LOCALadk Magazine

Ever y year, Green Goddess sells locally-pastured turkeys for Thanksgiving. When customers come to receive their bird, they get a recipe for bone broth to go with it. That's because the broth from the bones of an animal raised in its natural en- vironment are so chock full of nutrients we feel like it's our obligation to inform our customers. After all, this added bonus is more nutritionally valuable than the meat. It would be a shame to waste it. First of all, the protein extracted from the bones during the broth-making process is in a form your body can use immedi- ately without digestive effort. Bone broth is a wholesome source of collagen, needed to maintain strength and flexibility in all our hard (bones and teeth) and soft (muscles, joints, skin, arteries, etc.) tissues. Collagen basically holds us together. Trace minerals found in bone broth keep us hydrated on the cellular level, and provide our endocrine system, immune sys- tem, and ner vous system with the raw materials necessar y to function optimally. This recipe is for half the bones from your Thanksgiving bird. Keep the other half in a plastic bag in the freezer and make the next batch when needed. In addition, we've included a recipe for a Thanksgiving meal using bone broth to cook your grains. When grains are cooked in bone broth, they absorb the protein and nutrients from the broth and give your meal a richness that would be lacking if you used only water. We hope these recipes inspire you to choose a local, pastured turkey this season and get the most out of your investment. In gratitude…. Gratitude By Wynde Kate Reese Photos by Jessica Chevalier Turkey Bone Broth Recipe Ingredients: ½ the bones from a local, pastured turkey 1 gallon water ¼ cup raw apple cider vinegar 4 carrots, roughly chopped 1 medium onion— quartered 4 stalks celer y—roughly chopped ½ bunch parsley 1 tbsp. Celtic Sea salt Directions: 1. Place bones, water, vinegar, salt, and all veggies except parsley in a large crock pot. 2. Cover, turn on high, and cook for 2 hours. 3. Skim anything that has floated to the surface. Then turn to low and cook for 24 – 48 hours, adding water as necessar y to keep the crock pot full. 4. One hour before finishing, add parsley. 5. When done, strain broth through a fine sieve. Any meat left can be eaten. The vegetables will be tasteless. 6. Store broth in containers and freeze what you can't use within a week. 7. Broth can be consumed as is, or used as a base for soups, grains, gravies, and sauces. Be creative!

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