Laura with an abundant August harvest of tomatoes, peppers, and garden vegetables before making Hamburger Stew with Fresh Corn and Garden Tomatoes.
When sweet corn and tomatoes finally arrive together, this is the first stew I make. The garden feels like it's giving us everything at once. Harvest baskets overflow with tomatoes and beans, fresh herbs perfume the kitchen, and the evenings begin to cool, hinting that fall isn't far away.
It tastes so good.
Eating well and feeling good is so easy with fresh vegetables, like sweet corn and tomatoes at summer’s peak.
10# Ground Beef
( 10- 1# packages of frozen, USDA Inspected birth-to-harvest Pasture Raised Beef)
SVTFarm Ground Beef is
simple,
delicious, and
versatile, so you won’t be bored.
Eating consistent, high quality protein, makes you feel satisfied without hunger or putting in empty calories.
Your local ground beef from SVTFarm is:
Easy
Clean food from healthy cows and a green farm
Pure, whole, tasty protein
You can have straightforward hand-crafted meals with ground beef in a snap-
Like Homemade Spaghetti and Meat Sauce- Luscious, Mouthwatering, and Comforting Goulash, or Mushroom Smash Burgers in a snap.
CREATE A SUMMER TRADITION
Here’s a great way to showcase SVTFarm Ground Beef with fresh sweet corn and garden tomatoes for superb flavor.
Pop summer in your mouth….
And, if you go all the way with the bonus recipe for Farm Fresh Corn and Cheddar Dumplings - You’ll be DELIGHTED.
You can change up this recipe depending on what's ripe and in season from the garden.
Sweet corn and tomatoes are the stars, but if your beans, peppers, or squash are ready too, toss them in.
August is generous, and this stew is meant to be as well.
By the time the stew is ready, the tomatoes have melted into the broth, the corn smells sweet, and the beef brings everything together.
Take a pause and notice summer’s beautiful manifested bounty.
Make a double batch. Of Summer.
Even when it’s just the three of us.
Freezing half makes a quick meal after we come home from skiing in January.
It’s a delicious lunch served cold on hot days.
I hope this recipe takes one dinner off your mind this week.
Juicy and flavorful burger beef in 1# packages. It's quick and easy powerhouse for Chilli, Burgers, Tacos, Shepherd’s Pie, Meat Sauce, you name it.
Looking for grass-fed beef to make it?
We'd love to help.
When your own garden is overflowing, let this be an invitation to celebrate everything August has to offer.
Superfast: Ready in 30 minutes.
Here’s my secret tip - when you’re browning the SVTFarm Ground Beef and Onion:
let it cook and combine the dumpling dough.
Clean up as you go when simmering the stew.
Pop the dumplings onto the hot stew and tidy up the last bits.
You are free from the kitchen now.
Everyone can take care of their dishes and you’ll only have to refrigerate the leftover stew.
Or, freeze it right away and clean the stew pot, too.
Bonus Yummy Add-On
Tips, Tricks, and Hacks From Laura
trying to make this stew and your ground beef is frozen… I can help
Place 1# SVTFarm Ground Beef in a large bowl of cold water or sink basin. It usually defrosts in about an hour.
Use your microwave’s defrost setting; checking frequently. Ususally about 5-6 minutes will do.
Pop the frozen block into the stock pot cooking on low and using a spatula to break it down smaller and smaller until browned.
Preserving Farm-Fresh Flavor
FREEZER CORN-SAVING THE HARVEST
I cut at least 50 ears of corn off the cob to put up several quarts of corn for the winter.
Corn, especially local organically grown corn, is a great carbohydrate with vitamins and minerals, like thiamin, and fiber for healthy nutrition.
The local hardware store usually has a tool for a few bucks to cut the corn off the cob quickly and includes the juicy pulp that makes me swoon.
Boiling the cobs afterward makes a luscious corn stock for the corn chowder.
WHEN THERE ARE TOO MANY TOMATOES
Their summer flavor is unmatched by any grocery store import.
You can easily preserve some tomato sauce quickly and enjoy the nutritional benefits of Vitamin C and antioxidants like lycopene that tomatoes provide after the harvest ends.
Here’s what I do-
Tomatoes have an enzyme that causes the pulp to separate from the juice once the tomato is cut and the flesh makes contact with air.
So, working with my stock pot on medium-low, I dice clean tomatoes right into the pot and bring them to a simmer quickly - crushing each one and stirring as I go.
Once you have a few started, you’re off to the races, and each addition is stabilized before the separation occurs.
Strain this after 10 minutes of simmering with whatever tool you use, be it a Squeezo strainer, an Italian model I have, or a wire sieve.
This tomato sauce can be frozen or canned.
Can pint jars with additional citric acid and salt for homemade sauces and stews anytime.
Make your own pizza sauce in 10 minutes with a few chopped onions and peppers, a pint of tomato sauce, basil, oregano, parsley, and a nice bit of grated Parmesan cheese.
If you canned with salt and citric acid, check to taste before adding any more salt first.
