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 sauté until soft, add the carrots, celery (or root). Add salt, pepper, spices. Sauté 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 – I 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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Danielle French - Ash Naylor Photography

About Danielle

Looking for a simpler way of life for her four daughters and herself, Danielle moved from Toronto to this farm in the Bethany Hills of Southern Ontario, and over time together with her family and her partner Shawn, restored the barn, the iconic heritage silo and the land.

Danielle loves to create unique settings and menus for the many events she offers at South Pond Farms, such as authentic farm-to-table gatherings, bread-making workshops, culinary classes, and weddings. Danielle’s vision is to inspire others to share her vision of a traditional life and way of cooking and to feel the sense of history on this beautiful land.  

Danielle was also the host of a television series called Taste of the Country

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