In My San Diego Garden and Kitchen

I am reluctant to turn the seasonal calendar from Thanksgiving to Christmas until the Monday after the holiday. I savor the season, family, the foods and the quiet days.

This Thanksgiving was very subdued as we followed public health guidance to “celebrate the holiday with your household” which is just my husband and me. Friday was #OptOutside but we skipped Shop Small Saturday this year. We’ll all remember the 2020 Covid Thanksgiving.

Bright spots in the holiday meal were foods grown in my garden. Roasted vegetables included delicata squash, purple yams and beets and carrots from last spring,

I clipped bits of three different lettuces, some mesclun lettuce, sorrel and arugula for a Thanksgiving salad.

I used the remaining second crop of ‘Dorsett Golden’ apples for a Pear, Apple and Cranberry Crisp, sharing one with another family.

With all the vegetable trimmings, the worms in my worm bin had their own Thanksgiving. I’ll spare you the photo. There were of course, more strawberry guavas and tangerines, but they can wait until next week when it’s December.

See photos of my other November and Thanksgiving bouquets in this blogpost.

This is our Thanksgiving table bouquet which measures about 2 feet by 2 feet. I needed something large to fill our dining room table which usually seats eight to ten. The large bouquet from the garden filled some of the emptiness.

But thankfulness filled our hearts on this day of gratitude and family at a distance felt nearer by FaceTime and Zoom. It was the Covid Thanksgiving but we’re counting on an especially celebratory Thanksgiving 2021.

You may enjoy seeing what other garden bloggers harvested last week at Harvest Monday hosted by Dave at Our Happy Acres.

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