Yes, yet another thing to do with KALE! In a small fit of inspiration, I tore up a few fistfuls of baby Red Russian, and tossed ’em into the pot with carrots, onions, grass-fed beef shank, salt, pepper, garlic and water, slow-cooked for quite a while, six hours or more, adding brown rice towards the end. Voila, Beef and Kale Stew. The kale contributes just a hint of seaweed taste, but maybe that’s just me. Anyhow, excellent. Will do again.
beef
Beef and eggplant stew!
Another in my series of possibly-not-so-appetizing photos of oh-so-delicious food. Local food. Ingredients either grown by me or gotten from those who did. I still find knowing where your food comes from endlessly satisfying, it doesn’t get old. Anyhow, without further ado, on to the one-pot, no-culinary-skills-required Beef and Eggplant Stew.
More local food, cooking!
OK, perhaps not the MOST appetizing of food photos, but the point is, that’s how it looked, and it tasted great—more all-local, dead-simple cookery! Here we have my first time with this grass-feed beef honey garlic sausage from a few miles down the road—I could actually taste…honey; unusual and good! Alongside in the cast iron pan, sweet orange pepper (Orange Sun), the very last, slightly green zucchini (Golden Dawn III), and a mess of yellow cooking onion, all from the field. A little imported olive oil, salt and fresh ground black pepper, let braise-simmer for a while—an hour or so, with the zucchini added near the end—and…Bob’s yer uncle! Delicious, nutritious (I’m pretty sure), fun. :)