Wednesday, November 23, 2011

Thanksgiving Bounty

      Our Thanksgiving will be celebrated early tomorrow at noon, so that Emily and family may move on to a second glutinous sitting in the late afternoon.  Whoops, I meant to say gourmandish.  Well what can we come up with from the garden for the Thanksgiving feast?

      Oh no, where did the chinese cabbage go?  I am happy to say It went home with me, foiling the deer and the voles for maybe the first time.  So to the young buck who was waiting till Thanksgiving to share this delicacy with Dosey Doe, I got there first.  The outer leaves will be saved for making a delicious baked cabbage dish, and the smaller inner leaves are going on the veggie platter.  The chinese cabbage has a much milder flavor than regular cabbage, and it is crispier too.  Can be used raw, stir fried, or baked.

Safely cut and ready to transport, 11/23/11

Ready to pick, 11/23/11
Egyptian Walking Onions, 11/23/11
      Emily is in charge of the salad, but I was in charge of the salad greens.  The green onions may go either in the salad or on the veggie and dip platter.

Salad greens and green onions, 11/23/11

Rogue radish patch, 11/23/11

      And remember that little patch of spilled radish seeds?  The ones that had the audacity to grow right in the wood chip path?  Well they continue to provide the nicest radishes that I have ever had.

Radishes from wood chip path, 11/23/11

       Together with a more familiar red radish volunteer and three beautiful young heads of broccoli, we have a fine addition for the veggie platter.

Broccoli and radishes, 11/23/11

      And lest we forget the days of summer, we harvested one of the white Casper pumpkins from our stash on the porch.  We are actually going to have pumpkin as a side dish, but there is so much that I think we will freeze some for muffins or pies.

Casper Pumpkin, 11/23/11 but picked months ago

George and Casper trying to find out who is bigger and badder, 11/23/11

George won that battle

      So preparations are being made for the feast tomorrow.  Had I talked with Barb and Em, we could have pooled our supplies of swiss chard for Cindy's spanekopeta.  But instead, we will have to settle for using frozen spinach.  Bummer.
      I am thankful for the opportunity to have family together for Thanksgiving, and I am happy to have so much fresh organic produce from my garden.  I am thankful for Moira Sheridan and Bob King showing me the possibilities of fall gardening.  Way beyond just the tomatoes and cucumbers of the summer.  Maybe you can have your own Thanksgiving goodies next year.
      Gobble gobble, have a great turkey day!

1 comment:

  1. :) Hope your Thanksgiving was happy!
    I love your blog and I look forward to it reading it everyday!