So our power was out last night, through most of the night, but it came back on just before 6:00am and stayed on.  This was fortunate, as there was a lot of cooking planned for today.

The snow on the trees did look pretty in the sunlight this morning (click to enlarge):



It appeared that we got a total of 6 or 7 inches over the storm.


We did another shoveling of the driveway (which went quickly with the help of our houseguests), and knocked snow off the branches of a lot of trees and bushes that were being weighed down.

Our Thanksgiving meal once again had a bunch of local ingredients.  I did not take pictures today, but here’s a rundown of dishes we had and where various foodstuffs came from:

  • Chestnut bread stuffing: contained leeks from the Hampshire College farm center (about a mile from the house), chestnuts from our trees, and sage, thyme, and rosemary from our garden.
  • Mashed potatoes and celery root: the celery root was also from the HC farm center (they have a fall CSA that we buy a share in every year), and there were also chives from our garden in this dish.
  • Baked sweet potatoes: these are from the HC CSA.
  • Popovers: eggs and milk from specific area farms went into these.
  • Boiled beets: HC CSA
  • Steamed broccoli: HC CSA
  • Sautéed kale: HC CSA
  • Apple pie: made with Cortland apples from Atkins Farm, which is also about a mile from our house.

We also had a bit of a few different vegetables that we’ve pickled recently (turnips, eggplant, daikon – all from HC).  More on that activity will probably come in a future post.

Happy Thanksgiving!