From Farm to Thanksgiving Table

By Paso Robles Press · Sun Nov 23 2025

By BeeWench Farm

November is an interesting month. It finally starts feeling like fall, but there’s also the chance it will be almost 90 degrees out! It’s a bit frustrating for everyone ready to cozy up for fall, but great for the summer lovers. This goes for the produce as well! The heat-loving plants are nearing the end of their season, and our farmers are getting ready to plant cooler-weather veggies.

If you are looking to grow some of your own produce, fall is a great season to plant! My personal favorites are garlic and onions. Although they require a lot of patience, they are easy to grow and are used in so many dishes! I usually buy a bag of onion starts from Farm Supply and just pop them into the soil, add water and they take off! It’s a great activity for kids to help with because they love poking holes in the dirt and burying things. If you find organic garlic from the store, all you need to do is break apart the cloves and plant them pointy side up to get beautiful garlic bulbs in the spring! They will most likely need some additional watering if it is a little dry between rain, but they require minimal care until they are ready to harvest.

I’m very appreciative that we have so many amazing farmers in our community who know how to deal with all the challenges that come up growing food. It’s not easy, and they always bring the most beautiful fruits and veggies to the markets each week. I am very thankful that we can get the most beautiful and nutritious produce to cook with our own turkey this time of year. We put a lot of love into raising our turkeys for Thanksgiving and I think it’s only right to serve it alongside the freshest and best veggies.

Butternut squash is one of my favorite things to eat in the fall. It’s beautiful, tasty, and simple. I made some when a friend was visiting, and he reluctantly ate some. He then exclaimed, “Why does my mom make this so gross all the time and this is actually good?!” I laughed and we concluded that butternut squash is so much better without adding more sweetness to it. I’m sure there are plenty of people out there who love their brown sugar and cinnamon roasted butternut squash, but I am finding a lot of people who enjoy it like I do with lots of herbs, pepper, and even some cheese.

If you need a simple and delicious side for any meal, just roast up some butternut squash in olive oil, salt, and pepper. I usually add some herbs like sage, thyme, or rosemary after it is done in the oven and sprinkle on some parmesan or feta cheese. This fall harvest salad is delicious with some leftover butternut squash and can make a delicious side dish to share at Thanksgiving.

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November’s Produce:

• Apples
• Cranberries
• Figs
• Grapefruit
• Grapes
• Kiwi
• Kumquats
• Mandarins
• Pear
• Persimmons
• Pomegranates

Vegetables:

• Acorn Squash
• Beets
• Brussel Sprouts
• Broccoli
• Butternut Squash
• Cabbage
• Carrots
• Cucumber
• Leafy Greens
• Leeks
• Pumpkins
• Sweet Potatoes

Fall Harvest Salad

Ingredients

Honey Dijon Vinaigrette

• 1/2 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 3 tablespoons honey
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper

Salad

• 2 cups diced butternut squash (one medium squash)
• 2 tablespoons olive oil
• Pinch Kosher salt
• Pinch freshly ground black pepper
• 5 ounces mixed greens
• 1 large Honeycrisp apple (stems/seeds removed, thinly sliced or cut in small pieces)
• 1/4 cup goat cheese, feta, or blue cheese
• 1/4 cup candied pecans or walnuts
• 3 tablespoons pomegranate seeds (one pomegranate fruit)

Instructions

1. Preheat oven to 400 degrees F. In a small bowl toss together the diced butternut squash, 2 tbsp olive oil, and pinch of kosher salt and ground black pepper. On a baking sheet, evenly spread the diced butternut squash. Roast for 25-30 minutes, flipping halfway through, until they are golden brown. Remove from oven and set aside.
2. While the butternut squash is roasting, in a small bowl add all the vinaigrette ingredients and whisk until fully combined. Taste and adjust if needed, if too acidic, add more honey. Place in refrigerator until ready to serve, whisk again prior to serving.
3. In a large serving bowl, add in the mixed greens, followed by the roasted butternut squash, sliced apples, cheese crumbles, pecans, and pomegranate seeds. When ready to serve, drizzle with the honey dijon vinaigrette.

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