Y FAVORITE holiday of the year is Thanksgiving. The late day sun casts yellow and orange hues that saturate the sky, the sun rides noticeably lower on the afternoon horizon and the nighttime temperatures can get quite brisk. The shift of seasons is quite pronounced between summer and fall, and with it comes an anticipation of the holiday season.

Thanksgiving is the one holiday where food is the main attraction. It's a secular holiday that doesn't add layers of activity, responsibility and an inordinate amount of advance planning - a.k.a. stress. It's a celebration of the bounty provided by the mother lode, a time to appreciate what we have and to whom we owe gratitude. It's also an occasion of sharing traditions or, perhaps, experimenting with things representing a break from tradition. And it's a time to get really serious about the food.

This FE edition is quite simple in its focus. Aside from an ode to the pear, it dives into the nitty-gritty of the classic Thanksgiving meal - stuffing, mashed potatoes, pumpkin soup, green bean casserole, sweet potatoes with marshmallow. You'll learn about the technique of brining - practice on a chicken before - it is a spectacular way to elevate the gobbler. The featured stuffing recipe is my mother's, one that I've savored for decades. The only thing November's FE can't adequately convey in print is the bounty you'll discover when you come to our market. You will be moved by the beautiful displays of fall fruits and vegetables, the wide array of well-made wines, the amazing local artisan cheeses, the incredible natural and organic meats and poultry, the sustainable seafood, the myriad baked goods and prepared foods, the appetizers, tasty snack items and unique nuts, and, finally, the ingredients to make this year's day of thanks spectacular. The time to celebrate and appreciate our bounty has arrived!

Good eating!