THANKS + GIVING
Sure seems like time speeds up as the end of the year approaches. With all the holidays and fall activities going on we are all busy trying to accomplish so many things. It’s a great time of the year to get out in the garden and start harvesting some of the cool weather crops and replanting succession crops. If you missed getting a fall garden started it’s not too late. There are so many varieties to choose from: broccoli, Brussels sprouts, cabbage, cauliflower and all the leafy greens: collards, kale lettuce, spinach. The milder temperatures make it a lot more enjoyable to be outside too.
We started off the month celebrating Dia de los Muertos (Day of the Dead). We grew a lot of African Marigolds for the occasion to be used to decorate the altars folks set up to honor their loved ones who have passed away. Will definitely grow more next year!
On November 11th we celebrate Veterans Day and pay tribute to those who served in one of the branches of the military. According to the National Park Service, many national parks have direct connections to the American military. There are dozens of battlefields, military parks, and historic sites that commemorate and honor the service of American veterans. The National Park Service invites all visitors to remember our veterans by visiting any National Park site for free on Veterans Day. Wear a sprig of Rosemary for remembrance, a tradition dating back to the Victorian period.
Thanksgiving Day wraps up the month with friends and family gathering and enjoying a delicious feast. Have plenty of parsley, rosemary, sage and thyme on hand to season your turkey and dressing. Slip sprigs under the skin and in the cavity along with chopped onions to help keep the bird moist and add lots of flavor. For your dressing, add Leaf or Cutting Celery in place of chopped celery stalks. This cool season perennial is also used sparingly in soups and stews, deviled eggs and it makes a nice garnish on the turkey platter.
Corn Salad (Valerianella locusta) is an excellent cool weather salad green with a delicate, nutty flavor. It grew wild in the corn fields of Europe, thus its name, but is also called Mache. It forms a low rosette, is fast growing and very cold tolerant. It will grow well in containers along with other mixed salad greens.
Whatever you have planned for your Thanksgiving Day dinner be sure to harvest plenty of herbs from your garden. To give your dinner rolls an extra kick, wrap a stick of butter with leaves from chives, sage, marjoram or bay laurel. Or use them to cook with giblets for a tasty gravy. Give thanks to your garden for providing fresh herbs and vegetables for your dinner table.
Happy Thanksgiving everyone!
