wood-and-chicken-wire cover to protect plants from squirrels, and an old sheet to throw over it on frosty nights. When I remember to.
We also ate the last of the home-grown tomatoes, though I decided not to put them in the salad because after ripening from fully green they were still kind of hard inside, like winter supermarket tomatoes but without the perfect skin. So I cut them up and stewed them and then added them to a side dish of mushrooms and onions. They softened up fine, and added a rich flavor to the dish.
We had what I think was a Red Kuri squash for Thanksgiving, cut up and steamed, then roasted with olive oil, balsamic vinegar and honey. I roasted those seeds too, but they were too tough to eat - unusually thick for squash seeds, almost gourd-like except much bigger.
I'm thankful to be able to grow some of my own dinner and buy the rest (from farmer's markets in part). Hope you enjoyed your holiday meal and have leftovers to munch on!