Stewed Spring Veggies

May 21, 2008

Stewed Spring Veggies

Sara Jones, Tucson CSA

3-5 baby artichokes, trimmed and quartered lengthwise
1/2 bag green beans, chopped
1 medium squash, chopped
2-3 new potatoes, chopped
1 sweet onion, diced
4 cloves garlic, minced
1 large can (28 ounce) chopped tomatoes
1 teaspoon thyme
1 teaspoon oregano or marjoram
Drizzle balsamic vinegar
Salt and pepper to taste

To trim artichokes, cut stems from base, remove tough outer
leaves and trim off top 1/2 inch of vegetable. Cut each choke
into quarters and place in water until ready to use.

Prepare other veggies and combine all ingredients together in a large
soup pot. Bring to a slow simmer and cook over medium low
heat for about 35 minutes until all ingredients are tender.
Drizzle with vinegar and add salt and pepper to taste. Serve
over rice or pasta or polenta.

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