Last week I got my second to last share and it was full of fall goodness. I got some typical fall/winter hearty greens (both kale and spinach), some yummy looking root vegetables (turnips and rutabaga!), and even a huge bunch of Brussels sprouts!
With Thanksgiving quickly approaching it’s likely that some of this share, specifically the rutabaga, will be used in a dish for the holiday. If I can keep my hands off of those Brussels sprouts, they might also make it to our Thanksgiving table. But that’s unlikely. Those will probably get roasted tonight before our weekly knitting gathering… Meg, et al., I’ll bring you some 🙂
This year I will be staying in Colorado over the holiday season. I’m lucky to a big group to share Thanksgiving day with and I’m beyond excited for the short work week and quality time with friends old and new. Megan, Kelly and I spent one afternoon last week creating a CSA-inspired Thanksgiving menu and our goal is to use as much CSA produce as possible to cut down on costs. Although it’s not completely finalized, dinner will include a winter green salad, roasted root vegetable dish, mashed potatoes, beer bread, at least two pies, and of course a turkey. I am also thinking of making a soup… butternut squash perhaps?
Plans for dinner will be finalized on Monday when I pick up my last share and the rest of the week will likely be spent cooking and, obviously, eating. How
gluttonous lucky are we to have an entire holiday dedicated to feasting with family and friends? What a wonderful time of year!
As always, it’s going to be strange spending the holidays away from my family in New York. However, as I haven’t found a way to become independently wealthy and/or travel for free whenever I please, nor have I mastered Apparition, it’s just not feasible to head back east.
On that note, to my family and friends who are as good as family, I love you and I miss you and I hope I can be with you next year.