Homegrown feasting satisfies the soul
By lisa renee on November 21, 2013
I'm thinking ahead to Thanksgiving and which dishes I'll prepare to contribute to our meal. My mom still does the turkey and gravy and a few sides, and I usually do the stuffing and a veggie side or two. Last year I made the Pioneer Woman's turnip gratin, which was good.
I have soooo many turnips and radishes still left in the garden, as well as cabbage, broccoli, cauliflower and brussel sprouts.
I'm thinking I'll make a broccoli salad with dried cranberries, bacon, onion and a creamy mayo-based dressing.
Last year, my family's Thanksgiving was nearly all homemade and homegrown. Most everything except the turkey, in fact.
Eating what we've had a hand in producing amps up the gratitude and feeds my soul.
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