Organic Fall Veggie Stew

Look at my fun assortment of organic fruits and vegetables that I received in my recent CSA (Community Supported Agriculture) delivery from Farm Fresh to You!  I especially love that this collection is completely different than my last one, and the garlic is going to last me quite awhile.  I traveled for work last week so I wanted to use as many of the vegetables at one time as I could; a fall vegetable stew seemed the natural decision.

I chose the Buttercream potatoes, Delicata Squash, radishes, garlic, and added canned whole tomatoes that I had in my cupboard and onion to create a simple, tasty, healthy stew.


Grandma Irma's Canned Roma Tomatoes



Fall Vegetable Stew

1/2 c. diced onion

3 cloves of garlic, minced or chopped

1/2 Delicata Squash, cut in one-inch cubes

8 Buttercream potatoes, one-inch cubes

1 pint canned whole tomatoes

8 red radishes, chop stems and roots and slice in half
1-1/2 c. chicken broth
2-3 c. water
salt, pepper, ground cumin spice to taste
1 Tbsp. olive oil

DIRECTIONS:

In a large pot, sautee garlic and onion in olive oil until the onion is clear.  Add chicken broth, water, and canned whole tomatoes.  Stir contents and use your spoon to break up tomatoes into smaller pieces.  Add salt, pepper, and cumin.  Bring to medium high heat.  Add potatoes and radishes, put the lid on the pot and cook for 10 minutes.  Add squash.  Cook for another 10 minutes or until potatoes and squash are soft enough for a fork to break apart easily.  That's it, easy, healthy, tasty.  xo, AB

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