13 Incredible Local Harvest Baby Shower Dishes Everyone Loves

Written by Sandra P. Hays in Dessert

You’ve got a baby shower on the calendar and you want food that feels like a hug: seasonal, fresh, and crowd-pleasing. These Local Harvest Baby Shower Dishes Everyone Loves bring farm-fresh flavor to a buffet, with comforting bites that look beautiful on a table.

You’ll find 13 recipes that use local produce, warm spices, and bright herbs. Each dish includes exact ingredients, simple steps, and serving ideas so you can plan a stress-free spread. Whether you’re serving savory bites or sweet mini-desserts, these Local Harvest Baby Shower Dishes Everyone Loves fit a cozy, seasonal theme and please every appetite.

Pin your favorites, mix and match for a balanced menu, and use the make-ahead tips to save time. Let’s get into the recipes — each one is designed to be approachable, seasonal, and perfect for sharing.

1. Butternut Sage Tart — Local Harvest Baby Shower Dishes Everyone Loves

This butternut sage tart balances sweet squash, earthy sage, and tangy goat cheese. The flaky crust gives a buttery crunch under soft roasted cubes. It’s great for a fall or harvest-themed baby shower buffet. Guests who love savory pastries and seasonal produce will reach for seconds. You’ll smell caramelized squash and herbs as it comes out of the oven.

Ingredients (seasonal, local produce)

  • 1 9-inch refrigerated pie crust (or homemade crust)
  • 2 cups peeled and cubed butternut squash (about 1 small squash)
  • 1 tbsp olive oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter, cold
  • 1 tbsp fresh sage, finely chopped
  • 1/2 cup crumbled goat cheese
  • 2 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 1 tbsp honey (optional drizzle)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment.
  2. Toss squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Spread on sheet and roast 20–25 minutes, until edges brown and flesh is tender. Let cool 10 minutes.
  3. Reduce oven to 375°F (190°C).
  4. Fit pie crust into a 9-inch tart pan. Press gently and trim edges. Chill in fridge 10 minutes.
  5. Melt 2 tbsp cold butter in a skillet with chopped sage until fragrant, about 1 minute. Remove from heat.
  6. Whisk eggs, heavy cream, 1/4 tsp nutmeg, remaining 1/4 tsp salt and pepper.
  7. Scatter roasted butternut and sage-butter evenly in crust. Sprinkle 1/2 cup goat cheese over top.
  8. Pour egg-cream mixture into tart, filling to near the rim. Bake 30–35 minutes until set in center and top golden. Toothpick inserted in center should come out mostly clean.
  9. Cool 15–20 minutes before slicing. Drizzle 1 tbsp honey over slices if desired.

How to Serve It

Serve slices warm on rustic white plates. Garnish with whole sage leaves and extra goat cheese crumbles. Pair with sparkling apple cider or a dry white wine. Store leftovers covered in fridge 3 days. Make tart a day ahead; rewarm at 325°F (160°C) for 10 minutes before serving.

2. Apple Cider Glazed Meatballs

These apple cider glazed meatballs are sweet, tangy, and perfect as finger food. Brown sugar and cider create a sticky, shiny coating around tender meat. The dish nods to harvest flavors and easy passing plates. People who love sweet-savory bites will go for them first. You’ll catch hints of apple and warm spice as you bite.

Ingredients (seasonal, savory appetizers)

  • 1 lb ground pork
  • 1/2 lb ground beef
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk, cold
  • 1 large egg, room temperature
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 cup apple cider
  • 1/4 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp chopped parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheet with foil and spray with oil.
  2. Mix panko and milk; let soak 5 minutes.
  3. In bowl combine meats, soaked panko, egg, onion, garlic, salt, pepper, and thyme. Mix gently until just combined.
  4. Form 1-inch meatballs (about 24). Place on prepared sheet.
  5. Bake 12–15 minutes, until internal temp 160°F (71°C) and browned.
  6. While baking, combine apple cider, cider vinegar, brown sugar in saucepan. Simmer 8–10 minutes until reduced to glossy glaze.
  7. Stir in 2 tbsp butter until melted.
  8. Toss hot meatballs in glaze until coated. Return to oven 2–3 minutes to set glaze.
  9. Transfer to platter and garnish with parsley.

