every week i like to make a meal or two that can be frozen or used as left overs for future meals. this week i made a delightful fall stew, brimming with the season's colors: yellow, red, orange, and green. the soup freezes well and will make a nice quick meal for a lazy winter day. i was inspired by the kale we gleaned from our farm in zeeland!
this meal is fairly fast to prepare, it was ready to eat by song #4 on side b of a 90 minute mix tape. i was listening to the mix i made last autumn for suki's birth.
we saved most of the squash from our csa plus collected more from groundswell late in the season at the saturday farmers market. we used them to decorate for the birthday party, and now we finally get to start eating them! you will need two pounds of any kind of squash for the stew, this is what i used; one acorn and one heirloom (i don't know the name of the variety).
the ingredients needed are:
one large onion chopped
4 cloves of garlic minced
2 tbsp. coconut oil
2lbs. squash cut in to small cubes
1/4 cup white wine
1-2 cups kale chopped small
1 cup of corn kernels (fresh or frozen will work)
2 cups of veggie stock
1 1/2 cup of stewed tomatoes (or 4 fresh tomatoes chopped small)
dash of salt and pepper
first, cook the onions in the oil for about 3 minutes on medium high heat.
add the garlic and cook for another few minutes. once the onions begin to turn soft mix in the squash. add salt, pepper and white wine and cook for 5-10 minutes stirring often. add the kale, veggie broth, tomatoes and corn. bring to a boil then lower heat to a simmer and cover for about 20 minutes or until squash is tender.