Name: Late Summer Vegetable Stew
Ingredients: ½ Witten’s Acorn Squash; ½ Witten’s Zucchini OR Yellow Squash; 1 Small Sweet Onion; ½ Sweet Potato; 2 medium sized Witten’s tomatoes (peeled); 1 ear Witten’s Sweet Corn; ¼ lb Witten’s Stringless Green Beans; ½ head of Witten's Cabbage; 1 ½ tsp minced garlic; 2 tbsp butter; Basil; Cumin; Celery Salt; Salt & Pepper

½ Witten’s Acorn Squash

½ Witten’s Zucchini OR Yellow Squash

1 Small Sweet Onion

½ Sweet Potato

2 medium sized Witten’s tomatoes (peeled)

1 ear Witten’s Sweet Corn

¼ lb Witten’s Stringless Green Beans

½ head of Witten's Cabbage

1 ½ tsp minced garlic

2 tbsp butter

Basil

Cumin

Celery Salt

Salt & Pepper

For Easy peeling of tomatoes, boil for 2 minutes and immediately chill in ice cold water– skins will come right off!

Chop all veggies into small pieces and add to a large soup pot. Fill with water until water level reaches the top of the veggies and bring all to a boil.

Add butter, a dash of each of the spices, garlic, and salt and pepper to taste.

Simmer uncovered for 20-25 minutes depending on desired tenderness/size of vegetables.

Cool for at least 10 minutes before serving.

Ingredients