THANKSGIVING 2020
We had longstanding plans for family from Ontario to visit us for a couple of weeks over Thanksgiving, but those plans were cancelled as the Atlantic bubble came into effect mid-summer and remains in effect to this day. So like many families in Canada unable to get together, we celebrated separately this year.
As sad as it was that our plans were cancelled, we are grateful in more ways than ever that we’re all well and safe during this pandemic. In my home, we don’t have a routine yearly tradition - we’ve celebrated Thanksgiving for two, just us, as often as we’ve celebrated with family - they’re equally special yet different ways to enjoy the beauty of fall and bountiful harvests. I would hardly categorize anything from our potager garden as a ‘harvest’ but at this time of the year we’re pulling up the last of its edibles for the year. Each year when planting the garden we always make sure to include things specifically for our Thanksgiving table.
Thanksgiving morning began with coffee in the garden (on the most stunning indian summer day) - gathering some of its last produce for our menu. Even though the garden looks like its expired, its amazing how much is still there and ready to pick.
A view of the garden, past its prime, early on Thanksgiving morning.
The garden was seriously neglected this year as we had construction of decks and sheds and fencing happening all around it, and on top of that, with covid, there wasn’t a lot available at the local nurseries so we planted less than we normally would have. In the fall I like to fill the gaps in the beds with pots of mums and a dozen or more large pumpkins…but this year I just wasn’t motived considering it hadn’t gotten much attention up to now.
Our morning pick. There were still loads of herbs and cabbages, a small crop of carrots reserved for Thanksgiving, and even some late appearing tomatoes and zucchini. These small cherry size tomatoes are almost pitch black in colour were a favourite this season.
FOOD FOR DECOR. After cleaning and trimming the veg and herbs I always separate them into bunches, and use them to make fresh green arrangements in glasses or crocks. This is my substitute for fresh market flowers, which we just don’t have access to here, plus i prefer to make use of what we grow. There’s rarely a time of year I don’t have jars of seasonal cuttings in my kitchen. Its so quick and easy that while I’m cooking, I’m also creating some decor for the table top and kitchen. That’s about as much time I had to put into TG decor!
I filled various glasses and vessels with carrot tops and herbs. Call me crazy but this is why carrots are one of my favourite vegetables to grow or buy at market, not just because I love eating them but also the carrot tops are wonderful greens to use for decor. I never throw this stuff out!! (I do the same with parsley all year round too). The vibrant stems last for at least a week and add a lively hit of green to your kitchen.
Prep is done. Turkey is resting. vegetables are roasting and I’ve created some super quick, herbal ‘bouquets’ to enhance the harvest vibe.
I love food that is as it is beautiful as it is delicious. These beets and rainbow carrots are a feast for the eyes. I take a really simple approach with root veg, my go-to is to roast them with olive oil, himalayan salt and pepper, and fresh herbs. Sprinkled with crumbled goats cheese after it comes out of the oven.
We grew pumpkins for the first time, sugar pie pumpkins, and had a total of 5. Of course as a designer, the dilemma is whether to use them for decor or make a pie. I opted to use canned puree for our pies but will eventually try the pumpkins for a soup. I read that they’re better for more savoury recipes than sweet.
I started cooking the day before so on thanksgiving day things were pretty organized, thankfully because it was like a summer day and we just wanted to be outside. This corner of our kitchen between the sink and range is super active and efficient, I love to access everything within arms reach.
Sink scenes…i kept myself busy in the kitchen most of the day, but basically making this turkey dinner and all he fixings was a just good distraction from dwelling on the cancelled plans. Plus it meant left overs for a week. The best part!
We took a mini road trip the day before and stopped into a couple of antique shops, I picked up this large platter which i was excited to use - it was beautiful despite the slightly burnt roasted veg. And that’s about as fancy as we got, I decided to go for a long walk on the beach rather than spend the time to set the table so we ate at the island, super casual, with the whole turkey as the centre piece…. and feeling extremely grateful.
Hope you had a beautiful Thanksgiving however you spent it.
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