Behind the Scenes
Harvest Dinner Recipes from the Homestead
Last week, we shared the magic of our Harvest Dinner at the Homestead, where friends, family, and community gathered under the stars to celebrate the season’s bounty. Picture long tables adorned with candles and autumn flowers, the aroma of wood smoke drifting through the crisp evening air, and plates filled with dishes crafted almost entirely from our land. The evening was filled with laughter, clinking glasses, and dishes that warmed both the heart and soul.
But what went into making that night so special?
Today, we’re pulling back the curtain to give you a behind-the-scenes look at the prep, the passion, and the recipes that brought our farm-to-table feast to life. From smoky stuffed mushrooms to a soul-warming pork stew, these dishes capture the essence of autumn and the joy of sharing food grown and crafted with love. Plus, we’ve simplified the recipes and scaled down the epic pork stew to a family-friendly size so you can recreate the magic at home.
Grilled Portobello Mushroom Caps
A smoky, savory appetizer kissed with maple sweetness and crispy bacon
Serves: 4-6
Ingredients
4-6 large portobello mushroom caps, stems and gills removed
4 slices bacon, cooked crispy, cooled, and finely chopped
1 small spicy pepper (e.g., jalapeño), de-seeded and finely chopped
1/4 cup onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil, divided
1 cup smoked cheddar cheese, grated
4 oz cream cheese, softened
Salt and black pepper to taste
1-2 tbsp maple syrup for drizzling
Instructions
1. Prep Mushrooms
Remove stems and scrape gills from mushroom caps. Brush insides with 1 tbsp olive oil and season with salt and pepper.
2. Sauté Veggies
In a skillet, heat 1 tbsp olive oil over medium heat. Sauté spicy pepper, onion, and garlic until soft (about 5 minutes). Set aside.
3. Make Cheese Filling
Mix grated smoked cheddar and cream cheese in a bowl (suggested ratio: 2 parts cheddar to 1 part cream cheese).
4. Assemble
Spread a thin layer of sautéed veggies in each mushroom cap. Top with cheese mixture, filling just enough to avoid overflow.
5. Grill or Bake
Grill: Place foil on a medium-heat grill (about 350°F). Add soaked wood chips for extra smoke if desired. Place mushrooms cheese-side up on foil. Grill for 15-20 minutes until mushrooms are tender and cheese is melted.
Oven: Preheat to 375°F. Place mushrooms on a baking sheet and bake for 15-20 minutes.
6. Finish
Sprinkle with crispy bacon bits and drizzle lightly with maple syrup. Serve warm.
Tips
Use wood chunk charcoal or soaked wood chips for maximum smoky flavor
Monitor heat to prevent burning; mushrooms are done when soft and cheese is gooey
Apple & Oak Smoked Mangalitsa Pork Stew
A rich, soul-warming stew with deep smoky notes, scaled for home cooking
Serves: ~10
A Note: The Harvest Dinner’s pork stew, crafted by Chef Bob Kraemer, was a showstopper, serving 40-50 guests with 20 lbs of heritage Mangalitsa pork smoked over apple and oak. Below is a scaled-down version that keeps all the depth and flavor for a cozy family meal.
Ingredients
Smoked Pork:
5 lbs bone-in Mangalitsa or other high-quality pork butt, fat cap on
2 tbsp all-purpose seasoning
Kosher salt and black pepper to taste
2 tbsp Worcestershire sauce
Apple and oak wood for smoking (or use a stovetop smoker if unavailable)
1/4 cup water (for roasting pan)
Vegetables:
1/2 cup yellow onion, chopped
1 1/4 cups carrots, chopped
1 cup celery, chopped
3/4 cup parsnips, chopped
1 1/2 cups small red potatoes, halved
1 tbsp garlic, chopped
Stock:
1 gallon cold water
Bouquet Garni (tied in cheesecloth):
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
1 sprig fresh sage
2 sprigs fresh parsley
Vegetable scraps (onion ends, carrot peels, celery tops)
Pork bones and meat scraps (from trimming)
Roux:
1/2 cup rendered pork fat (or butter if unavailable)
1/2 cup all-purpose flour
Final Flavorings:
1/4 cup apple cider vinegar
2 tbsp tomato paste
1 cup low-sodium chicken stock
Salt and pepper to taste
Instructions
Day 1: Smoke Pork
Preheat smoker to 225°F (or use a stovetop smoker). Season pork with all-purpose seasoning, salt, and pepper. Smoke over apple and oak wood for 6-8 hours. Cool overnight in the fridge, uncovered, to set the bark.
Day 2: Roast & Render
Preheat oven to 300°F. Place pork in a roasting pan with 1/4 cup water and Worcestershire sauce. Cover with foil and roast for 2 hours. Rest 1 hour at room temperature.
Collect and strain rendered fat (reserve for later). Trim excess fat, cube pork into 1-inch pieces, and toss with 1/4 cup reserved fat. Roast uncovered at 350°F for 30 minutes, stirring once, until browned.
Caramelize Vegetables
In a large pot, heat 1 tbsp reserved pork fat (or butter) over medium heat. Add onions, carrots, celery, and parsnips. Cook slowly for 20-25 minutes until golden. Add garlic and cook 3 minutes. Add potatoes and cook 5 minutes more.
Make Stock
In a stockpot, combine 1 gallon water, bouquet garni, vegetable scraps, and pork bones/scraps. Simmer 2-3 hours, skimming impurities. Strain and reduce stock by half.
Prepare Roux
In a pan, melt 1/2 cup pork fat (or butter). Whisk in flour and cook 5-7 minutes until blond-to-amber. Cool slightly.
