Not exactly local foods, but at least local herbs flowers that I planted. Three floors up on the 18th floor roof garden, the "pinch an inch" herb garden that I tend each year for my building offered me a gorgeous array, even on Oct. 29. I had promised I wouldn't 'fuss' if I cooked instead of us four going to one of the 54 restaurants within a 3 block radius of my home. The rinsed thyme leaves flavor the vegetable soup I made with canned chicken stock and the wilted remains of onion, garlic, carrot, celery, and parsnip languishing in my veg bin. Snipped chives will grace the mashed butternut squash. I'll mince perfect parsley atop the chicken thighs baked with honey, mustard and fresh ginger. Plain baked potatoes or buttered noodles will accompany the main course. Ben will use the mint in his favorite mocktail, the Platonic, made with pineapple juice and tonic. The dessert comes straight from my freezer: bread pudding that I had made in quantity the last time my collage group was here, paired with blueberry/plum sauce made with lavender buds, also from the pinch-an-inch herb display. I couldn't resist two hydrangea branches at peak and threw in some greenery to welcome our friends tonight in the first snow of the season.