A Vegetarian Thanksgiving

Roasted aloo gobi

This fall I’ve been writing more than ever, though it’s been awhile since I’ve made any mention of food.  Instead I’ve poured myself into crafting sentences about progressive education at an all-girls school—for my other job.  As much as I adore writing about what’s happening in the classroom though, I’ve missed musing about the goings on in my kitchen.  And though I’ve been busy, there’s been much of a delicious nature going on.

Roasted Brussel Sprouts with Walnuts, Pomegranate and Meyer LemonMoving forward expect to see continuing posts, though their timing will vary—and their focus may meander a bit beyond the Freshness Farms delivery at hand.  The spirit, though, will continue to revolve around cooking with freshly harvested, local ingredients.  Fans of Freshness Farms will find plenty of ideas.  I hope to continue featuring guest writers, too, so if you’re inclined to give that a try, let me know.

With Thanksgiving just around the bend, I’m knee-deep in planning my contributions to the holiday table.  Providing for a vegetarian family this time of year is surprisingly easy.  As much as the turkey makes headlines, it’s often the side dishes that steal the show.

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