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  • Writer's pictureShicole

Thanksgiving Harvest

The weather has been good, so my herbs are still growing. One of my favorite parts of Thanksgiving is using harvest from my garden in a dish for Thanksgiving dinner. My parents have been the host of Thanksgiving since they bought their house when I was in first grade. Even though it can be a bit stressful trying to cook multiple side dishes, I enjoy spending time with my family. Check out what we made.

As I shared in my last post, I decided to cook the greens I harvested from my Uncle Lindbergh's garden the day after his funeral. To make them extra special, I had my son James harvest the rest of the radishes from our garden. I combined my radish greens with my uncle's collard greens to make a tasty dish.

Next, I made two dishes of dressing. I made a tradition dressing with celery, onions, and sage from my garden. I made a second dish that also included smoked turkey sausage and apples. My mom doesn't like the nontraditional one.

Then, we strained two jars of chive vinegar. This summer we soaked some chive blooms in vinegar. When we need some vinegar, we just get a jar and strain out the blooms.

Last, we made roasted rainbow carrots and parsnips. I did not grow carrots this year, but I seasoned them with rosemary and thyme that we harvested from our garden this morning. Check out the recipe for the carrots and parsnips below and the glaze we made to go with them.

Roasted Carrots and Parsnips

Recipe written by Gardener Shicole, Gardener Jerry, and Gardener James

  1. Preheat oven to 400 degrees.

  2. Clean carrots and parsnips. You can use a small vegetable brush to help remove dirt.

  3. Slice carrots and parsnips. Try to slice with the same amount of thickness. It helps the vegetables roast evenly.

  4. Coat the vegetables with a thin layer of olive oil.

  5. Sprinkle salt and pepper to taste.

  6. Cut branches of rosemary and thyme and place them on top of the vegetables.

  7. Cover pan with aluminum foil.

  8. Roast for 20-30 minutes.

Apple Cider Vinegar Glaze

Recipe written by Gardener Shicole

  1. Pour one cup of apple cider vinegar in a pan.

  2. Add ¼ cup of brown sugar and ⅛ cup of maple syrup.

  3. Mix together, and bring to a boil.

  4. Reduce temperature to medium heat.

  5. Cook for 20 minutes.

Whether you celebrate Thanksgiving or not, I am grateful that you take time out of your day to read about what I'm doing in my garden and in the kitchen.

Remember, anyone can be a gardener. You just need to get ready, get set, and grow!



To keep up with our 2018 garden, make sure you are connected to us on social media:

And if you still haven't viewed our top six videos from 2017, click here to check them out!

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