Well, I’m quite happy with how our Thanksgiving dinner turned out yesterday. The main reason is, just about everything on our plate was from our garden!

Starting from the top, going clockwise:

Uzbek Golden and Naval carrots, steamed, then tossed with butter, salt and pepper, and a touch of brown sugar.

Red Thumb fingerling potatoes – these are most definitely a mashing potato! – with butter, cream cheese, mayo mashed in, seasons with dill, salt and pepper.

North Georgia Candy Roaster squash. The squash was quartered and the cavity was coated with a mixture of ghee, brown sugar, cinnamon, cloves and a touch of salt, and roasted with the spatchcocked turkey. If we’d done the turkey without spatchcocking it, we wouldn’t have had room for both! 😄

Finally, at the top left, is the quick pickle of both types of carrots, turnip, radish and garlic, spiced with whole cloves and whole cardamom seeds.

I look forward to a time when the meat is also from our own animals.

Unfortunately, I completely forgot to cover the peppers and eggplant yesterday evening. By the time I remembered, it was past midnight and we already reached freezing temperatures, though of course, none of my weather apps agreed. When my daughter and I went out with the covers, there was already frost just starting to glitter on the ground. It was chilly, but the stars were incredible! So many, and so very bright!

Heading out this morning, the frost was still heavy on the ground. At the last minute, I decided to take video for another garden tour. It will probably be the last one for the year. I’ll start putting that together in a bit, as I wait for things to warm up a bit more before going back outside. The forecasts for a milder October have all changed, though we’re still expected to get a few days at 10C/50F and above – though again, that depends on which app I’m looking at. It’s still nothing to complain about. After all, we could be having snow right now!

The Re-Farmer