Nestled on a few acres near the shores of Lake Ontario, Littlejohn Farm in Prince Edward County, Ontario, offers a picturesque setting that blends family life with sustainable farming and culinary expertise. Owned by chef, sommelier, and farmer Zach Littlejohn and his wife Luhana, the farm has grown into a hub for autumn gatherings and farm-to-table events since the couple acquired the property in 2017.
The farm features a variety of heritage livestock, including pigs, chickens, sheep, ducks, and turkeys, alongside a pumpkin patch and vegetable gardens that highlight the harvest season. The Littlejohns not only raise their two children in this environment but also open their doors to culinary events curated by Luhana, who serves as the farm’s CEO. These gatherings often include collaborations with chefs such as Toronto’s Ron McKinlay and offer multi-course meals and traditional Thanksgiving dinners prepared primarily with produce grown on-site. Through these events, the couple aims to educate guests on food origins while promoting wholesome, sustainable eating.
In addition to hosting public events, the Littlejohn family holds their own intimate Thanksgiving lunch, where neighbors are frequently welcome for an afternoon on the farm. Drawing on his culinary background, Zach Littlejohn shared insights on preparing a Thanksgiving feast, emphasizing both quality ingredients and efficient planning.
Littlejohn advises cooking the turkey until the internal temperature reaches 160 degrees Fahrenheit, then letting it rest for 30 minutes before carving, allowing the temperature to continue rising. The pan drippings are strained for gravy, while the reserved vegetables and bones are used to prepare a stock-based soup following the meal. To enhance the carved turkey’s flavor and texture, he recommends drizzling it with olive oil, sprinkling Maldon salt, and briefly placing it under the broiler.
He advocates supporting local farms by choosing fresh, free-range, or pasture-raised turkeys, and recommends splurging on high-quality dairy products, such as brie for appetizers. Conversely, he suggests buying premade old-fashioned dinner rolls and pumpkin pies as a cost- and time-saving measure.
Among his challenges is avoiding hidden sugars in packaged foods, prompting him to read labels carefully. Reflecting the couple’s Brazilian-Canadian heritage, Littlejohn has recently incorporated rice and beans as side dishes into their Thanksgiving menu.
Typically accommodating 15 to 25 guests, the Littlejohn Thanksgiving table features a seasonal assortment of roasted vegetables—squash varieties like delicata, butternut, and acorn; Brussels sprouts; autumn greens; cabbages—and mashed potatoes enriched with cream and butter. Salads with greens, beets, dried fruits, apples, pears, and full-fat yogurt or cheese also complement the meal.
To manage the workload, Littlejohn recommends extensive prep one or two days before the event, including deboning and trussing turkey thighs and brining the bird to ensure juiciness. He typically cooks two smaller birds rather than one large turkey, explaining that smaller birds cook more evenly in a standard oven.
His roasting method involves cooking at 350 degrees Fahrenheit, stuffing the cavity with savory herbs, a whole sliced head of garlic, and halved shallots often left unpeeled. The turkey rests on a bed of mirepoix—onions, carrots, and celery—in an All-Clad roasting pan with dry white cooking wine and cold water to create a flavorful stock from the drippings.
Littlejohn’s approach blends culinary precision with practicality, underscoring a broader commitment to sustainable food practices and family-centered celebrations rooted in local agriculture.