Thanksgiving Day was beautifully warm. In the 60’s, with yellow leaves falling on the outdoor table. Our tradition is to grill a turkey. The food prep is a family event, accompanied by conversation and wine. The kids run and play. Dinner is traditional fare: turkey, stuffing, gravy, mashed potatoes, green bean casserole, sweet potatoes, homemade breads and cranberry sauce. Then pies for dessert.
This year I didn’t do much with produce from my own garden. I used lots of fresh garden sage, thyme, parsley and rosemary. But I didn’t have time to prepare dishes from vegetables that are growing now: kale, chard and beets. I picked lots of arugula, but it was incredibly strong. Too peppery and bitter to eat. It made a nice garnish.