A Golden Harvest Here in Portland Oregon!

We have this amazing city that features an abundance of farmers markets throughout. Several neighborhoods boast their favorites and I do my best to hit them all throughout the season.

You are never at a loss for finding one here it can only be choosing which one to visit that becomes daunting.

This season I have spent a lot of time venturing to the Portland Farmers market that is hosted in the Pioneer Square right downtown PDX. My choice for this is because it is one of the main places I can catch up with Lisa Clark owner of Petunias Pies & Pastries all Gluten Free & Vegan and some are even sugar free!

Lisa Clark, Petunias Pies & Pastries Owner

Now, I pretty much can say that Rae and I are experts at critiquing the gluten free market in Portland and it’s surrounding area. The most important quest for us has been to (Please! Oh Please! Oh God help us!!!) find a descent gluten free vegan dessert house/creator/chef. We have tasted them all and hands down Lisa Clarks Petunias is absolutely beyond our wildest dreams come true!!!

Petunias more than exceeds what we had merely hoped for. In fact this sweet tooth can not believe these treats are gluten free! Salivating! Words cannot even begin to express the euphoric feeling we have when partaking of these delectables. Take our wisdom, research and well studied advice Petunias is Pristine Poignant Poetic Perfection!

Petunias Pies & Pastries Now a sampling available at Whole Foods!

Along the visit to our Portland Farmers market we just must take in the beauty of all the harvest. Amazing choices flock the barrels and tables that contain rare eggplant varieties, a gorgeous menu of juicy flavorful tomatoes, and all kinds of tantalizing greens!

I decided to be creative and gather choices to include in a Golden Harvest Stew.

I’d like to share the recipe with you all as it is my very own creation and it just wouldn’t be fair to keep it to myself. I hope you enjoy it as much as we all did here at LeafandInk.

Golden Harvest Stew

Stew Meat – Optional (chopped to stew meat size)

As another option you could use Chicken/Poultry, Tofu etc.

2 parsnips (aprx.1/2-1 in. slices)

2 zucchini (cut in aprx. 1in. Width slices)

8 small golden potatoes (cut in half)

1 sweet potato or yam (med. Size cut to aprx. 1X1 in pieces)

2-3 carrots diced (1-2 cups)

green beans (1-2 cups)

celery 3 stalks sliced

Organic Vegetable Broth

2 Hefeweizen Beers (Extremely important ingredient!)

Red, Yellow, Orange Bell Peppers (½ each of med. Sized. Chopped)

Portobello Mushrooms (I used 2 large, sliced)

10 Pearl Onions- Optional (I will not use these again as they are tedious to peel)

Sweet Onion (½ to whole med size, diced)

Elephant Garlic (1-2 cloves sliced & diced)

Powdered Garlic 2 Table spoon

Thyme 1 Table spoon

Rosemary 1 Table spoon

Basil 1 Table spoon

Salt 3 teaspoon

Pepper 3 teaspoon

Olive Oil

When preparing meat for stew I always incorporate the French technique of patting the beef dry with a paper towel. This allows all juices to stay w/in beef when cooking.

I fill a plastic bag w/aprx. 2-3 cups of flour. Ad salt, pepper, garlic powder. Place meat in bag and shake covering all sides of beef w/flour mixture.

In a large skillet, heat ½ cup -1 c. Extra Virgin Olive Oil to med-med hi.

Place meat in skillet brown sides. Do not burn! Set aside.

In a stock pot pour Vegetable Broth, all spices, add sliced vegetables and 2 bottles beer. Cook over medium heat stirring occasionally so not to burn! Reduce heat to med low or low, ad cooked stew meat to the entire concoction and allow to cook for 1 hour remembering to stir often.

Prepare to become the envy and best friend of all you serve this to!

Sprinkle parsley on the top & enjoy!

Impress everyone & present it in this!

Here's a fun way to serve some drinks!

Happy Harvest Time! Stay warm and dont forget to enjoy all the color that Fall brings!