Fall Harvest

After three hours of harvesting yesterday the porch is full of fresh veg. Now what to do with all this fresh stuff before it goes bad and so that I can enjoy it all winter.
I started by shredding one large zucchini and freezing it in bags for use in quick breads. Just wash, peel and grate. I used a grater plate in a food processor and bagged the zucchini in about 2 cup units.
Now for some food for the winter. A West African peanut stew will use a lot of what I picked yesterday and freezes very well in meal sized cartons. Here is my take on a traditional recipe:

Peanut Vegetable Stew
4-6 medium potatoes
2 tablespoons, 30ml. oil
3 tablespoons, 45ml. grated fresh ginger
3 tablespoons, 45ml. ground coriander seed
3 or 4 cloves garlic, crushed
4 large onions, diced large
6 tomatoes skinned and chopped
2 cups, 500ml peeled and cubed eggplant
3 cups, 750ml. diced zucchini
2 large sweet bell peppers diced coarse
hot chilis to your taste
about 1 cup, 250ml. stock or water (I prefer homemade ham stock)
1 small can tomato paste
1/2 cup, 125 ml. peanut butter
4 teaspoons, 20ml. salt

Fry onion, garlic, ginger and spices in oil till onion is transparent. Add potato, tomato, eggplant and some stock, bring to a boil and simmer for 10 minutes. Add zucchini, peppers and salt and simmer until all of the vegetables are soft, another 10 minutes or so. Add peanut butter and tomato paste and more stock to adjust thickness. You may need more than the above amount of stock.
This dish is good with rice or any other starch choice, with bread or just by itself.
If you do freeze it, note that it will be more watery when thawed due to the veg releasing liquid.


Now what will I do with all those fresh greens???