What better day for a family get-together? A warm breeze, food in the oven, and most importantly, pumpkin pie cooling on the counter.
By this time of year I am usually bundling up in sweatshirts and mittens to attend our annual Thanksgiving craft show; this year I could have worn shorts. For most of my extended family, Thanksgiving still means turkey, so the oven was on all day, forcing us to put on the air conditoning. And sometimes the heat is on by now!
Anyway, there was plenty of vegetarian food to go around for all of us, even those who piled it on top of their turkey and stuffing. An aunt whipped up an interesting dish of acorn squash, feta cheese, and falafel while I decided to make a main-dish curry. Non-traditional? Yes. Delicious? Yes. Starting a new tradition? I think so.
The week ahead seems to be bringing more seasonal temperatures, which means it’s time to think about more autumnal cuisine. But it also got me thinking – is Thanksgiving a different experience for those in warmer climates? So many foods I associate with holidays are linked to the Canadian fall harvest. I’ve added a question to our discussion on vegetarian Thanksgiving dishes and would be delighted if you could add your own insights into tradition.
Over the next few weeks I am aiming to take advantage of all the seasonal produce coming my way: this means lots of squash, apples, potatoes, cabbage, and other wintery goodies. Summer is nice, but there is something refreshing about fall.
