Harvesting leeks for the potato dish

Thanksgiving here was a great way to kick off The Dark Days Challenge for us! We hosted a family local foods Thanksgiving Supper the day after Thanksgiving. Unfortunately, I didn’t get pictures of that particular spread altogether, but we put together meals from its leftovers, right into December.
The Thanksgiving Supper menu included:

Homemade pate - amazing!

Chicken Liver Pate on Homemade Toast

pastured bird

(livers from our chickens, homegrown herbs, local butter, homemade “sherry”, 6 non-local green olives for garnish. Bread flour from local source, );
Enormous homegrown 9.5 lb roasting chicken (seasoned with our sage);
Locally hunted Venison Roast (hunted, processed, and expertly - deliciously!- cooked by the contributor);

Dragonwood Rumbledethumps (Potatoes, Parsnips, and Leeks, all grown in our backyard, mashed together, with locally produced milk and butter);

"Long Pie" Pumkin, ready for pie-making

Baby winter greens mix

Quince-Cranberry Sauce (Quinces grew in our back yard, Apple elsewhere in Michigan, Cranberries were, sadly, not local);
Huge Fall Greens Salad picked from the backyard garden (Dressing of non-local olive oil and vinegar, plus our own maple syrup, garlic, and herbs);
Small Delicata Squash Halves, with our maple syrup and local butter (Delicatas from our garden);
Pumpkin Cheesecake (Long Pie Pumpkin grown a few miles away by the contributor who brought the dessert).

Why no better pictures of the finished food? I was on-call for my other life as a midwife, and got the call from a  laboring mom around the time the food was done and headed to the table!

But here’s our next day’s plate-up of the leftovers:  Salad of leftover greens, Roast chicken, & Jerusalem artichoke (dug same day in the garden); Pate on toast; The brilliant ruby Quince-Cranberry sauce….