On the other hand, this year may be our most bounteous harvest yet for the holiday table.  In the past we’ve had little more than a few herbs to use for the big feast but this year we’ll be able to serve our own Brussels sprouts as well as lettuce if we went nuts and decided we needed to ruin our holiday meal with a salad.  There are also a few shallots poking their fronds up from the soil.

Alas, it doesn’t look like the beets I planted in late August are going to amount to anything.  Maybe enough for a garnish at best.  I’ll wait until Thursday to pull a couple and roast ‘em up real fast if there are enough to make a side.

In preparation for the arrival of friends and family we gussied up the yard this weekend.  Mowed, fertilized, raked the remaining leaves.  This year we only threw out one bag of leaves, the rest went to the composting bin to be used over the course of the year.

Also, on Friday I stopped by our guys at NJ Grinding to get our knives sharpened for all the food prep we’ll be doing.