We had home canned pickles with our midday meal. Also used several home grown herbs when cooking the turkey and broth/gravy...garlic, leeks, thyme, onions...some where fresh, others dried.

I don't can a lot of things but try to store them for fresh use in the fall and winter. We had blue potatoes we grew with our meal today. They make some interesting mashed potatoes that I'm not sure I like. They taste fine, but the blue is a bit much to look at on the plate and looks bad when you add brown gravy :) Purple carrots were added to turkey vegetable soup. I don't have a problem with their color in soup or on a dinner plate, but they aren't purple through and through.

Oh yes, we are also having homegrown potatoes from our winter storage, but mine this year are Kennebec and Pontiac, LOL. I did grow the blue potatoes last year and we mashed some, they kind of became a lovely lavender, which did look a bit unappetizing when covered with the turkey gravy and looked even odder when the leftovers were used for shepherd's pie!

Mother's raspberry pie will contain the raspberries that I picked, a cupful at a time, and froze so I would have enough, and the cornbread stuffing will use some of my dehydrated leeks and our homemade Italian sausage.

We'll also be having deviled eggs with eggs from my hens and peach cobbler with peaches from last year's harvest, the final bag left in the freezer.

I also grew those purple carrots and you're right, they aren't purple all the way through, they're orange in the middle, but if I can them, they're all dark. Zombie Carrots, the grandkids call them.

Happy Thanksgiving.

Annie

This year's broccoli from the freezer in the broccoli and cheese casserole, our own mashed white potatoes, sweet potatoes, and onions from the root cellar, 2 kinds pickles, cranberry and apple relish, and our canned butternut squash for the pumpkin pies.

A happy season to all.

Dave