The late fall bounty from the London Ferrell Community Garden (tender fresh lettuces) and the Campsie garden (fennel, chives, mint, parsley, and toasted butternut squash seeds) led us into Thanksgiving week with proper gratitude.
We also had a luscious platter of Middle Eastern goodness from Sahara.
Late fall roses and double-blooming Korean lilacs formed the centerpiece.
We enjoyed a cornbread casserole with Stone Cross Farm bacon and Blue Grass Parmesan, and an upside down caramel apple cornmeal cake that did not do justice to the wonderful Reed Valley Orchard apples involved.
Israeli saffron couscous (veggie) cast a lovely yellow light.
Spicy candied pecans inspired a left-behind love note from a young member of the group, who said, "The candied spicy pecans were so good. I would eat them every day if I had a box of them."
Late arrivals were welcomed - both the people and the foods, which included a lovely pasta dish and a Black Bottom Banana pie from local favorite Missy's Pies.
It was the pumpkin and sage soup (vegan) from Winston Avenue that went first.