Week 3 Menu Download

Saturday:
We had a Harvest Potluck with some of our homesteading friends. Everyone brought amazing homemade food! The meal and who made it are as follow:
Italian herb stewed rooster (slaughtered the day before) and goat cheese stuffed figs wrapped in prosciutto from Alethea and Tim
Homemade pita and dip from Shelby and Greg
Whey lemonade and homemade goat cheese with tomato jam and baguette  from Heidi and Ute
Calzones from Esperanza
Gazpacho from Nicole
Pumpkin Bundt Cake with walnuts and caramel sauce from Clare and Jon
Squash Lasagna, no knead bread, and marinated grilled eggplant by us. The squash was from our garden; the pasta was handmade using our chickens' eggs; cheese was handmade

Sunday:
Leftover lasagna
Leftover cake with sauce (honestly it's lucky it made it that long because it was soooo good)

Monday:
Handmade raviolis filled with homemade ricotta and sage.
Meat sauce with grass fed beef, oven roasted tomato sauce and lots of veggies from our garden and the farmers' market.

Tuesday:
Rice Noodles with leftover sauce from Monday
Homemade Strawberry Rhubarb Pie - homemade lattice crust, strawberries and rhubarb from our garden.

Wednesday: 
Pumpkin soup with leftover pork (from our summer BBQ where we roasted a whole pig). Squash and onions from our garden. Mushrooms and carrots from the farmers' market.
Leftover Rhubarb Pie

Thursday: 
Leftover soup, Filipino rolls from our neighbors.
Leftover Strawberry Rhubarb Pie

Friday:
Random chicken pasta alfredo dish made from sauce my mom had given us.
Rosemary Garlic Artisan Bread

Saturday:
We were at a party so we just ate what was served.

Reflections:
There wasn't really anything all that significant about this week. We did go to a pumpkin carving party at a friend's house on Saturday, so we got our fill of food we can't normally have <cough> candy corn <cough>. I was excited about that candy corn. I LOVE candy corn and was bummed that I wasn't going to get any this year. But, I have found a recipe for it and will be making some later this week and will post the recipe next week on the DIF blog.