In 1565, when Pedro Menendez de Aviles celebrated Thanksgiving with hundreds of Spanish settlers and local residents in St. Augustine, La Florida, chances are they didn't scoop the pumpkin out of a can.

Fortunately, Idahoans don't have to either. Pumpkins are coming in all over the Treasure Valley, just in time for Thanksgiving.

To help family chefs create a delicious holiday meal from local ingredients, the state Department of Agriculture's Idaho Preferred program and the Ada County Extension Office are hosting a locavore's Thanksgiving class on Tuesday. This is the first year the class is being offered.

One of the things participants will learn how to make is a pumpkin pie from scratch.

"A holiday meal can be so daunting," said Barbara Abo, an educator at the University of Idaho Extension who came up with the idea for the class. "With the economic downturn, maybe people don't want to go out and eat this year. Young people in their 20s and 30s maybe want to cook a turkey but don't know how to do it."

Leah Clark, from the Idaho Preferred program, added the local component.

"Maybe those who know how to cook want to do an all-Idaho Thanksgiving," Clark said.

In addition to pumpkin, other locally available food includes a variety of vegetables, dairy products and meats.

People who sign up for the class are asked to come hungry. Clark and Abo will demonstrate how to prepare a four-course menu: appetizer, starter, main course and dessert. Participants will get to try everything.

"We'll show them how to prepare a fresh turkey, and then we'll have one coming out of the oven that they can taste," Clark said. Participants also will learn how to carve the big bird.

Most local turkeys have been spoken for already, but there may still be a few available, said Janie Burns, co-owner of Home Grown Poultry in New Plymouth.

"Knowing something is grown close to home is a security thing," Burns said, adding that out of the total demand for turkeys in the Valley, less than one percent is raised by Idaho farmers.

Participants will make and take several items such as bread dough.

"We're aiming at easy - this goes in the microwave; this goes in the oven," Abo said.

Participants also will take home a packet of recipes and a list of local providers for all the ingredients.

"It's a matter of pride that we're eating locally," Burns said. "It offers hope."

Bethann Stewart: 377-6393