How to… make an all-local, farm-to-table Thanksgiving dinner

Giving thanks for those who feed us

written by M. Sophie Hamad

(Ed. note – These suggestions also work for a great Christmas meal, or any meal really, so bookmark this page to reference it over and over and over again.)

There is something about sharing food that is especially binding.

This is why, eight years ago, when I had just moved back to Ohio and needed a sense of community more than anything in the world, I worked with a group of friends to start the Akron Cooking Coalition (ACC). The group’s mission was simple: bring people in the community together over food. One or two Sundays a month, Akronites would meet at someone’s home for dinner, and if they could, they would bring a dish to share. The dinners had rotating hosts, and they were all vegetarian so as to include as many people as possible.

The ACC is still around (check it out on Facebook), but I started many big life projects after that one (kids, marriage, university, The Devil Strip), so my involvement in community socializing has faded.

Turkeys roosting at Goatfeathers Point Farm in Cuyahoga Valley National Park. (PHOTO: courtesy of

However, my desire to eat with intention has remained. While I am no longer vegetarian, my family eats vegetarian/vegan and/or gluten-free/dairy-free meals often. We’ve also become increasingly interested in the slow foods movement and eating local. Eating local is great for the environment and the local economy, but most importantly for strengthening the foundations of community. When we eat products grown and made by our neighbors, we are supporting and sustaining our tribe.

I married into a huge family. Our family events and dinners often involve 20 or 30 people. It’s a good thing my parents taught me how to throw a good party. Two years ago, we decided it was our turn to host Thanksgiving dinner. EJ and I got a big turkey from Mustard Seed Market, and we bought most of our ingredients at Mustard Seed or Krieger’s Market, including as much local produce as we could find.

That got me to thinking, how local can I go? In Akron, we are surrounded by farmland. I am thankful that I live in a place that has such rich soil and ample water supply. Maybe this year I can do an All-Local Thanksgiving dinner to show my appreciation for the abundance of harvest happening all around me. Here’s the catch: anything not grown or made in Ohio has to at least be purchased from a local small business.

The best places to source ingredients for an All-Local Thanksgiving Dinner include the Countryside Conservancy Farmers’ Market (CCFM), Krieger’s Health Food Market, and Mustard Seed Market & Café.

Farm Direct Turkey:
Goatfeathers Point Farm. This farm has the most local turkey you will find, unless you are raising one in your backyard or hunting wild turkeys. The farm is located in the Cuyahoga Valley National Park, on Akron-Peninsula Road. It’s a Countryside Conservancy farm. They also sell eggs, potatoes, honey and other various farm goods.

Farmers’ Market:
The Countryside Conservancy holds its Indoor Market at Old Trail School select Saturdays from 9 am to noon. This is the best place to get locally-sourced ingredients directly from the farmers, unless you choose to visit their farms. Don’t forget to call ahead to pre-order your turkey!

Pumpkin harvest display outside Krieger’s Health Food Market. (PHOTO: M. Sophie Hamad/The Devil Strip)
Pumpkin harvest display outside Krieger’s Health Food Market. (PHOTO: M. Sophie Hamad/The Devil Strip)

Krieger’s takes pre-orders for Bowman Landes free range turkeys from Dayton, and they carry local pork sausage. They offer local dairy from Hartzler Dairy Farm and Snowville Creamery, and eggs from Whipple Farms. Krieger’s has a large selection of local pumpkins, gourds, and winter squash, as well as a wide variety of locally grown apples. They carry several brands of locally baked bread as well.

Mustard Seed:
Mustard Seed Market and Café takes pre-orders for Bowman Landes free range turkeys from Dayton. They carry Hartzler Dairy Farm and Snowville Creamery products, as well as eggs from Holistic Acres and Whipple Farms. Mustard Seed has a great selection of locally grown winter squash, gourds, and pumpkin. They also locally source many varieties of green leafy vegetables, as well as red potatoes and red onions. Mustard Seed is also a good location for purchasing ingredients that are not locally sourced, such as oils, flour, and spices. The Montrose location has a fantastic bulk herbs/spices section, and a wide selection of grains, nuts, and dried fruits. They also carry locally baked breads.


M. Sophie Hamad’s favorite part of Thanksgiving dinner is, surprisingly, canned cranberry jelly. Don’t laugh. It’s so good with mashed potatoes and turkey.

Brunty Farms
Martha’s Farm
Tea Hills Farm

Pork (ground and/or sausage for stuffing):
Brunty Farms
Curly Tail Organic Farm
Rose Ridge Farm
Tea Hills Farm
Simon Organic Family Farm

Log Cabin Farm
Simon Organic Family Farm
Brunty Farms

Lake Erie Creamery
Ohio Farm Direct

Veggies and herbs (think carrots, beets, garlic, onions, winter greens, winter squash, pumpkins, potatoes, and sweet potatoes):
Log Cabin Farm
Morningside Farm
Infinite Garden Farm
Baker’s Fresh Produce and Honey
Breezy Hill Farm
Red Basket Farm
Martha’s Farm
Whipple Farm
Many, many more. These are just some of the vegetable vendors at the CCFM.

Huffman Fruit Farm
Baker’s Fresh Produce and Honey

Baked goods:
Bread—Great Lakes Baking Company, Trigo’s, The Blue Door
Pie—Gray House Pies, Gardner Pie Co., Humble Pie Baking Company

Honey: Akron Honey Company

Goatfeathers Point Farm
4570 Akron Peninsula Rd
Boston Township, OH 44264
(330) 657-2726

Krieger’s Health Food Market:
615 Graham Rd
Cuyahoga Falls, OH 44221
(330) 929-2929

Mustard Seed Market & Café:
3885 West Market St
Akron, OH 44333
(330) 666-7333

Highland Square
867 West Market St.
Akron, OH 44303
(330) 434-7333

Countryside Conservancy:
Check out the website for Farmers Market dates, and try their search function to find out which vendors sell a specific ingredient.

Featured photo: Winter squash and gourds at Mustard Seed Market & Café in Highland Square. (PHOTO: M. Sophie Hamad/The Devil Strip)