Thanksgiving is right around the corner, and the folks at Grow Ohio Valley are encouraging the community to consider adding its Public Market to their Thanksgiving shopping itinerary. Since opening in 2019, the Public Market has sold fresh turkeys and side dishes for Thanksgiving meals across the Ohio Valley. The tradition continues this year, with orders available through Friday, Nov. 17.
The Thanksgiving turkeys come from the Lewis Turkey Farm and have never been frozen, are antibiotic-free, vegetarian-fed, and humanely raised. The Lewis family has been producing high-quality products since 1954 and butcher their turkeys in their USDA-certified processing facility on their family farm in Oak Hill, Ohio. Their customers have the comfort of knowing the entire process from start to finish, starting as day-old poults until harvested fresh at Thanksgiving. Turkeys are $5.59 a pound and are eligible for a 50% discount when purchasing with SNAP.
“If you are looking for a high-quality turkey for your family’s meal, make sure to order one of our turkeys from the Lewis Family,” said Vendor Manager, Victoria White, “I have had them before, and there is quite the difference compared to frozen birds.”
To make your Thanksgiving dinner complete, the Public Market kitchen is offering fresh-from-scratch sides using local ingredients. The sides are Thanksgiving favorites, including mashed potatoes, turkey gravy, green bean casserole, and more. All sides are available in pints, quarts, and family-sized portions. Orders are accepted now through Tuesday, November 14.
You can place an order for Thanksgiving turkey or sides in-store or by calling 304-238-9522
About Public Market: The Public Market, an initiative of Grow Ohio Valley, is a local and natural food store in downtown Wheeling, West Virginia. They strive to build connections between farmers and the communities they nourish.
About Lewis Turkey Farm: The Lewis Turkey Farm was founded in 1954 in the beautiful rolling hills of Southeastern Ohio, spanning over 1,000 acres. They raise their free-range antibiotic-free flock on a strict vegetarian diet, then butcher them before Thanksgiving in their USDA-certified processing facility.
