Thanksgiving is only a few days away, and local farmers are bringing more to the table in St. John's than ever before.
Brian Cochrane, owner of Shadybrook Farms, said he's been getting ready for this weekend since July.
According to Cochrane, people in the city are looking for far more locally produced foods than when he first started out.
"I started with about 23 turkeys about 25 years ago and grown it. Some years I grow about 5,000 to 6,000 between Christmas, Thanksgiving and Easter, so there's more and more people looking for local turkey," he said.
"Anything local — fresh and local — it's here now and people like it."
Andrea Maunder, chef at Bacalao Restaurant in St. John's, said the kind of locally-grown produce available at farmers' markets and Lester's Farm has grown tremendously over the past few years.
"[Before], you saw a couple kind of turnips, a couple kind of potatoes, couple kinds of carrots, that was pretty much it. And now today at Lester's Farm I picked up purple carrots, I picked up orange and yellow and white heirloom varieties," she said.
"It's a rainbow when you go in there. It's beautiful."
Maunder said with the wide variety of local goodies available, it's difficult to narrow down a menu.
"It's hard to kind of not go crazy because there's so many things, and of course we use a lot of the vegetables in the savoury kitchen. But there's always a dessert application I can't help myself with. I'm looking at those purple carrots and how awesome they'd be in a carrot cake," she said.