Build Stew
Bring reduced stock to a gentle boil. Whisk in roux until smooth. Stir in apple cider vinegar, tomato paste, and chicken stock. Add pork and vegetables, stirring to combine.
Bake & Rest
Transfer to a deep baking dish. Cover and bake at 300°F for 45 minutes. Rest 15 minutes. Adjust salt and pepper.
Tips
Mangalitsa pork is ideal for its rich flavor, but any high-quality pork butt works
Serve with crusty bread or mashed potatoes
Freeze leftovers for up to 3 months
Autumn Harvest Greens with Feta
A vibrant celebration of garden-fresh greens dressed in maple sweetness
Serves: 4-6 as a side, 2-3 as a main
Ingredients
Salad:
6 cups mixed lettuce greens, washed and dried
1 medium butternut or acorn squash (2 lbs), peeled and cubed
2 tbsp olive oil
Salt and black pepper to taste
1/2 cup dried cranberries
1/2 cup candied pecans (see below)
3/4 cup crumbled feta cheese
Candied Pecans:
1 cup pecan halves
2 tbsp maple syrup
1 tbsp butter
Pinch of salt
Mustard-Maple Vinaigrette:
3 tbsp balsamic vinegar
2 tbsp maple syrup
1 tbsp Dijon mustard
1 small garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper to taste
Instructions
1. Roast Squash
Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, flipping halfway, until tender and caramelized. Cool slightly.
2. Make Candied Pecans
In a skillet, melt butter with maple syrup and salt over medium heat. Add pecans and stir 3-4 minutes until glossy. Spread on parchment to cool.
3. Prepare Vinaigrette
Whisk balsamic vinegar, maple syrup, Dijon, and garlic. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
4. Assemble
In a large bowl, combine greens, roasted squash, cranberries, pecans, and feta. Drizzle with vinaigrette and toss gently. Serve immediately.
Tips
Slightly warm squash adds a cozy touch
Store candied pecans in an airtight container for up to 3 days
Add grilled chicken or chickpeas for a heartier dish
Roasted Autumn Vegetable Platter
A colorful mosaic of fall’s finest produce, caramelized to perfection
Serves: 6-8 as a side, 4 as a main
Ingredients
Vegetables:
3 medium beets, peeled and cut into wedges
2 kohlrabi, peeled and cut into 1-inch cubes
1 lb Brussels sprouts, trimmed and halved
1 delicata squash, halved, seeded, sliced into half-moons
1 small head cauliflower, cut into florets
8 oz wild mushrooms (shiitake, oyster, or cremini), cleaned and torn
2 red onions, cut into wedges
6-8 garlic cloves, peeled and smashed
1/4 cup olive oil
2 tbsp fresh thyme leaves (or 2 tsp dried)
Salt and black pepper to taste
Maple-Balsamic Glaze:
1/4 cup balsamic vinegar
3 tbsp maple syrup
1 tbsp Dijon mustard
2 tbsp olive oil
1 tsp fresh thyme leaves
Salt and pepper to taste
Instructions
1. Prep
Preheat oven to 425°F. Line 2-3 baking sheets with parchment. Keep beets separate to avoid color bleeding.
2. Roast Vegetables
Beets: Toss with 1 tbsp olive oil, salt, and pepper. Roast 35-40 minutes.
Main Veggies: Arrange Brussels sprouts, kohlrabi, cauliflower, and onions on sheet(s). Drizzle with 2 tbsp olive oil, add garlic, thyme, salt, and pepper. Roast 25-30 minutes, stirring halfway.
Delicata & Mushrooms: After 15 minutes, add delicata squash and mushrooms (tossed with 1 tbsp olive oil) to main veggie sheet. Roast 15-20 minutes more.
3. Make Glaze
Whisk balsamic vinegar, maple syrup, Dijon, olive oil, and thyme. For thicker glaze, simmer 3-4 minutes.
4. Assemble
Arrange vegetables on a platter. Drizzle with glaze and garnish with thyme. Serve warm or at room temperature.
Tips
Start beets first due to longer roasting time
Delicata squash skin is edible and tender when roasted
Add crumbled feta or toasted nuts for extra flair (non-vegan)
Bringing the Harvest Home
Recreating the Harvest Dinner at home doesn’t require a sprawling homestead or a guest list of 50—just a passion for fresh, seasonal ingredients and a little time to savor the process. Yes, some of these recipes (we’re looking at you, pork stew!) ask for patience and care, but that’s part of the magic—the slow transformation of simple ingredients into something extraordinary. These recipes, from the smoky richness of stuffed portobello mushrooms to the soul-warming Mangalitsa pork stew, capture the spirit of our unforgettable evening under the autumn sky.
Whether you’re hosting a cozy family dinner or a festive gathering, these dishes bring the warmth and connection of the harvest season to your table. We’d love to hear how you make these recipes your own—share your creations in the comments or tag us on social media.
Here’s to good food, good company, and the simple joy of eating well. Happy cooking!
A huge thank you to Chef Bob and Chef Annie of Bobby’s Gourmet for your wonderful catering expertise and for helping us prepare, cook, and serve this incredible experience.
Interested in hosting your own event at DIY Designer Homestead? Reach out through our Linktree or visit our website. We’d love to help you create something special. See our recent feature in Minneapolis Lakes Magazine.
Cari Ann Carter is the best-selling author of Are Your Roots Right? Rightsize Your Space. Reclaim Your Life. and a multi-faceted entrepreneur with a passion for intentional living, design, and home.
She leads the Cari Ann Carter Group, bringing over 28 years of experience in real estate, design, build, and renovation, and is the creative voice behind DIY Designer Homestead.
Through Fresh Roots Living, she shares practical ideas for cooking, gardening, entertaining, and creating a home that supports your next chapter.