How to Serve It

Serve with toothpicks or mini skewers on a wooden board. Garnish with thin apple slices and parsley. Pair with hard cider or a light pilsner. Store glazed meatballs in fridge 3 days or freeze for 1 month. Make meatballs ahead and reheat in glaze before serving.

3. Harvest Vegetable Platter with Herbed Yogurt Dip

This harvest vegetable platter mixes raw crunch and roasted sweetness. The herbed yogurt dip keeps flavors bright and tangy. It’s a healthy, colorful option for a baby shower spread. People who love fresh produce will dig into the bowl. Expect verdant herbs and crisp textures with each bite.

Ingredients (seasonal, party platter)

  • 3 large carrots, peeled and cut into sticks
  • 3 small beets, peeled and roasted
  • 1 pint cherry tomatoes
  • 1 bunch radishes, halved
  • 1 small fennel bulb, thinly sliced
  • 1 head endive, leaves separated
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup Greek yogurt, cold
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh chives, minced
  • 1 tbsp lemon juice
  • 1 clove garlic, minced

Instructions

  1. Preheat oven to 400°F (200°C) for roasted beets.
  2. Toss beets with 1 tbsp olive oil and 1/2 tsp salt. Roast 30–35 minutes until tender. Cool and slice.
  3. Toss carrots with remaining 1 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast 15–18 minutes or serve raw.
  4. Whisk Greek yogurt, dill, chives, lemon juice, garlic, and 1/4 tsp salt in bowl.
  5. Arrange veggies on a large board with dip bowl centered. Add fresh herbs for garnish.
  6. Taste dip and adjust salt or lemon as needed.

How to Serve It

Serve chilled or room temperature. Garnish dip with a drizzle of olive oil and dill sprigs. Pair with crusty bread or crackers for variety. Store dip in fridge 3 days and roasted veg 2–3 days. Prep veggies a day ahead and assemble before guests arrive.

4. Pumpkin Spice Mini Bundt Cakes

These mini pumpkin spice bundts are moist, warmly spiced, and perfectly portioned. A maple glaze adds sweetness without overpowering pumpkin. They fit a harvest baby shower with seasonal charm. Guests who love bakery-style desserts will grab them first. You’ll notice cinnamon, nutmeg, and a tender crumb.

Ingredients (seasonal desserts)

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter, soft
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree
  • 1/4 cup sour cream, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 2 tbsp pure maple syrup

Instructions

  1. Preheat oven to 350°F (175°C). Grease mini bundt pan well.
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in bowl.
  3. Beat butter and sugar until light, about 3 minutes.
  4. Add eggs one at a time, beating after each. Stir in pumpkin, sour cream, and vanilla.
  5. Fold dry ingredients into wet until just combined. Do not overmix.
  6. Spoon batter into mini bundt cavities about 3/4 full.
  7. Bake 18–22 minutes until toothpick comes out clean and tops spring back.
  8. Cool 10 minutes in pan, then turn out to rack to cool fully.
  9. Whisk powdered sugar and maple syrup for glaze. Drizzle over cooled cakes.

How to Serve It

Serve on a tiered cake stand with toasted pepitas sprinkled on top. Pair with cinnamon tea or latte. Store in airtight container 3 days at room temp or 1 week refrigerated. Make cakes a day ahead and glaze just before serving.

5. Roasted Pear and Prosciutto Crostini — Local Harvest Baby Shower Dishes Everyone Loves

These roasted pear and prosciutto crostini pair sweet fruit with salty meat and creamy ricotta. The crisp crostini holds tender pear that caramelizes in the oven. It’s elegant and bite-sized, perfect for guests to nibble while mingling. Fans of sweet-salty combinations will adore this one. You’ll taste honeyed pear, savory prosciutto, and creamy cheese in each bite.

Ingredients (seasonal hors d'oeuvres)

  • 1 baguette, sliced 1/2-inch thick
  • 2 tbsp olive oil
  • 2 ripe but firm pears, thinly sliced
  • 1 tbsp unsalted butter
  • 1 tbsp honey
  • 1/4 tsp ground cinnamon
  • 4 oz ricotta cheese, cold
  • 6 slices prosciutto, torn into pieces
  • 1/4 cup arugula or microgreens
  • 1/4 tsp fine sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheet.
  2. Toss pear slices with butter, honey, and cinnamon. Roast 10–12 minutes until soft and caramelized. Cool slightly.
  3. Brush baguette slices with olive oil and toast 6–8 minutes until golden.
  4. Spread about 1 tbsp ricotta on each crostini.
  5. Top with roasted pear, a folded piece of prosciutto, and microgreens.
  6. Season with a pinch of salt and a grind of black pepper.
  7. Serve immediately so crostini stay crisp.

