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Local Bounty

What to watch for at the markets this month


Turkey Time

What bird will be on your Thanksgiving table? Iowa Meat Farms and Siesel’s carry a fresh, California bird packed for them by Zacky Farms; free-range birds from Samuel’s Ranch and Diestel; and organic and heritage birds by special order. Meat supervisor Stan Glenn recommends the regular bird for the average cook since the extra fat makes it more forgiving in the oven. Then there’s the turducken (chicken inside a duck inside a turkey, each with its own stuffing). Visit the turducken festival at Iowa Meat Farms, November 6 and 7, for a demo and tasting at 6041 Mission Gorge Road (­iowameatfarms.com). Siesel’s is at 4131 Ashton Street.

From Terra’s Table by Jeff Rossman

Chef Jeff Rossman, owner of Terra Restaurant, has penned a love song to our region’s family farmers in From Terra’s Table. Seductive recipes, like Carlsbad mussels with Chardonnay-herb sauce and pork tenderloin with smoked applesauce, are organized by produce; chapters feature farmer profiles and stories about school gardens. Rossman also offers wine and beer pairings for each dish. Catch him at Terra November 6 and 9 for a preview party/book signing and November 20 at the San Diego Bay Wine & Food Festival. Terra is at 3900 Vermont Street in Hillcrest (terrasd.com).

Just Desserts

Michele Coulon of Michele Coulon Dessertier has strong opinions about Thanksgiving pies. First, use a European-style butter like Strauss Family Organic. Get that flaky crust by mixing the flour and butter with two knives, only roll the dough once, and let it rest for 20 minutes. Use the best fruit possible — and no more than a cup of sugar for a 9-inch pie.
Coulon loves the organic sugar pumpkins at O.B. People’s Market. Michele Coulon Dessertier is at 7556-D Fay Avenue in La Jolla (dessertier.com).

The Toffee Box

When Carlsbad resident Heather Mubarek married husband Jason, she got more than a good man. She got his family’s secret toffee recipe. The couple made it every Christmas. Then Heather started making it on her own, and friends wanted more. Finally, she started a business and got the toffee into Harvest Ranch, Jonathan’s, Major Market and Seaside Market. Her original dark and white chocolate flavors have been joined by white-chocolate macadamia and mocha hazelnut. All are made in 25-pound batches with fresh cream butter and Guittard chocolate. The result is a classic sweet, salty and crunchy confection, perfect for a holiday table or a hostess gift. thetoffeebox.com.

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