THANKFUL

Thank you to relatives and friends who wished our family a ‘Happy Thanksgiving.’ We are truly thankful for so much: our readers, family and supporters are on our “gratitude list.”   We are indeed blessed that we are able to share our sustainable journey with you over these last seven years and hope that we will be able to continue to inspire fellow travelers in the years to come.

We hope you all had a wonderful and blessed gathering with a celebration of your garden’s harvest, local foods, family and sense of community.

As we were sitting together mulling over the past year, it came to our attention that this will the the first year in nearly a decade that we will not have a leaky roof covered in blue tarps. Instead of feeling slightly dreadful of any blessed rain now we say “let it pour!”

Thankfully, we didn’t have to travel far to share the feast – just down the road to our friend’s house for a community style potluck Thanksgiving feast.   We enjoyed the dinner with 20 others, most were familiar faces but also some new ones.    We brought along two types of salads (every year we bring the salads and dessert) homegrown mixed green with homegrown pomegranate seeds salad and homegrown swiss chard salad and resident baker extraordinaire, Jordanne, baked her famous chocolate brownies and oatmeal cranberry cookies.   Besides Jordanne’s always scrumptious goodies, which always get rave reviews, the swiss chard salad was also a hit.   As I sat at the head of the long table, I could hear murmurings in the din of conversation “what kind of salad is this, this is soo good, what’s in this salad?”   When a concept for a recipe “hits me,” I’m one for keeping meals and dishes simple – no need to cover up in spices or extraneous ingredients. Homegrown produce is what captures the palate’s attention every time. Folks somehow think that you’ve added some magic ingredients when it’s all about homegrown flavor, which is extremely intense and like a symphony to the taste buds when you actually experiences real down to earth food.

We have been vegetarians for over 16 years now, and Thanksgiving is one of the rare occasion we splurge and eat processed food – processed soy, that is. This year a friend of ours brought along the Tofurkey “Roast.” Though definitely far from the “real thing” the processed tofu gives the appearance of meat substance on your plate; however, it’s the homemade fixings that really make the meal.

:: Field Hand Appreciation :: JG $25 donation is greatly appreciated.   Don’t forget you can also support PTF this holiday season with purchases from the online store which carries sustainable and practical goods.

Catching Up

There are lots of things to write about! Questions submitted by readers to answer, last week’s meal to post. musings, etc Stay tuned for all that and more.


BOOKMARKS

Being thankful brings happiness {Canada.com}

Mom was right! If you say thank you, for even the smallest gift or slightest show of kindness, you’ll feel happy.
read article

Winning the rat race by quitting it {LA Times}

Each Thanksgiving, our litany of gratitude suggests that, on some level, we know that. But in the time between each Thanksgiving, we prove, rather decisively, that we don’t know it all that well. Because so much as “people” happiness tends to rule our memories, “thing” happiness, or at least the promise of it, has a habit of governing our actions.
read article

No Comments

  1. Mia says:

    I’ve been catching up on your posts and would love to know what is in the swiss chard salad. I have chard in my garden right now and would love another way to use it. Thanks!!