Fall 2008 RECIPES Ginger Beer Root Beer Sauerkraut Cucumber Pickles Green Beans Kimchi Homemade Butter and Radishes Carrot Salad w/ Toasted Almonds and Parsley Pickled Beets Pickled Green Tomatoes Roasted Tomato Soup w/ Farro Grilled Leg of Lamb w/ Eggplant Relish and Herb Salad Ground Cherry Cake Chicken Liver Mousse Cauliflower Salad Braised Rabbit w/ Cranberry Beans Beef Consommé w/ Root Vegetables Quince Paste and Cheese Local Cheese and Honey Toasted Mixed Nuts Duck Adobo Slow Cooked Greens Spider Cornbread Mashed Rutabagas Apple Cream Tart Oysters w/ Brown Bread and Salty Butter Fish Chowder Salty Ham Baked Beans Biscuits