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As we head into Thanksgiving, Y&H wants to help you eat like a pilgrim (a Native American, too, because we’re all about equal opportunity eating here). In other words, we want to help you eat locally for the holiday. Almost 400 years ago, the pilgrims had no choice but to eat local. These days, we do. But it’s not easy.
Because there aren’t many fresh greens available at this time of year, your best bet is to start your meal with a soup rather than a salad.
Squashes, of course, are abundant, and few soups are as sweet and satisfying as the one found on almost every restaurant menu at this time of year: roasted butternut squash. The soup’s ubiquity is a testament to its popularity — and to the ease at which you can buy good gourds.
The squashes are available from countless local farms that sell their products at the District’s many farmers market. Try pairing it with a winter green, like chard or kale, which you can blanch, chop, and mix into the soup pot for added flavor.
Photo by wrestlingentropy via Flickr Creative Commons, Attribution License