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Description
Old fruit can make for good sauces and stews. They're not bad, just soft, wrinkled, not as appetizing on their own but perfect for cooking. Many recipes in fact call for older fruit.

Wash, remove stems, and quarter seven small, old strawberries. Wash, de-stem and pit 16 old dark sweet cherries. Place in bottom of 6 quart crock pot with one 15 oz can extra crispy two-color corn (gold and white).

Mix 2 tsp Sumatran espresso Turkish fine coffee, 2 tsp Hershey's Special Dark cooking cocoa, 1 tsp ground savory, 1/2 tsp crushed rosemary, 1/2 tsp rosemary leaf powder, 20 turns of a grinder of Himalayan pink salt on coarse in a small dish. Place in a small saucepan. Add about 1 lb bison stew meat and mix well to fully coat, then add 1/4 cup apple wine. Set heat to 4.5 (just over medium) and cook for 20 minutes.

Add 20 turns of the Himalayan pink salt to the crock pot. Clean, de-stone, and cut into sixteenths four plumcots. Place in crock pot. Peel and cut into bite-sized pieces one full bulb of elephant garlic and also add to crock pot. Wash and dice two small purple kohlrabi and add to pot.

Add meat to pot. Sprinkle with 1/2 cup of fragrant jasmine rice, add 1 cup of water and 3 tbsp local wildflower honey. Cover and set for 4 hours on high.

Salt to taste and serve. This stew is heavily influenced by the fruit in it. The strawberries and plumcots pretty much dissolve into sauce, while the cherries largely remain. You'll find chunks of elephant garlic as well, but after being stewed they are milder and perfectly edible. The rice being on top might concern some, but the circulation of the water and the high humidity in the crockpot insures that it absorbs enough liquid to cook up fine.

The 'stone' in my stone stews comes from the stone fruits; cherries and plumcots in this case.

Description
Old fruit can make for good sauces and stews. They're not bad, just soft, wrinkled, not as appetizing on their own but perfect for cooking. Many recipes in fact call for older fruit.

Wash, remove stems, and quarter seven small, old strawberries. Wash, de-stem and pit 16 old dark sweet cherries. Place in bottom of 6 quart crock pot with one 15 oz can extra crispy two-color corn (gold and white).

Mix 2 tsp Sumatran espresso Turkish fine coffee, 2 tsp Hershey's Special Dark cooking cocoa, 1 tsp ground savory, 1/2 tsp crushed rosemary, 1/2 tsp rosemary leaf powder, 20 turns of a grinder of Himalayan pink salt on coarse in a small dish. Place in a small saucepan. Add about 1 lb bison stew meat and mix well to fully coat, then add 1/4 cup apple wine. Set heat to 4.5 (just over medium) and cook for 20 minutes.

Add 20 turns of the Himalayan pink salt to the crock pot. Clean, de-stone, and cut into sixteenths four plumcots. Place in crock pot. Peel and cut into bite-sized pieces one full bulb of elephant garlic and also add to crock pot. Wash and dice two small purple kohlrabi and add to pot.

Add meat to pot. Sprinkle with 1/2 cup of fragrant jasmine rice, add 1 cup of water and 3 tbsp local wildflower honey. Cover and set for 4 hours on high.

Salt to taste and serve. This stew is heavily influenced by the fruit in it. The strawberries and plumcots pretty much dissolve into sauce, while the cherries largely remain. You'll find chunks of elephant garlic as well, but after being stewed they are milder and perfectly edible. The rice being on top might concern some, but the circulation of the water and the high humidity in the crockpot insures that it absorbs enough liquid to cook up fine.

The 'stone' in my stone stews comes from the stone fruits; cherries and plumcots in this case.