Last fall, just before the first frost, we held a harvest dinner challenge at the farm. Everyone that participated had to make a dish with ingredients sourced only from the garden and farm (with the exception of cheese and cream). We all enjoyed delicious harvest dishes on a table decorated with homegrown flowers.
The menu included:
- Cold tomato starter soup - similar to Spanish salmorejo/gazpacho
- Jalapeno pepper appetizers with bacon, onion and cheese
- Zucchini sticks with cheese and salsa for dipping
- Carrots with raisins and apple (popular Finnish dish)
- Potato and bacon casserole
- Broccoli and leek casserole
- Leek casserole
- Roast with potatoes, carrots and onions
- Homemade pickles
- Spelt bread
- Butternut squash (pumpkin) pie with spelt crust for dessert
