Our Local Thanksgiving Dinner

We have an unofficial tradition for Thanksgiving that has developed on its own though the years.  Each year we tally up how much of the meal we grew and harvested from three of our family gardens.

Here’s this year’s tally: potatoes, sweet potatoes, brussels sprouts, cabbage for coleslaw, onions, apples for apple sauce, sauerkraut, eggs for baking, pickles, sweet corn, green beans, tomatoes and peppers for salsa, and blueberries for the cheese cake.

Anything we don’t grow, we try to get from local producers.

As usual, my sister bought a champion 4-H turkey at the county fair and roasted it for dinner.   This year the turkey weighed in at 34 pounds; there was plenty for everyone to take home.

We’re already planning on what to grow for next year’s Thanksgiving dinner.  So far no one has volunteered to raise the turkey.




Bob Dluzen
As a result of being a gardener for more than 40 years, 30 of those as a professional, Bob's gardening has become an integral part of his life. "It's the ever-changing seasons and the wide variety of plants and gardens that keeps me intrigued," he says. Bob lives and gardens in rural Monroe County.