Happy T-giving from garden guru Ron Wilson



THANKSGIVING FORECAST - Turkeys will thaw in the morning, then warm in the oven to an afternoon high near 190 degrees.  The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder.   During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates.  Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other.  Please pass the gravy.   A weight watch and indigestion warning will have been issued for the entire area, with increased stuffiness around the beltway.  During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34 degrees in the refrigerator.  Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established.  Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day.  We expect a warming trend where soup develops.  By early next week, eating pressure will be low as the only wish left will be the bone.


[It’s not a good thing to take a turkey to church, especially because they use such fowl language.  Speaking of turkeys, the American Poultry Association recognizes 8 types of turkeys – the bronze, Narragansett, bourbon red, black, slate, royal palm, Beltsville small white, and white Holland, which is the most commonly, raised turkey.]


[Domesticated turkeys can’t fly, but wild turkeys can, at speeds of up to 55mph.  They’re not too slow on foot, either, running as fast as 20-25mph!  They have no external ears, yet have excellent hearing.  Turkeys can see in color, cannot see well at night, and have a wide field of vision (about 270 degrees).  They also have a poor sense of smell, but an excellent sense of taste.  Did you know that Benjamin Franklin proposed that the turkey become the official bird of the United States?  Yep, and he was really upset when the eagle was chosen!]



[As best our records can tell, the original Thanksgiving menu included venison, fowl (probably not turkey), fish, seafood, grains (including corn which was used for making cornmeal and fried bread), fruits (which included boiled pumpkin), vegetables, nuts, herbs and seasonings.  A little different than today’s menu wouldn’t you say?  Charles Dickens is created for popularizing the serving of turkey on holidays, thanks to ‘The Christmas Story’.  Before that, it was swans, peacocks, cranes and geese for special occasions.]