Edmonds Museum Summer Market: As weather cools, here’s recipe for stew using market veggies
Given the coming cool weather, Linda Martiny of Martiny Livestock has provided this delicious lamb stew recipe to inspire us to enjoy so many of the delicious flavors of the market.
Most of the vegetables that are listed in the recipe can be found with one or more of our row crop farmers.
GRAMMA’S LAMB BURGER STEW
On farms and ranches across the country, when it’s dinnertime, cooks check the refrigerator, freezer and pantry to see what’s available. My Gramma also went to her garden with a basket, knife and shovel. Her Lamb Burger Stew is made with what she raised, canned and froze. This is a lighter version than a typical lamb or beef stew, more of a soup. It can be ready in a hurry or simmer on the back burner. Gramma never wrote down a recipe for her stew and while we may change up the ingredients, we don’t mess with the name.
From the Freezer & Refrigerator
1 lb Ground Lamb (also excellent with Ground Beef)
Butter (or oil)
Frozen Spring Peas (or ½ pint jar canned)
From the Garden
1 medium onion
Medium bunch carrots, 4 – 6
Celery, several ribs, cut in 1/2″ – 3/4″ chunks
New potatoes, if available otherwise, from the pantry
Parsley Sprigs, optional, chop a few leaves
3 Small Twigs Rosemary and/or Thyme, optional, wrap and tie in cheesecloth
From the Pantry
Garlic, optional, am’t per taste
1 pint jar green beans
1 pint jar wax beans
1 pint jar of canned tomatoes
If you don’t home can your vegetables, canned store bought work fine
1/2 pint jar canned Spring Peas (or frozen)
Potatoes, early red are delicious
Canned beans, optional – for a heartier version, add canned Great Northern, Kidney &/or Butter Beans
Early in the day, thaw lamb and prepare garden vegetables. Wash carrots and potatoes, peel if necessary and cut into good sized pieces. Set aside. Chop celery, onion, mince or smoosh garlic, prepare Rosemary bundle and set aside.
In heavy soup kettle, slowly cook onions, celery and garlic in a small amount of butter or oil until translucent and tender. Remove with slotted spoon, set aside. Add ground lamb or beef to same kettle; break into good sized meaty chunks. Sauté over med-high heat until browned. Season with salt and pepper, remove from kettle and pour out excess fat.
Add lamb, onions, garlic and celery back to kettle with tomatoes, green and wax beans and their canning liquids. Add cut up potatoes, carrots, rosemary/herb bundle and water to cover, if necessary. High simmer until vegetables are tender. Remove rosemary bundle, adjust seasoning and liquid, add more water or stock if necessary. Reduce heat to low simmer until flavors are blended. During last 10 minutes, add frozen or canned peas and parsley if desired.
Serve with crusty homemade bread or buttery biscuits. Enjoy.
– By Christina Martin, Market Manager
The Edmonds Museum Market runs from 9 a.m.-3 p.m. Saturdays through Oct. 5 at 5th and Bell in downtown Edmonds.