Dear Bay Weekly: A while back I read an article written by Amy Russell regarding Community Supported Agriculture. She had mentioned something about a specific website that offered a searchable ingredient list for common CSA foods. I would like to know the address. –Nicole Reed: jpreed30@hotmail.com

In the harried countdown to one Thanksgiving feast, my younger son dubbed me The Frenzied Cook. Sad to say, I deserve the name. Planning ahead is not my strength. I’m captive of the moment, slave to impulse. That brisk Thanksgiving morning, after a walk in the woods, I’d indulged in a nap by the fireplace. Once I moved into the kitchen, the frantic rattling of pots and pans that ensued could have made me songwriter Charles Calhoun’s inspiration for Shake, Rattle and Roll. Instead, I inspired my sobriquet.

Darkness comes early, as we settle into Standard Time, with the sun setting around 4:55 at week’s end. We passed the mid-point of autumn early this month, and now we shed daylight fast in the march toward winter solstice. Every day until then, we shed almost a minute of sunlight each afternoon, and in the morning, when the sun rises around 6:45 at week’s end, we lose more than a minute each day.

Like the Native Americans and the Pilgrims who learned from them, the Gouin family is sustained by our garden throughout the winter. I’m happy to share with you some of the ways we enjoy winter vegetables on Thanksgiving — and all season long.   Fall Vegetable Dishes If you had planted seeds or transplanted Brussels sprout seedlings in mid- to late-July …