Friday, November 23, 2007
Giving Thanks on Thanksgiving
The fall garden...
and is most definitely a survivor.
After countless frosts and some light freezes the survivors stand ready to serve. So on this day after Thanksgiving, I give thanks to those who have camped out in the cold so that they could warm our hearts and feed our souls on this special holiday.
Broccoli...for the vegetable tray and the broccoli souffle.
Celeriac roots...for puree, remoulade and a delicious addition to the mashed potato casserole.
Celeriac tops..for straws in our Bloody Mary's.
Parsley, rosemary, thyme and sage...for seasoning the turkey and stuffing.
Butternut squash...for the butternut squash au gratin with goat cheese.
Beets, spinach and kale for just being there.
Leeks for their subtle flavor in the turkey soup.