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A cook’s ode to the November garden

Renee Studebaker

If I had to pick one month that is better than all the rest for cooking and eating from the garden, I would choose November.

But not because that’s when Thanksgiving happens. No, I would pick November because that’s the month when warm weather and cool weather vegetables grow happily side by side in my fall garden. Which means it’s the one time of year when I can count on having homegrown cilantro (cool weather crop) to add to homemade salsas made with tomatoes and peppers (warm weather crops).

It’s also the month when I can have homegrown tomatoes and baby leaf lettuces (cool weather crop) on the same plate. (What a concept! ) And if I want to, I can top that salad with sugar snap pea shoots (cool weather crop) AND green beans (warm weather crop).

Or I can harvest a little of this and a little of that and make a healthy and full flavored vegetable soup, one that’s just right for a light supper on a cool November evening or a first course on Thanksgiving Day.

Thank you, November, for being such a fine gardening month. This fall harvest soup recipe is dedicated to you.

(Giving Thanks For) November Soup