Pre-order your turkeys now
Now that Halloween is over and daylight saving time has ended, you know what’s next – Thanksgiving. If you want a fresh, natural or organic turkey, it’s not too early to place your order.
Natural Grocer’s cashiers are already reminding people to order their turkeys for the big day. They offer heritage, organic and free-range turkeys from the producer Mary’s, at $6.99, $3.99 and $2.69 a pound. A $5 deposit fee is required. Turkeys arrive the Saturday before the holiday, Nov. 22.
Nature’s Oasis also carries Mary’s free-range turkey, for $3.29 a pound. You can call or drop by to order and no deposit is necessary.
Durango Natural Food Co-op is trying out a first-come-first-serve method for its Mary’s free-range and organic birds at $2.39 and $3.69 a pound. However, if you want to ensure a bird in your shopping bag, you can still pre-order either by phone or in person.
For last-minute shoppers with fewer requirements, both City Market stores will carry frozen turkeys such as Butterball and Honeysuckle right up to the holiday, no ordering required. They will also offer naturally and organically raised birds, although they aren’t usually as plentiful, but you can order them ahead.
Restaurant awards promote state heritage
Chef Sean Clark’s El Moro Spirits and Tavern hauled home another award last week by taking first place in the state-tourism-sponsored Colorado Roots Restaurant Challenge.
Not to be forgotten, Cortez’s Farm Bistro collected second place in the statewide contest intended to promote Colorado’s urban and rural culinary hotspots.
The challenge was created to highlight restaurants that feature local products, serve sustainable food and give a nod to the history, heritage or farming lineage of the area.
“Colorado is rich in heritage, local pride, sustainable practices and regional specialties,” said Al White, director of the Colorado Tourism Office. “This contest provided us an avenue to unearth and honor some of our culinary charms.”
The winners were chosen by a panel of five culinary and hospitality professionals.
Expo to celebrate native food, culture
The Southern Ute Cultural Center and Museum will host its fourth annual Native Cuisine and Culture Expo from 10 a.m.-3 p.m. Nov. 15 at the museum in Ignacio.
The event features small tastes of native foods prepared using modern culinary techniques. Native American chef Karlos Bacas will be at the helm with assistance from Anthony Hamlin and Stephan Mann.
The lunch will begin with Zuni pumpkin and Johnny Red corn stew followed by roasted sweet potatoes in sage brown butter and polenta with goat cheese and herbs. For meat, Bacas will feature bison two ways, first, smoked in a chokecherry glaze and second, fire roasted with a wild mushroom jus. The finale will be I’si custard with an amaranth crisp.
The event will feature dancers, singers, live music and vendors. You can buy tickets at the door or by calling ahead at 563-9583. Maria’s Bookshop in Durango and Spirit Gallery in Ignacio will also have them for sale.
Pamela Hasterok
