With Thanksgiving just one week away, it’s time to finalize your menu, make your shopping list and start stocking up on ingredients. Instead of fighting the crowds at the grocery store, though, why not give thanks to and celebrate the bounty of Central Texas’ farmers, ranchers, and artisans at our SFC Farmers’ Markets? Our vendors have almost everything you need for your special meal - read on to see what you can find this week at the markets!
Thanksgiving Shopping at SFC Farmers' Markets + A Recipe!
Amy Rodman, Business Development Manager
Dairy: Richardson Farms
Chicken Eggs: Richardson Farms, Flintrock Hill Farm, Yard To Market Co-op, Hairston Creek Farm
Duck Eggs (delicious for baking) Party Fowl Farm, Yard To Market Co-op, Flintrock Hill Farm, Belle Vie Farm and Kitchen
Sweet Potatoes: Johnson's Backyard Garden
Winter Squashes: Johnson's Backyard Garden, Flintrock Hill Farm, Engel Farms
Green Beans: Hairston Creek Farm, Party Fowl Farm
Mushrooms: Kitchen Pride Mushroom Farms
Herbs: Johnson's Backyard Garden, Tecolote Organic Farm, Yard To Market Co-op, La Flaca
Persimmons: Indian Hills Farm, Engel Farms
Cranberry Jam/Sauce: Confituras
Assorted Leafy Greens: Johnson's Backyard Garden, Yard To Market Co-op, Hairston Creek Farm
Turkey: There’s still time to order a turkey from Belle Vie Farms and pick it up at our SFC Farmers' Market Downtown on November 18th!
Bread: Texas French Bread, Happy Vegan Baker
Basic Turkey Brine Recipe
Julia Poplawsky of Central Texas Meat Collective has shared with us her extra special recipe for turkey brine to make your Thanksgiving turkey the envy of all your friends and family.
NOTE: You will need a container large enough to place a 12-15-pound turkey, with enough room to submerge it fully in the brine.
- 1 Gallon of water/4 Liters water
- 1Cup Kosher Salt
- 1 teaspoon Black peppercorns
- 1/2 Cup Sugar
- 3 Bay Leaves
- 1 Whole Cinnamon Stick
- 1 Lemon Halved and squeezed
- 3 Sprigs of Tarragon
- 3 Sprigs of Thyme
- 1 to 2 Crushed Garlic Cloves
Combine all the ingredients in a large saucepot and stir until sugar and salt are dissolved. Remove from the heat and let it cool then refrigerate until chilled. One or two days before you plan to roast your turkey, submerge it in the brine. I recommend using a 12-quart container and weighing it down with two large dinner plates; keep refrigerated for 24-36 hours.