Spring

Appetizers

Tomato, basil and mozzarella skewers with homemade crackers*
* Crackers made from homemade lard (you go, Diane!)
Potato skins with feta, double smoked bacon and chives
Battered and fried prairie oysters (harvested by Gwen!)



Main course

Sourdough bread (flour from Highwood Crossing)
Spinach with honey & roasted pepper dressing
Beef Kabobs with Gull Lake cherry tomatos, eggplant and onion

Dessert

Prairie Sky Rhubarb Crisp with Cheater* ice cream

Drinks

King Arthur's Dry Mead from Chinook Arch Meadery
Mint tea
Walker's Own Apple Juice
Big Rock and Wildrose beer

Winter - February

This was, by far, the hardest month. It was surprising how hard it was to find things, yet still a lot of variety beyond potatoes and beef!













BBQ Naan bread (cooked on BBQ)
Cream cheese (with curry powder - this is when the 'less than a teaspoon doesn't count' rule came into play;)
Roast beef with yorkshire pudding
Roast parsnips and carrots
Quinoa with pickles and antipasto
Scalloped potatoes
Berries (saskatoon and raspberries) on pound cake

October -Thanksgiving

Fall Menu

Appetizer- chicken and rosemary sausage and Sylvan Star Gouda (smoked and regular)
Turkey from Bowden Farms
Saskatoon berry bread stuffing (Bernie's Bread from Cochrane)
Gravy made with Highwood flour
Kelly's garden squash soup (grown from seed in her garden)
Roasted potatoes (seasoned with thyme and rosemary)
Saskatoon tart
Pumpkin pie