The Harvest Giving Table

As the holidays arrive, I’m reminded how much the garden continues to shape the way I cook. The flavors of the season — earthy root vegetables, fragrant herbs, and slow, comforting meals — remind me that cooking from what’s growing is more than just practical; it’s meaningful. These Harvest Giving Table recipes bring together the warmth of the season and the simplicity of fresh ingredients — a way to celebrate what’s in season, what we grow, and the gratitude that comes with sharing it.

Roasted Root Veggie Medley

Ingredients

• 3 carrots, peeled and cut into chunks

• 2 parsnips, peeled and cut into chunks

• 2 medium potatoes, cubed

• 2 turnips, peeled and cubed

• 1 red onion, sliced into wedges

• 2–3 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp fresh tarragon, chopped (or 1 tsp dried)

• 1 tbsp fresh thyme, chopped (or 1 tsp dried)

• Optional: 1 tbsp fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss all vegetables with olive oil, salt, pepper, and tarragon until evenly coated.

3. Spread on a parchment-lined baking sheet in a single layer.

4. Roast for 35–45 minutes, stirring halfway through, until tender and caramelized on the edges.

5. Garnish with a little extra tarragon or parsley before serving.

Tip: Tarragon’s delicate flavor pairs perfectly with roasted roots — it turns simple root veggies into something special and garden-fresh.

Roasted Garlic Mashed Potatoes

Creamy, rich, and full of comforting flavor — this version keeps it simple, using roasted garlic for sweetness and a sprinkle of fresh herbs for a bright finish. Perfect for your Thanksgiving table or any cozy fall meal.

Ingredients

• 2 lbs potatoes (Yukon Gold or russet), peeled and cubed

• 1 -2 heads of garlic

• 3–4 tbsp olive oil, divided

• ½ cup warm milk (or more as needed)

• Salt and black pepper, to taste

• Optional: 2 tbsp butter for extra creaminess

• Chose one of the following options

  • Option 1: 2 tbsp chopped fresh chives or parsley for garnish

  • Option 2: 1 tsp rosemary, chopped, 1 tsp thyme leaves, 1 tsp sage, chopped

Instructions

1. Roast the garlic:

   • Preheat oven to 400°F (200°C).

   • Slice the top off a head of garlic to expose the cloves. Drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30–35 minutes, until soft and golden.

   • Once cooled, squeeze the cloves from their skins and mash lightly with a fork.

2. Boil the potatoes:

   • While the garlic roasts, boil potatoes in salted water until tender, about 15–20 minutes. Drain well.

3. Mash and mix:

   • Add the roasted garlic to the potatoes. Mash together until smooth, adding 2–3 tbsp olive oil and the warm milk gradually.

   • Stir in butter if desired, and season with salt and pepper to taste.

4. Optional if using Rosemary, Thyme and Sage Olive oil Infusion:

   1. Infuse the olive oil: in a small pan, gently warm olive oil with rosemary, thyme, and sage for 3–5 minutes over low heat. Do not let it smoke.

   2. Drizzle the infused oil, strain out the herbs, into the mashed potatoes. Add warm milk, salt, and pepper to reach your desired consistency.

5. Finish and serve:

   • Garnish with freshly chopped chives or parsley for color and a fresh garden note.

   • Serve warm and savor that cozy, homegrown flavor.

Tip: Roast extra garlic while you’re at it — it keeps in the fridge for a week and adds instant flavor to soups, dressings, or spread on toast.

Garden Herb Stuffing

Ingredients

• 1 loaf of crusty bread (sourdough or French), cut into 1-inch cubes

• 1 large onion, diced

• 4 celery stalks, chopped

• 4 tbsp butter or olive oil

• 1 tbsp fresh sage, finely chopped (1 tsp if dried)

• 1 tbsp fresh thyme leaves (1 tsp if dried)

• 1 tsp of fresh summer savory (1/2 tsp if dried)

• 1 tsp rosemary, finely chopped (1/2 tsp if dried)

• 1/2 tsp oregano, finely chopped, (1/4 tsp if dried)

• 1/2 tsp of basil dried

• 1/2 tsp Salt and 1/4 tsp white pepper

• Tip: try adding water chestnuts or chopped apples.

Instructions

1. Preheat oven to 350°F (175°C).

2. Combine herbs and mill spices with salt in a mortar and pestle.

3. Chopped celery and onions.

4. If using fresh herbs - Sauté celery in butter or olive oil with herbs for 15 minutes, add onion and cook for 7 minutes more. If using dried herbs - Sauté celery in butter or olive oil with herbs for 30 minutes, add onion and cook for 15 minutes more.

5. Combine toasted bread, cooked vegetables, and herbs in a large bowl. Season with salt and pepper.

6. Let the stuffing sit overnight in a covered bowl (if prepping the night before)

7. Transfer to a greased baking dish and cover with foil. Bake for 25 minutes, then uncover and bake 10–15 minutes more until golden on top.

Tip: Fresh garden herbs make all the difference — the scent alone will make your kitchen feel like the holidays.