By Danielle French

Fall Stew


This is a really versatile stew that uses all the great fall vegetables! Martha Stewart makes a really wonderful one – this is slightly different, but the same great and satisfying taste.

2 Tbsp olive oil
6 mixed sausages: chorizo, bratwurst, Italian or just one kind is good too
3 shallots sliced coarsely
6 carrots cut into chunks
3 stalks celery cut into slices (alternative: celery root into 1 inch squares)
1 squash acorn or buttercup are my favourites (alternative: 1 eggplant cut into slices and then into fours)
2 sweet potatoes cut into wedges
1 dozen brussel sprouts (alternative: 1 bunch kale stems removed and cut into smaller bite size pieces)
2 cups chicken broth
1/2 cup crushed tomatoes
1 tsp salt and pepper to taste
1 bunch fresh thyme or 2 tsp dried thyme

Brown the sausages in the oil in a dutch oven saucepan. remove sausages and remove the grease. If necessary, add a bit more olive oil. On mid-low heat add the shallots and saut̩ until soft, add the carrots, celery (or root). Add salt, pepper, spices. Saut̩ about 5 minutes. Add tomatoes and chicken broth. Bring to a boil. Add the squash and potatoes and cook on low heat until tender about 10 minutes. Add the kale or brussel sprouts. Cook for another 10 minutes. If you are using the eggplant РI roasted it in the oven first at 400 for 30 minutes. Add it at the end.
Serve with a winter greens salad like kale, a glass of red wine and warm crusty bread.

Farm Friday Recipes was born as a result of Danielle’s friends wanting to try out some of her favourite recipes, specifically over the weekend. Weekdays can be rushed and meals eaten in a hurry (even here at the farm!) so why not carve some time put this weekend to enjoy a Farm Friday Recipe with your family.

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