Summer Stew


Green or yellow beans, summer squash, baby potatoes, spinach or kale, 3 tomatoes, fresh herbs, onion, & garlic.


Cut potatoes, beans, and squash into bite size pieces, boil and set aside. Dice tomatoes and onions, mince garlic, wash and chop spinach (kale) and set aside.


Heavy skillet over medium heat, ad 3 tbs olive oil, saute onion & garlic,  then add tomatoes, beans, potatoes, and squash. When the squash starts to soften, add the greens. When greens are tender, add fresh herb of choice and salt & pepper to taste. Serve with White Barn Red or Cayuga White

Leave a reply