How to Serve It

Arrange on a long wood board for easy passing. Drizzle extra honey for a glossy finish. Pair with dry sparkling wine or a pear cocktail. Make pears one day ahead and toast bread just before serving. Leftover toppings keep refrigerated 2 days.

6. Maple-Roasted Chicken Skewers

These maple-roasted chicken skewers have a sweet glaze with tangy mustard. The short skewers make them easy to pick up and eat. They suit a harvest baby shower when you want warm, hearty options. Poultry lovers and those wanting protein will enjoy them. Expect caramelized edges and juicy, tender meat.

Ingredients (seasonal mains, skewers)

  • 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp soy sauce
  • Lemon wedges for serving

Instructions

  1. Combine maple syrup, Dijon, vinegar, garlic, thyme, and soy sauce into a marinade.
  2. Toss chicken with 2 tbsp olive oil, salt, and pepper. Add half the marinade. Marinate 30 minutes to 2 hours in fridge.
  3. Preheat grill or broiler to medium-high.
  4. Thread chicken onto soaked wooden skewers.
  5. Grill or broil 4–5 minutes per side, brushing with remaining marinade, until internal temp 165°F (74°C).
  6. Let rest 5 minutes before serving.

How to Serve It

Serve skewers on a platter with lemon wedges and thyme sprigs. Pair with roasted root vegetables or an autumn slaw. Store cooked skewers in fridge 3 days; reheat gently. Make marinade ahead; skewer right before grilling.

7. Sweet Potato and Goat Cheese Bites

These sweet potato and goat cheese bites are creamy, savory, and subtly sweet. Roasted rounds get a fluffy goat cheese topping and chive crunch. They’re perfect for a harvest baby shower where finger foods are king. Guests who love balanced flavors will appreciate them. You’ll notice roasted sweetness with tangy cheese.

Ingredients (seasonal canapés)

  • 2 medium sweet potatoes, sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 oz goat cheese, room temperature
  • 2 tbsp plain Greek yogurt, cold
  • 1 tbsp honey
  • 1 tbsp fresh chives, chopped
  • 1/4 tsp smoked paprika
  • Microgreens for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
  2. Toss sweet potato rounds with olive oil, salt, and pepper. Roast 18–22 minutes until edges caramelize and centers tender.
  3. Mix goat cheese, Greek yogurt, and honey until smooth.
  4. Pipe or dollop goat cheese mixture onto warm sweet potato rounds.
  5. Sprinkle chives and smoked paprika. Add microgreens.
  6. Serve warm or at room temperature.

How to Serve It

Arrange on a white platter for contrast. Pair with a crisp rosé or cider. Store components separately in fridge 2–3 days; assemble before serving. Make sweet potato rounds an hour ahead and rewarm briefly.

8. Autumn Harvest Salad with Cranberries and Candied Pecans

This autumn harvest salad mixes roasted squash, tangy cranberries, and crunchy candied pecans. A maple vinaigrette ties bright and sweet flavors together. It’s a light centerpiece for a seasonal baby shower. Salad lovers and vegetarians will gravitate to it. Expect crisp greens and toasty pecan crunch in every forkful.

Ingredients (seasonal salads)

  • 5 oz mixed salad greens
  • 2 cups roasted butternut squash cubes
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/2 cup candied pecans (recipe below)
  • 1/4 cup thinly sliced red onion
  • For vinaigrette:
  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Candied Pecans:

  • 1/2 cup pecan halves
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter

Instructions

  1. Preheat oven to 400°F (200°C). Roast squash tossed in 1 tbsp olive oil and 1/4 tsp salt for 20–25 minutes.
  2. For pecans: melt butter in skillet, add brown sugar and pecans, cook 3 minutes stirring until glossy. Cool on parchment.
  3. Whisk vinaigrette ingredients until emulsified.
  4. Toss greens, roasted squash, cranberries, red onion, and half the feta with vinaigrette.
  5. Top with candied pecans and remaining feta.
  6. Taste and adjust salt or vinegar as needed.

