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Saturday, October 23, 2010

We told our landlord to help herself to the padron peppers we are growing in pots near the front door. In exchange, she leaves yellow summer squash in our mailbox.

Apparently, she really likes our peppers because the squash keeps coming. In fact, I'm starting to think of the squash the way I think of my magazine subscriptions: I just can't keep up!

Thankfully, though, unlike last month's Vogue, squash can be thrown into the crock pot.

Today I took a tip from a blog I read regularly and made some vegetable stew. The recipe I followed was adapted from this one, which I like a lot because it can be customized to use whatever is available in the kitchen, be it barley or brown rice, lentils or garbanzos, acorn squash or yellow summer squash delivered to your mailbox. (In addition to the squash, I also made a quick trip to Green String and picked up some chard, potatoes and heirloom tomatoes.)

Instead of cooking everything on the stove like the original recipe suggests, I mixed up the gravy base and added it, plus the vegetable stock, veggies, grains (for me, brown rice) and beans (I went with lentils and split peas) in the crock pot for about seven hours.

The result? Not bad. I have to admit that some of the squash was probably a little past its prime (there were a few pieces that had really large, tough seeds that I had missed when I was prepping), but other than that, the stew itself was really good -- perfect for the cold, wet weather we're currently experiencing. (I swear, the rain keeps following me everywhere!)


Amber from Girl with the Red Hair said...

Looks delicious!!! I just picked up a bunch of squash at the Farmer's Market yesterday so I'm definitely planning on making this meal again and adding squash!

Michaela said...

Yum! Can't wait to hear how yours turns out. I want to try this again with different veggies. (I'm kind of sick of eating yellow squash!)

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