Try these recipes, inspired by the West's best farms.
Heritage turkey with crisped pancetta and rosemary
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.
Wild mushroom and butternut squash bread pudding
This works really well as a vegetarian main dish, too.
Mushroom, chicory, and celery root salad
Make the dressing directly in a storage jar the day before.
Tips for great-tasting mushrooms
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.
Makah Ozette potatoes with bacon cream
The bacon cream melts to give the potatoes a rich, salty glaze.
Cranberry frangipane crostata
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