POSTED UNDER Earth, Love, Winter

Bleak Stew

January 29, 2010 by Estha McNevin
Color of the day:  Purple
Incense of the day:  Orchid
 
For our ancestors, the bleak days of winter brought with them a scarcity in food and nourishment, particularly the luxury of meat and fresh produce. Hardy preserves and root stews remain a beloved and comforting winter staple. The following vegetarian stew offers readers a taste of the savory desperation for winter survival.

4 cups vegetable stock
1 large potato
1 large yam
3 large carrots
1 large turnip
16 ounces pumpkin (1 can)
1 large onion
1 pinch clove
Bay, thyme, parsley, pepper, salt, and garlic to taste.

In a soup pot, combine vegetable stock with diced potatoes, yams, carrots, and turnips. Boil on medium for 30 minutes. Add canned pumpkin and return to a boil. As the flavors blend together, say:
In my pot I marry the earth, I beg of the gods a loving rebirth.
Season to taste and serve. Slice and brown the onion in a separate pan and serve as garnish.


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