Friday, November 18, 2011


In eastern Massachusetts, November is squash, root vegetables, cranberry, spinach and bitter greens time; it's dark early and fire and comfort-food time: more pumpkin and time for Cranberry Apple Crisp.

It's also the beginning of the holiday season and time to make Roasted Almonds, Cranberry Ice, Cranberry Relish, and Creamed Onions, also Cranberry Bread for holiday breakfasts and Pumpkin Pie and Apple Tart for Thanksgiving desserts.  Though Ed's family always served Hot Potato Salad for both Thanksgiving and Christmas, we tend to save it for Christmas and/or New Year's and have whipped potatoes or Mashed Potatoes with Parsnips for Thanksgiving.

As the holidays approach I aggressively "prune" our Andromeda and add rose hips for color as a centerpiece for our table.

For a cozy dinner by the fire, we take advantage of the many varieties of mushrooms now available and have Mushroom Risotto with Winter Squash and Sage accompanied by a salad of Bitter Greens with Mustard Maple Dressing.

Reviewed 9/19/2017

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