It’s harvest season! The weather is getting colder and colder, and even though we don’t have to hide nuts in our cheeks for hibernation, November is a time of preperation for the holidays ahead, and what better way to prepare for the winter than with good foods?
Pumpkins that were once for carving are now for eating! How do you take your pumpkin? Mashed? Stuffed? Just the seeds? Or my personal favourite: in a cheesecake? Pumpkins are one of the most versatile bounties of Autumn so don’t be deceived by that slimy goop you scooped out! It’s the heart of the feast!
My favourite harvest accessory: the cranberry! I mean, lip balm! I don’t know about where you are, but here in New England, November brings on the bitter winds and it is crucial to carry at least three tubes of lip balm with me at all times. Complimenting the pumpkin, or really any harvest food, is cranberries. How do you cranberry sauce? Jellied or whole berries?
We’ve been through the pumpkin patch and the cranberry bogs. We’ve battled near freezing temps and blustery winds. Now it’s time to sit with our family and friends around our favourite table. The chairs are mismatched; squeeze in where you can fit, but mind the dogs sleeping underneath at our feet! The host cuts the roast and as we’re scooping our potatoes onto our plates, several voices rise above the chatter.
“Can you pass the gravy?”