Farm Fresh Challenge: Mid Summer Harvest Stew

Chaos at the ritaLOVEStoWIRTE kitchen "studio" this week prevent my taking a "box shot" of our CSA goodies so I took a shot of the pertinent  ingredients  instead.

Ingredients from our CSA, Calverts Gifts included potatoes, cherry tomatoes and purple sage.  I added leak, broth and garlic salt (plus a bit more) to create a hardy summer stew.

Chaos at the ritaLOVEStoWIRTE test kitchen “studio” this week prevented my taking a “box shot” of our CSA goodies so I took a shot of the pertinent ingredients instead.


From the box:

  • 10 small to medium Potatoes


  • 1 pint Cherry Tomatoes
  • 1/8 cup chopped Purple Basil
  • From the Pantry:
  • 1 Leak sliced

Leaks Basil toms

  • 1/2 cup Chicken Stock
  • Dash of Olive Oil
  • 1/2 pound protein (I used sausage) COOKED and sliced
  • Garlic Salt, Salt, Pepper to taste


1. In a large pot bring 5 cups of water to boil. add the Potatoes and cook until tender (about 5 minutes). Add the sliced Leaks and cook an addition 3 minutes. Drain  and set aside.

2. Add oil to the pot and put in the protein. Cook for 3 minutes (The protein needs to be pre-cooked == some might cal it “left over.” So you just need to heat it through for this recipe.) Add the Stock. Add the Tomatoes, Garlic Salt, Salt and Pepper to taste. Cook for 5 minutes.

Protien Basil Toms sauce

3. Put the Potatoes and Leaks back into the pot and stir. Allow several minutes for the Potatoes to reheat.

4. Plate and enjoy.

Stew on plate


About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

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