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I got this recipe from my first CSA I belonged to back in MA. I used to drive 45 minutes just to get my veggies- good thing our car ran off veggie-oil! Tonight I poked through our share and using only one addition (nitrate-free chicken sausage from the co-op. I could have gotten this local but wasn’t prepared enough.) I made the most delicious meal.
I sauteed yellow onion, garlic and leeks in butter until soft and then added chopped sausage, soaked and cooked navy beans, chopped collard greens, a few brusells sprouts and homemade chicken broth from the freezer. A dash of tamari sauce (okay, that is not local) and thirty minutes on a slow simmer to let the flavors marry and I had a nutrient-dense, belly-filling, mouthwatering supper for the family; all the while supporting my local farmers!
Another week and another bountiful box of winter vegetables. I am still in awe and am very grateful to still be basing our meals around these staples. This week we got collards, parsnips, carrots, potatoes, red onions, beets and squash.
Just look how pretty.
I just made my first beef bone broth. We got a soup bone from the farmer’s market and went home to figure this out. I braised the bone, put it in my heavy soup pot with cold water and ACV (apple cider vinegar) and started the simmering process. Mr. Stone simply cannot believe that it is supposed to simmer for at least 24 hours. The smell is stronger than we expected, but I was determined. The next afternoon I started the beef stew. We tried to clean out the fridge with some veggies from the end of the CSA season so we ended up adding parsnips and Solshine had a blast throwing in brussel sprouts right off the stock. It was pretty good, but not perfect. I’ll have to keep tweaking (and convince Mr. Stone that it is normal to simmer bone broth for days on end!)
Solshine even had time for a spontaneous art project! Good way to reuse a disposable coffee cup!
