Try these recipes, inspired by the West's best farms.
Heritage turkey thighs and legs have amazing flavor but can be tough. For best results, braise the legs and thighs and roast
the breast. Do this for regular turkey as well, to prevent dried-out breast meat.
Recipe: Heritage turkey with crisped pancetta and rosemary and Rich brown gravy
This works really well as a vegetarian main dish, too.
Recipe: Wild mushroom and butternut squash bread pudding
Make the dressing directly in a storage jar the day before.
Recipe: Mushroom, chicory, and celery root salad
Cleaning: Wipe mushrooms with a moist paper towel. Don't wash or brush, which can damage them. If you see a lot of compacted dirt,
scrape it off with a knife.
Storing: Use a paper bag, not plastic-which doesn't let them breathe, so they soften and rot. Even if you forget them in the paper bag, they won't be bad, just dried, and you can reconstitute them in hot water.
The bacon cream melts to give the potatoes a rich, salty glaze.
Recipe: Makah Ozette potatoes with bacon cream
Emmer farro flour, made from whole-grain emmer wheat, gives the crostata a rustic texture and great flavor. Because it's low
in gluten, it needs to be mixed with all-purpose flour to hold the crust together. Sweet frangipane (almost pastry cream)
mellows the tart cranberries.
Recipe: Cranberry frangipane crostata