Saturday, February 8, 2014

Harvest Stew

I love going to the Alachua County Farmer's Market and experiencing new culinary discoveries.  This is the Harvest Stew we made this week.  
Our first step was to remove the packaging from 2 pounds of ground pork that we purchased from Graham Farms and cook the pork in the crock pot on high for a few hours.  There is a thin layer of wax paper on the pork so make sure you remove that.  When the pork is cooked, we break it up into crumbled pieces and freeze one pound for use later in the week, and set the other pound aside for use in the stew.  We drain the juice and put it in the refrigerator so that we can skim all of the fat from the top.  The fat free broth is added back to the crock pot for part of our stock.  

Next, we cut up 3 onions and 3 mild peppers and sauteed them with corn in coconut oil.  When the vegetables were caramelized, we added them to the crock pot.

We love the fresh tomatoes we find at the Farmer's Market.  We cut up all of the tomatoes making sure not to loose any of the juice and added it to our already hot iron skillet.  We also added our bunch of fresh parsley, salt and chipolte.  When the tomatoes had cooked down in their own juices and made their own tomato sauce, we added the sauce to the crock pot as well.  
I diced our carrots and put them in the microwave for a few minutes.  Then, I sauteed them in the same skillet to caramelize the flavor.  When they were starting to brown, I added them to the crock pot as well.  

Finally, I sauteed the purple cabbage in the more coconut oil.  It helps the cabage retain its color and sweetens the flavor.  
For an additional boost of flavor we washed the carrot top greens thoroughly and then juiced them.  

The simmered juice added a wonderful flavor to the broth for the stew.  

Here is the wonderful pot of Harvest Stew we enjoyed this week.  The only other items added were a few cups of water and some chic peas.  Yum!