beets, brussels sprouts, cabbage, carrots, collard greens, kale, leeks, mushrooms, onions, parsnips, potatoes, shallots, winter squash

Fruit — apples, Asian pears, cranberries, pears, quince

Meats — beef, pork, poultry

Grocery items — milk, butter, eggs, cheese, hazelnuts, wine

To find what’s fresh in Puget Sound for Thanksgiving, visit www.eatlocalforthanksgiving.org. Featured are lists of farmers markets and retailers and farmers offering local ingredients. In addition, the site includes recipes from local chefs and farmers.

— Mina Williams