Karen Sullivan presented a pictorial program on Kitchen Gardens of the CHG membership: Growing Plants for Culinary Purposes. The focus was on function and aesthetics. Contributors who kindly shared digital photos of their gardens were: Dixie Kelly, Cathy Tolman, Netta Turnbull, Judy Powell, Madge Eggena, Karen Sullivan, Mary Beth Collins, Ann Baldwin, Margery Orell and Blue Bird Hills Farm, which hosted one of our member outings.
To make lemon sauce, combine ½ cup sugar, 4 tablespoons butter, lemon juice, lemon rind and water in a small saucepan. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer for 4 minutes, stirring until the mixture is clear and slightly thickened. Serve warm over gingerbread. Top with strips of lemon peel, if desired.
Roasted turkey, cut into small pieces