Harvest Festival 2012: Pt 1

THE MENU! All dishes included garden produce; some exclusively so.

Apple pie - right out of the oven.

Peach Raspberry pie after it's baked

Everyone lining up - plates in hand

My first plate-load

A close-up of some of the spread. Food gets served in its cooking container in my house - nothing fancy!

Pies - before they go in the oven. Cute little pastry art by Jenni Finch.

Pumpkin Peanut Soup with Chives and Sour Cream

Happy Birthday to Tricie!!

Appetizers:

• Local Cheese Platter with Provolone, Smoky Jack, Garlic & Herb Chevre, and Spicy Honduran Harvest cheeses. I made the whole wheat herb crackers that accompanied.
• Hummus and pita wedges (pita made by a local bakery)
• Roasted squash seeds
• A selection of pickles we canned this season, including Dilly Beans, Mustard Green Peppers, and Cantaloupe Pickles (which were bizarre.)
• Honey cake (provided by Alex's mother as a Rosh Hashanah treat)

The Dinner:

• Tomato, Basil, & Balsalmic Salad
• Cucumber Salad
• Blue Potato and Rutabagas au Gratin with sage
• Quinoa-stuffed Guatamalan Blue Banana Squash
• Roasted Brussel Sprouts smothered in caramelized onions and mushrooms
• Spicy Szechuan Wax Beans
• White Sweet Corn (brought by by sister Tricia)
• Homemade Italian Bread (brought by Mom & Dad)
• Spicy Pumpkin Peanut Soup (brought by Shannon, and I vote this as MVP.)

The Beverages:

• Homemade autumn ale
• Three different ciders from Arsenal Cider House in Lawrenceville
• Homemade apple cider (non-alcoholic)

The Dessert:

• Peach Raspberry Pie (the fruit was brought my my sister Lizzy)
• Apple Pie
• Chocolate Hot Fudge Cake (not in keeping with the local theme, but it was my sister's birthday cake so it gets a free pass)

Breakfast the Next Morning:

• Leftover Pie
• Honey Cake
• Pumpkin Chocolate Chip Bread (Tricia)
• Leftover Italian Bread, toasted with raspberry jam (mine) and blueberry jam (my mother's)
•  Gluten Free Apricot tea cakes (much better than they sound)
• Leftover hot apple cider