A Harvest Bounty

As the afternoon sun begins to soften—gilding every leaf over hill and dale—loved ones gather for an alfresco fête. A pastoral setting provides an idyllic escape for experiencing the delights of fall.

A Harvest Bounty
Savory and sour meet in a glazed pork loin stuffed with fennel, Granny Smith apples, and spinach.

A Harvest Bounty

Counter an evening chill with the warmth of Roasted Onion Soup, garnished with fried shallots.

A Harvest Bounty

Culminate the celebration with Roasted Butternut Squash Tart, where a thick cinnamon-molasses crust is crowned with a whipped cream-cheese filling, slices of the vibrant gourd, and walnuts.

Text Melissa Lester
Photography Marcy Black Simpson
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Rebecca Treadwell Spradling


For more mouthwatering harvest recipes, see page 31 of the October 2017 issue of Victoria




  1. How gorgeous! And such wonderful light. 🙂 Since moving to Australia, I find it difficult to reconcile that October is now spring instead of Autumn. I look forward to the Autumn issue of Victoria to transport me to the sights I knew most of my life. 🙂


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