How to Serve It

Serve salad in large bowl for sharing. Garnish with fresh thyme sprigs. Pair with roasted chicken or tartlet mains. Store dressing separately 3 days and assembled salad 1 day. Make candied pecans ahead for crunch.

9. Caramel Apple Cheesecake Bars — Local Harvest Baby Shower Dishes Everyone Loves

These caramel apple cheesecake bars combine creamy cheesecake with spiced apple and a buttery crust. The bars are easy to serve and travel well for showers. They fit the harvest theme and feel indulgent without being fussy. Dessert fans will love the smooth texture and caramel notes. You’ll smell cinnamon and baked apple as they cool.

Ingredients (seasonal desserts)

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp brown sugar
  • Filling:
  • 16 oz cream cheese, soft (room temperature)
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • Apple layer:
  • 2 small apples, peeled and diced
  • 1 tbsp unsalted butter
  • 1 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • Topping:
  • 1/3 cup caramel sauce

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9-inch pan with parchment.
  2. Mix graham crumbs, melted butter, and brown sugar. Press into pan firmly. Bake 8–10 minutes. Cool slightly.
  3. Sauté apples with 1 tbsp butter, brown sugar, and cinnamon 5–7 minutes until softened. Cool.
  4. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
  5. Spread half the cheesecake mixture over crust. Sprinkle apple layer evenly. Dollop remaining cheesecake mixture and swirl gently.
  6. Bake 30–35 minutes until edges set and center slightly jiggly. Toothpick near center should have a few moist crumbs.
  7. Cool 1 hour then chill 2–3 hours until firm.
  8. Drizzle caramel sauce over chilled bars before cutting into 9–16 squares.

How to Serve It

Serve chilled with whipped cream and a thin apple slice garnish. Pair with hot coffee or spiced tea. Store covered in fridge 4–5 days. Make a day ahead for best texture.

10. Herb Cheese Stuffed Mushrooms

These herb cheese stuffed mushrooms are rich, garlicky, and bite-sized. Cream cheese mixed with herbs fills earthy mushroom caps and browns beautifully. They fit a harvest baby shower as easy warm hors d’oeuvres. Fans of savory, umami flavors will love them. Expect a creamy interior and roasted mushroom aroma.

Ingredients (seasonal appetizers)

  • 24 large cremini mushrooms, stems removed
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup finely chopped mushroom stems
  • 2 tbsp unsalted butter
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 4 oz cream cheese, soft
  • 1/4 cup grated Parmesan
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme leaves
  • 1/4 tsp black pepper
  • 1/4 cup panko breadcrumbs

Instructions

  1. Preheat oven to 375°F (190°C). Grease a baking sheet.
  2. Toss mushroom caps with olive oil and 1/4 tsp salt. Place cap-side up.
  3. Chop stems and sauté with butter, shallot, and garlic until soft 4–5 minutes.
  4. Stir in cream cheese, Parmesan, parsley, thyme, pepper, and panko. Mix until combined.
  5. Spoon about 1 tbsp filling into each cap, mounding slightly.
  6. Bake 18–22 minutes until tops golden and mushrooms tender.
  7. Let rest 5 minutes before transferring to serving platter.

How to Serve It

Serve hot on a warmed platter with lemon wedges. Garnish with parsley and extra Parmesan. Pair with a crisp Sauvignon Blanc. Store in fridge 2–3 days and reheat at 350°F (175°C) for 8–10 minutes. Fill mushrooms ahead and bake just before guests arrive.

11. Cornbread Mini Muffins with Honey Butter

These mini cornbread muffins are moist with a golden crust and sweet honey butter. They’re portable, kid-friendly, and pair well with savory spreads. They complement a harvest baby shower table with comforting grains. Guests will love them spread with honey butter. Expect a tender crumb and buttery aroma.

