We have had a few warm and humid days lately and the head lettuce leaves started to grow more upright, a sign that it will bolt soon. I harvested the remaining three heads in the plot and one big head from the porch. I still have some leaf lettuce growing with the hot pepper on the porch. I planted a kale seedling in the now empty container on the porch.
I also harvested garlic scapes and snap peas. The snap peas made it onto a crudités platter this afternoon for my now 14 year old son’s birthday party.
UPDATE: For dinner I tonight, made bibimbap lettuce cups with leftovers (meat and sesame spinach). Yum!
Last night’s dinner was Moroccan meatballs with harrisa, cumin-roasted cauliflower with tahini, Greek salad and rice. The five tomatoes in the salad were the very last ones from my garden. They had been ripening on the kitchen window sill for the past five weeks. They were so very tasty.
We spent Thanksgiving at our friends’ house and I was on appetizer duty. My daughter and I made these 
Eating from the garden in November – potato leek soup. Leeks, garlic and parsley are home-grown.
Last two cloves of (volunteer) hardneck garlic. Now onto the softnecks.
Leeks and garlic sauteed in butter.
Add potatoes …
… and water , salt and pepper. Simmer for 20 minutes and puree. To be served with chopped parsley, bacon bits and homemade croutons. Yum!
Yesterday was the Head of the Charles Regatta here in Boston and my 16 year old-daughter participated with her high school’s girls varsity Eight. They did great and qualified for next year’s event but the conditions were rough. It was very cold (40s), with a light drizzle at the beginning of their race and the wind was fierce. Our family spent most of the day outside and we all felt this weather called for soup for dinner. So, I made the first butternut squash soup of the season. I like to roast the squash at 425 for about 45 minutes depending on the size (I typically add fresh herbs at this step, this time it was sage and rosemary from my porch kitchen garden). In the meantime, I saute an onion in butter in the Dutch oven. I then add the roasted squash and saute for a couple of minutes, add water (or veggie broth) and simmer for 15 minutes. I then puree it and add a cup of milk and more water to make it the desired consistency and season with salt and pepper. I like to serve it with a spoonful of grated Parmesan on top and fried sage leaves (optional) and with fresh crusty bread on the side (yesterday’s sourdough bread was from 
Squash is roasted cut side down at 425 F. (The smaller squash on the side was the one from my garden. It was very tasty.)
Post-roasting, nicely caramelized. 
My share today: Ping Tung eggplant, rutabaga, flat parsley, red Russian kale, jalapeno and ghost peppers (not pictured: tons of Thai basil).
I will take back what I said about cucumbers. I harvested two big ones yesterday, plus green beans and two eggplants. There are just a few more tomatoes on the vines now, sadly.