Entertain This

Entertain This For holiday meals and parties, use as many locally-grown and organic foods as possible.

• For holiday meals and parties, use as many locally-grown and organic foods as possible. Farmers markets are a great source for foods, holiday greens and flowers, and some are open through December.
• Consider donating food (PDF, external) you don't use for the big dinner or party. Local food banks appreciate many canned items, including juices, nuts, fruits and vegetables. Food banks generally do not want open items, perishables or homemade foods.
• For big holiday meals, reduce the amount of most side vegetables you serve – sweet potatoes, broccoli and green beans, for example – by half or one-third. Most people eat small portions of those veggies, if any, preferring to feast instead on the main attractions such as turkey, dressing, potatoes and gravy.
• Refrigerate or freeze your leftovers promptly to reduce health risks. If possible, distribute leftovers to guests to take home, based on what they like. Leftovers will more likely get eaten that way, as opposed to having the host try to use them all.
• Freezing increases the probability that leftovers will not go to waste, since frozen foods keep so much longer than those in the refrigerator. For instance, you can freeze a slice of baked fruit pie for up to eight months.
• Buy some items for Thanksgiving dinner in bulk and use the extras for Christmas meals, if possible. This reduces excess packaging.
• For a large party, consider renting durable dishware rather than using disposables.
• Be sure you put all your food scraps and food-soiled paper into the yard waste collection bin.
• Scrape oil and grease off kitchen utensils and equipment before washing, and never pour oil or grease down the drain.
• If you deep-fry your turkey, you can take your leftover oil to a local biodiesel manufacturer. Residents in King County can dispose of fats, oil and grease in their garbage can.

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