Ingredients (seasonal breads)

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk, cold
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • Honey Butter:
  • 4 tbsp unsalted butter, soft
  • 2 tbsp honey
  • Pinch sea salt

Instructions

  1. Preheat oven to 425°F (220°C). Grease mini muffin tin or use liners.
  2. Whisk cornmeal, flour, sugar, baking powder, and salt.
  3. Whisk buttermilk, eggs, and melted butter in separate bowl.
  4. Fold wet into dry until just combined.
  5. Spoon batter into mini tins about 3/4 full.
  6. Bake 10–12 minutes until tops golden and toothpick comes out clean.
  7. Cool 5 minutes then transfer to rack.
  8. Beat honey butter ingredients until smooth.

How to Serve It

Serve warm with honey butter in a small dish. Pair with chili or roasted autumn vegetables. Store muffins in airtight container 2 days or freeze 1 month. Mix batter ahead and bake just before guests arrive.

12. Sausage and Apple Stuffed Puff Pastry Bites

These sausage and apple puff pastry bites are savory, slightly sweet, and flaky. Sausage and tart apple pair perfectly with buttery pastry. They’re handheld and ideal for mingling guests. People who like hearty hors d’oeuvres will love them. Expect fragrant pork and a crisp, layered crust.

Ingredients (seasonal finger foods)

  • 1 lb mild Italian sausage, casings removed
  • 1 medium tart apple, peeled and diced
  • 1/2 small onion, finely chopped
  • 1 tbsp olive oil
  • 1 tsp fresh sage, chopped
  • 1/4 tsp black pepper
  • 1 sheet puff pastry, thawed
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
  2. Cook sausage in skillet, breaking up, until no pink, about 6–8 minutes. Drain excess fat.
  3. Add onion, apple, olive oil, and brown sugar. Cook 4–5 minutes until apple softens.
  4. Stir in sage and Dijon, season with pepper. Cool slightly.
  5. Roll puff pastry to remove fold lines. Cut into 16 squares.
  6. Spoon 1–2 tbsp filling onto center of each square. Fold into triangles or bring corners together.
  7. Brush with egg wash and cut small vent if folding triangles.
  8. Bake 15–18 minutes until golden and puffed. Cool 5 minutes.

How to Serve It

Serve hot with grainy mustard or apple butter. Garnish with fresh sage leaves. Pair with warm mulled cider. Store in fridge 2 days and reheat at 350°F (175°C) for 8 minutes. Assemble filling ahead for easy baking.

13. Spiced Pumpkin Soup Shooters

These spiced pumpkin soup shooters are silky, warm, and perfectly portioned for a chilly shower. Nutmeg and curry add subtle warmth while crème fraîche keeps it silky. They fit a harvest baby shower as a cozy sipable starter. Guests who enjoy seasonal soups will appreciate these. You’ll smell toasted spices and creamy pumpkin.

Ingredients (seasonal soups, shooters)

  • 2 tbsp unsalted butter
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 cup pumpkin puree (canned or fresh)
  • 3 cups low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp curry powder
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp crème fraîche or sour cream
  • 2 tbsp pumpkin seeds, toasted

Instructions

  1. Melt butter in pot over medium heat. Add onion and sauté 5–6 minutes until translucent.
  2. Add garlic and ginger and cook 1 minute until fragrant.
  3. Stir in pumpkin puree, broth, spices, salt, and pepper. Bring to gentle simmer.
  4. Simmer 12–15 minutes to meld flavors.
  5. Remove from heat and stir in heavy cream.
  6. Use immersion blender to puree until silky, or blend in batches.
  7. Reheat gently if needed. Taste and adjust salt or spices.
  8. Ladle into shooter glasses and top with 1/2 tsp crème fraîche and toasted pumpkin seeds.

How to Serve It

Serve in small shooter glasses on a tray with napkins. Garnish with extra pumpkin seeds and chive slivers. Pair with warm crusty bread or mini grilled cheese bites. Soup keeps refrigerated 3 days and reheats gently on stovetop. Make soup a day ahead to deepen flavor.

You now have 13 warm, seasonal, and shareable recipes for a harvest-themed baby shower. These Local Harvest Baby Shower Dishes Everyone Loves offer a mix of sweet and savory options so you can please all tastes. Try a few make-ahead tricks here — roast squash and prep fillings the day before — to relax the day of the event. Save or pin this list to build your menu, and share the favorites with friends and family planning a shower.

Which of these Local Harvest Baby Shower Dishes Everyone Loves are you pinning first? Tell a friend and pick two to test in your kitchen this week.

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