It looks like fall is really here, although I keep waiting for a reprieve and a return of some summery weather for one last swim in the lake!  I'm not giving up, it has been known to happen.

Tony, Brenda and I have been pondering on what to make for our Oct. 2, Harvest Dinner at the Market.  There are so many choices, everything's seems to be ripe right now. Sweet corn, broccoli, Brussels sprouts, beets, squashes, new sweet peas...

 We finally agreed upon Butternut Squash to make a Risotto for our First Course.

It seems perfect for these chilly evenings we've been having.

For the Main Course we thought a beautiful Loin of Pork marinated with our garden Rosemary, Sage and Thyme.  We'll roast it a la Julia Child on a bed of diced root vegetables, which will later be pureed and incorporated into the sauce.

We will oven roast some local carrots and beets to add to the caramelized flavor of the roast.

Salade

We will combine local Apples, Celery, Toasted Walnuts and Roquefort over fresh greens and sprinkle with Late Harvest Riesling Vinegar.

 For Dessert, Brenda voted for Tony's Harvest Spice Cake, rich with fresh ginger and ground spices, he will top it with Lemon Curd, lightened with Whipped Cream.
 

Coffee Service finishes the evening.