{Foodbuzz 24 x24} Autumn Harvest Celebration

Every year since we moved into our home we have had a garden.

This year we had a banner year, minus our pumpkins.

Since I am always looking for a reason to celebrate we enjoyed the harvest from our garden today with a feast.  Gorgeous, fresh, flavorful food is my definition of gourmet and when all {well, most of it} comes from you own backyard it is the epitome of budget friendly!

Tonight’s Menu…


I have never made homemade tomato soup and now I will never be able to go back to store bought again!  This great recipe for tomato bisque which is tomato soup mixed with milk or cream {I know, pure fabulousness} was beyond easy!

I used tomatoes that I had canned last year but you could certainly use fresh as the recipe suggests or canned tomatoes from the store.

I served it with Caramelized Onion Focaccia which I made with my pizza dough recipe.  I rolled it out thinly, drizzled it with a little olive oil, topped it with the caramelized onion, and baked it per my dough instructions.

Our next course was our beautiful roast and root vegetables.  We raise our own beef so we are blessed to have access to grass fed beef whenever we need it.  Every family is different and when it comes to meat, I try to buy what looks fresh and what is on sale.

I had a 6 lb roast, approximately.  I preheated the oven to 500°.  Using two ribs of celery I created a roasting rack by chopping them in thirds and setting them up on a baking sheet.  Set the roast directly on top of the celery.  I then created a paste with 10 cloves of garlic, finely chopped and smashed with 1 tsp of course salt.  I rubbed the garlic paste on top of the roast and surrounded it with root vegetables drizzled with olive oil, salt and pepper.

I roasted it at 500° for 30 minutes to get a nice crust then continued to roast it for 2 hours at 275°.  The result was a juicy, tender, and delicious roast!

The last course was one of my all time favorite desserts…apple crisp!

I baked the apple crisp while we ate dinner so it would be warm when I served it.  We quickly cleared the dishes, scooped out bowls full of apple crisp and topped it with vanilla ice cream.

It didn’t last long!  The recipe I used is below for you to print using a new format!  I hope you like it.


  1. Next time – invite me please! What a great meal! Did you all take a long nap afterwards? 🙂

  2. Wow, a fantastic and really fresh feast sourced from your own garden, that’s really great! Thanks for sharing!

  3. This looks like an amazing meal. I love the way you’ve styled your table and included a menu. You’ve got me hungry for a good roast now!

  4. Looks wonderful! I love fall and fall foods. 😀 Thank you for the apple crisp recipe.
    Memphis, TN

  5. OH YUM! I am going to try that tomato soup, i make mine with fennel and tomatos but yours sounds fabulous. Nice meal!!

  6. thank you so much for visiting me! 😀 And I looove your blog~it’s so beautiful, and you seem to be a great cook. Everything looks so gourmet and professional.

  7. this all sounds wonderful!

  8. Oh my gosh! What a perfect meal. Wish I lived closer and could join you!

  9. Great menu! I’m with you on the tomato soup. I made it once and I’ve never bought it again.The apple crisp looks delish as well.

  10. Now this sounds like a perfect meal! Love this idea, and recipes.. making my mouth water:)) Congrats on 24×24!!

  11. That’s quite a spread! There is such a sense of satisfaction when your own homegrown goodies find their way to your table. I love that! Well done!

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