We love getting friends together to enjoy a nourishing meal, especially a harvest meal. I cooked up an impromptu harvest meal with PFI friends on their way home from a Decorah field day. I roasted a lamb shoulder infused with rosemary and garlic in the oven for 4 hours. We had rosemary and garlic roasted potatoes, butternut and acorn squash, sautéed green beans in garlic and olive oil, and a little lamb stew meat over onions and carrots. Everything was certified organic or raised organically. We created a red wine gravy with the drippings from the roast and it was fabulous! My favorite cooking app is Yummly! You have to get it!
A before picture: