There is nothing like a big bowl of savory stew for dinner this time of year, especially if most of the ingredients are from the garden. This is one of my favorite stews, and is so quick and easy to put together.
Just put hamburger (not cooked) in the bottom of a crockpot. Dice or chunk up any vegetables that you want to add. We had carrots, fingerling potatoes, bell peppers and leeks. Throw these on top of the hamburger. Pour on 1 can of tomato soup, not diluted, and 1/4 cup of pickle juice. I know. It sounds weird, but just trust me on this. I also poured in the last bit of a bottle of merlot, which was about 1/2 cup. Oh, and I also had some frozen peas that I threw in. Turn on the crock pot, low if you started it early in the day or high, if you forgot about dinner until after lunch. No need to stir it up until it starts smelling great and you can’t resist. Add some salt and pepper to taste and you’ve got a great pot of stew!
I baked up a batch of plain muffins that had a hand full of cheddar cheese thrown in and cooked up some corn on the cob straight from the garden. When I went to set the table I realized that we were out of butter, but the cheese in the muffins made them moist enough without it and the corn tasted amazing, even without the butter that I usually slather on it. Sad thing is that I do not remember what kind of corn I planted this year. Darn!
Our combo apple tree produced apples for the first time, so dessert was apple cake with rum sauce made from the Chehalis apples it produced. Yum.