July 22, 2018
Veggie Stew
By Linda Dansbury

Fellow member Carrie Muench sent me a recipe she used for a Vegetable Stew. Soups and stews are a great way to use a lot of your veggies at one time. In most of these recipes, ingredients may be swapped in and out based on what the farm is offering that particular week. I particularly like stews in the summer. For a small family, like mine, you then have an easy dish for a few days - or, freeze some for later in the year. Served over rice or other grain, it makes a delicious vegetarian meal, or have a simple grilled meat or fish alongside. This version is called Vegetable Provencal Stew. If you are wondering what makes it Provencal, it is typically the addition of fennel and tarragon. This one looks pretty Italian to me though! Thank you so much for sharing Carrie!

Please share what you are cooking with fellow members by emailing me at lindadansbury@comcast.net and remember to put Anchor Run in the subject line so I can find your email.