Farmer's Market In Boston Leads To A Hearty Harvest Stew

Ahh autumn in New England. When everything is pumpkin spice flavored and people struggle to figure out the appropriate time to pull out the scarves and hats. Growing up here makes me crave the fall flavors just like anyone else, just not in the artificial syrup kind of way.



I was in Boston last week and stumbled upon a farmer's market in Copley Square. I had just came from Trader Joe's so some local organic produce was in order. Butternut squash, spinach, carrots of all colors, hot peppers, onions, parsnips...



So now that I had these great fall flavors in my bag I had to figure out something to do with them. Enter this thick, hearty, harvest stew.



It's made in the crock pot so all the work is chopping up your veggies. Comes together in a few hours so you won't have to wait too long. Prep it with lunch and you'll be having it for dinner. Plus, this is a great recipe for leftovers. I froze some right away and still had enough for 4 more meals. I forewarn you, the ingredients completely filled my 4 quart crock pot. Also, my recipe says small butternut squash, I only used the top half of the one pictured.

Hearty Harvest Stew

Serves 6

Ingredients:

• 1/4 cup olive oil 
• 2 medium yellow onions - chopped 
• Sea salt 
• 1 1/4 tsp. ground ginger 
• 1 cinnamon stick (about 3 inches) 
• 1/2 tsp. ground coriander 
• 1/4 tsp. ground cumin 
• 1/4 tsp. cayenne pepper 
• Pinch of saffron threads (You could probably omit if you don't have any.) 
• Freshly ground black pepper 
• 3 large red potatoes - chopped 
• 3 or 4 medium to large carrots - peeled and chopped 
• 3 or 4 medium parsnips - peeled and chopped 
• 3 cups vegetable broth (I use the organic Better Than Bouillon.) 
• 1 (15 oz.) can of organic pumpkin puree 
• 1 small butternut squash - peeled, seeded, and chopped 
• 2 medium sweet potatoes, chopped 
• 1 (15 oz.) can of chickpeas (aka garbanzo beans) - drained and rinsed 
• 1/2 cup Thompson raisins 
• 4 cups loosely packed spinach 
• 2 tbsp. apple cider vinegar 

Instructions:

1. Fire up the oil in a frying pan on medium heat until it shimmers. Toss in the onions and a pinch of salt and cook until they become translucent, takes about 4 minutes. At this point, add your spices and cook until fragrant - about 1 more minute. 
2. Transfer your onions and spices to your crock pot. Add the red potatoes, carrots, parsnips, and broth, season it with some sea salt and cracked pepper, give it a stir, and cover. Start cooking it on high for an hour and a half. 
3. Now your kitchen should be starting to smell great but this is just the beginning. Add the pumpkin puree, butternut squash, sweet potatoes, chickpeas, and raisins, season with some more salt and stir it real good. Let it cook for another 2 hours, giving it another stir an hour in. 
4. Try not to salivate into the crock pot at this point. Add your spinach and gently mix that in. Let it sit until it wilts. Stir in the vinegar and give it a taste test. Season with more salt, pepper, and vinegar as needed. 

Serve it with sourdough rolls, with a sandwich, over rice...