I spend the better part of my days working on stories for this magazine that are slated to run two, three, maybe six months out. We often test recipes up to a year in advance, so that we can cook in season. All of which might lead you to assume that my home kitchen is equally well organized, that my weekday meals are planned by Sunday night, and that important events like Thanksgiving are decided on weeks out. Let’s just say you would have lost that bet.

I’m big on spontaneity at home; I like to cook with what I find at the store, with the weather in mind, or my mood. I don’t plan much at all, even dinner parties. So it’s probably no surprise that I just started thinking about what to make for Thanksgiving. With the October/November issue in hand, I headed for the local farmstand for some ideas.

I found beautiful leeks, not too big, perfect for creamy baked leeks. Several pounds of gorgeous bosc pears will become the fresh pear pie with dried cherries and brown sugar streusel from the cover. And the just-ripe fuyu persimmons I grabbed are going into a salad with fennel and hazelnuts. Not bad for coming so late to the party.

Creamy Baked Leeks with Garlic, Thyme, and Parmigiano		Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel		Fuyu Persimmon and Fennel Salad with Hazelnuts

How about you? Have you planned out your Thanksgiving menu?