Autumn is my favorite season. I love watching the leaves change, photographing yards dressed up for the autumn months, and creating new recipes from the foods local farmers are harvesting.
While Farmer’s Markets may seem expensive, you really can find good deals when shopping them just before closing time. In-season produce is often on sale at the grocery store, and roadside stands sell produce pretty cheap this time of the year. My stepfather recently purchased a 50 pound bag of potatoes for $10.00. This was a good deal for fresh potatoes.
Soups are just one meal I enjoy experimenting with. This is a recipe I came up with for the slow cooker.
10 baby red potatoes
1 sweet potato
1 small acorn squash
10 baby carrots
about 10 pumpkin chunks
1 small can diced tomato
1 small can vegetable stock
crushed garlic grinder
sea salt grinder
black peppercorn grinder
- Wash the produce. Lay on a towel to dry slightly before beginning to fill your crock.
- Cut any bad parts off the red potatoes, cut into halves or thirds, depending on their size, and place these in the bottom of the crock.
- Add the carrots to the crock.
- Cut up the squash and the sweet potato, placing these over the carrots.
- Add the pumpkin chunks, the tomatoes with their liquid, and the can of vegetable stock.
- Fill the crock to the 2/3 point with water, then add the seasonings. (I do seasonings to taste, adding a little now and more toward the end of the cooking time.)
- Cover and cook: High – 2 to 3 hours, Low – 4 to 6 hours.
- To save the most money, grow most of the produce. Look for deals everywhere else.
- For added savings, make your own vegetable stock. Or, purchase store brand types at the grocery store.
- Feel free to add some meat, if desired.
- Serve with a side of fruit salad.Enjoy!