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Welcome to the family! We will keep you posted on our launch!

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Local Harvest Holiday Meals

  • 12-pound turkey

  • 1 gallon buttermilk

  • 2 ears sweet corn

  • 2 zucchini 

  • 2 green onions

  • 6 eggs

  • 2 oranges

  • 2 pints cranberries

  • 1 large butternut squash

  • 1 bottle local olive oil

Pro Tip: Substitute milk for buttermilk in this recipe for better ingredient efficiency.

Plus rolls and pie from local bakeries!

Foodery Farm

Buttermilk-Brined Turkey

Buttermilk-Brined Turkey

YIELD  10 servings        TIME  2-4 hours + 24 hours brining


  • 12-14 pound whole turkey, fresh or thawed if frozen

  • 2 quarts cold water

  • 1/2 cup kosher salt

  • 1 tablespoon black pepper

  • 1 large bay leaf

  • 2 tablespoons fresh rosemary

  • 1 small fresh garlic clove, lightly smashed

  • 4 quarts cold buttermilk



Calories                           428 cal

Carbohydrates                       1 g

Protein                                  64 g

Fat                                        17 g


Calories                           118 cal

Carbohydrates                     15 g

Protein                                 10 g

Fat                                        3 g​

Nutrition estimates per single serving

Perfectly crispy, golden brown skin and tender, flavorful turkey are what you get with this easy buttermilk brine. We love this buttermilk brined turkey recipe because it’s so simple – just a few ingredients yield big taste! Try spatchcocking your turkey for a quicker, more even cook on the grill. Your whole crew will be gobblin’ for seconds of this delicious buttermilk turkey when spatchcocked.

-National Turkey Federation


Savory brine mixture

  1. Combine all ingredients in a large (3+ qt) saucepan. Bring to a boil and simmer for 5 minutes.                                                                                  

  2. Let the mixture cool completely before proceeding. 

Brining turkey in buttermilk

  1. After removing backbone, wingtips, neck, and giblets from turkey cavities.                                                           

  2. In a large container, such as a seal-able brine bag or 5-gallon food-safe grade bucket with lid, add cold Savory Brine Mixture and buttermilk. Stir well. Add turkey to the brine and submerge it. If using a bucket, place an ice-filled bowl on top of the turkey to keep the turkey submerged.                                                 

  3. Brine turkey no longer than 24 hours, remembering to keep it under 40 ℉ for the entire brining time.                                                                               

  4. Remove turkey from brine and pat dry with a paper towel. Discard brine.

Cooking brined turkey on grill

  1. Prepare grill for indirect medium-high heat. Place turkey on grill and cook for 1-1/2-2 hours or until the internal temperature reaches 165 ℉. The outside should be crisp and golden brown.                                                                               

  2. Remove turkey from the roasting pan and let set for 15-20 minutes before carving.

Roasting brined turkey on oven

  1. Preheat oven to 325 ℉. Place turkey on a V-shaped rack in a 2-inch roasting pan and roast about 3-1/2 to 3-3/4 hours or until the internal temperature reaches 165 ℉. The outside should be crisp and golden brown.                                                                               

  2. Remove turkey from the roasting pan and let set for 15-20 minutes before carving.                                                                               

  3. Optional: Feel free to add your favorite glaze or baste your turkey during the cooking process. Either way, you'll have a tender, juicy buttermilk turkey.

