Homegrown feasting satisfies the soul

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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