Don’t get me wrong. I like turkey, dressing, mashed potatoes and gravy as much as anyone. My expanding waistline is weighty evidence. But this year for Thanksgiving dinner, I’ll stray from the bland beige foods of my Midwest upbringing by adding to the holiday table a rainbow of fruits and vegetables from my garden. Red and yellow will come from heirloom tomatoes still ripening on the workbench in my garage, despite a killing freeze almost a month ago. Baked ‘Georgia Jet’ sweet potatoes from the root cellar provide a splash of orange. Green will come from parsley and ‘Panther’ cauliflower. I harvested the last of the ‘Panther’ cauliflower (more chartreuse green than forest green) and purple ‘Graffiti Hybrid’ cauliflowers a week ago, but they’re holding well in the fridge. Blue was the most difficult color to introduce, and I’ll admit that I’m stretching it a bit by using frozen black chokeberries harvested earlier this fall. (Blueberries and blue/black raspberries never made it to the freezer. They were devoured as soon as they were harvested!)
Will colorful fruits and veggies will grace your Thanksgiving table? If not, consider planting some next year to perk up your plate with diverse hues. After all, the first seed catalogs arrived this week. It will soon be time to place seed orders for next year’s colorful feast.