Holiday Cooking is made easy with Kin’s Farm Market

Last week I started doing Thanksgiving prep for our annual dinner and stopped in at Kin’s Farm Market in City Square.

I picked up a big bag of mostly local produce; I did have to grab a couple California peaches, but the apples, squash, grapes, peppers, tomatoes and eggplant are all coming in from local farms.

Don’t miss the local Okanagan Pink Grapes on special right now. I’ve been eating them by the bunch.

Windset Peppers, big and small are also a great value, cut them up for spaghetti sauce or stuff them with rice and veggies.

I picked up at big bag of goodies for just over $35 and we now have 2 $35 Kin’s Farm Market gift certificates so you can do the same. In the meantime, I thought I’d offer up a why to use up some of that leftover turkey. Just add a wee bit more mayo if your turkey is a little dry. White and dark meat mixed works best in this and feel free to put a scoop on your salad greens, spread it atop crackers or use as sandwich filling.

Turkey Waldorf Salad

2 cups left over turkey torn in pieces
1/3 cup plain yogurt
1/3 cup mayonnaise
3 TBSP Cranberry Sauce (if you have it)
1 tablespoon Dijon mustard
1 cup seedless grapes, halved crosswise
1 apple cut in small cubs
1 cup coarsely chopped walnuts (3 ounces)
3 tablespoons drained capers, chopped
salt and pepper to taste

Stir together yogurt, mayonnaise, and mustard and add in turkey and remaining ingredients and salt and pepper to taste.

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