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.
From my garden in my pantry right now: garlic, hydroponic basil I grew from basil cuttings back in early October (although the basil now is slowly dying).
From my garden in my refrigerator right now: carrots, leeks, beets (I roasted them a couple of days ago and we will have them in a salad tonight).
Still growing in the garden: leeks, kale, Brussels sprouts.
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!
Today I spent a couple of hours raking our back yard (I had great help by my son) and clearing out the front yard flower bed and then moved on to the community garden. It is supposed to dip down to the 20s tonight so I thought it would be a good time to get the garden ready for winter. I got a bale of field hay from 
Still growing are two stalks of Brussels sprouts …
…, two stalks of kale and about a dozen leeks. Ready for winter: