Happy Thanksgiving. This year we're roasting a turkey from Fair Valley Farm and trying it this way, with the legs splayed and braised. It smells delicious.
For dessert I roasted our last kabocha squash from Camas Swale Farm, and I baked my favorite pumpkin pecan praline pie.
When we sit down to our feast, we will express our many thanks to the local growers who are providers of delicious food and stewards of our environment.