Zucchini & Sweet Corn Soufflé

Zucchini & Sweet Corn Soufflé

YIELD  10 servings        TIME  prep 40 minutes + standing bake 45 minutes


  • 2 medium zucchini (about 1-1/2 lbs), shredded                                  

  • 2-1/2 teaspoons salt, divided

  • 6 large eggs

  • 2 medium ears sweet corn, husked

  • 6 tablespoons butter

  • 2 green onions, chopped

  • 6 tablespoons all-purpose flour

  • 1/4 teaspoon pepper

  • 1-1/4 cups 2% milk

  • 1/2 cup shredded Swiss cheese



Calories                             90 cal

Carbohydrates                     16 g

Protein                                   7 g

Fat                                         2 g


Calories                           432 cal

Carbohydrates                       2 g

Protein                                 38 g

Fat                                       29 g

All-Purpose Flour

Calories                             57 cal

Carbohydrates                     12 g  

Protein                                   2 g

Fat                                         0 g

2% Milk

Calories                           134 cal

Carbohydrates                     13 g

Protein                                   9 g

Fat                                         5 g

Swiss Cheese

Calories                           212 cal

Carbohydrates                       1 g

Protein                                 15 g

Fat                                       16 g

Nutrition estimates per single serving

If your corn soufflé is runny, the first place to look is the zucchini, which has a high water content. You may have been tempted to skip the first step to cut down on salt—don't! The sodium brings moisture to the surface so it can drain properly. Then, make sure you've dried the zucchini well with paper towels. Or, the culprit could be the corn; make sure you drained it well after blanching. To be extra sure, blot the kernels with a paper towel after you've cut them off the cob. You can also omit the blanching step—it makes the kernels easier to remove from the cob, but isn't strictly necessary. Finally, make sure your egg whites are stiff—you want them to add air to the souffle, not liquid.


-Hazel Wheaton


  1. Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour.                                                                                    

  2. Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl.                                                    

  3. In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese.                                                       

  4. Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly.                                                                          

  5. In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish.                                                                              

  6. Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.

Source     Taste of Home

Cranberry Orange Sauce



Calories                           245 cal

Carbohydrates                     63 g

Protein                                   2 g

Fat                                         0 g


Calories                           138 cal

Carbohydrates                     36 g

Protein                                   2 g

Fat                                         0 g​

White Sugar

Calories                           508 cal

Carbohydrates                   129 g

Protein                                   0 g

Fat                                         0 g​

Nutrition estimates per single serving

Cranberry Orange Sauce

YIELD  10 servings        TIME  30 minutes


Homemade cranberry sauce requires just a few ingredients and is a cinch to make. This version is flavored with orange juice and orange zest, which makes it a little more special for the holidays. Serve it with roast turkeygravy, and all the other classic holiday dishes. If you have any leftover, try mixing it with some mayonnaise — cranberry-mayo is delicious on turkey sandwiches!

-Jenn Segal


  • 2 oranges

  • 2 pints cranberries

  • 1 cup white sugar



  1. Begin by zesting one of the oranges. A rasp grater is the best tool but any grater with small holes will work — just be sure to leave the white pith behind as it’s quite bitter. Always zest the orange before squeezing the juice out, as it’s near impossible to do afterwards.                                                             

  2. Combine the orange juice, water and sugar in a medium pot and bring to a boil.                                                             

  3. Add the cranberries, orange zest and salt.                                                               

  4. Boil gently for about 10 minutes. Most of the cranberries should burst open, creating a thick sauce. You may need to mash them a bit with a spoon.                                                                         

  5. Transfer the sauce to a bowl and refrigerate until ready to serve.

Cinnamon Roasted Butternut Squash

  • 1 large butternut squash, peeled/seeded and cut into 1-inch cubes

  • 3 tablespoons olive oil

  • 2 tablespoons packed brown sugar

  • 1 teaspoons ground cinnamon

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper


Butternut Squash

Calories                           492 cal

Carbohydrates                   132 g

Protein                                 11 g

Fat                                         1 g

Extra Virgin Olive Oil

Calories                           357 cal

Carbohydrates                       0 g

Protein                                   0 g

Fat                                       42 g​

Unsalted Butter

Calories                           306 cal

Carbohydrates                       0 g

Protein                                   0 g

Fat                                       36 g​

Nutrition estimates per single serving

Cinnamon Roasted Butternut Squash

YIELD  6 servings        TIME  50 minutes


Want to add nutritious butternut squash to the fall dinner table, while hoping the kids will embrace a side of squash? Fear not, as you’re about to show even the finickiest of eaters just how delicious roasted butternut squash can be. The merging of cinnamon and brown sugar works magic on everything from Baked French Toast Casserole to candied pecans. This roasted butternut squash is no exception, as its naturally nutty flavor profile tastes remarkable when roasted in cinnamon-brown sugar bliss.

-Chew Out Loud



  1. Preheat oven to 425 ℉ with rack on upper middle position. Line baking sheet with heavy duty foil.                                                       

  2. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.                                                      

  3. Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.

Source     Chew Out Loud

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