I’m trying to make all of my daughter’s favorite foods this week so when she comes home from day camp, she has a good meal to look forward to. She’s starting to enjoy bits of her days at camp now – little by little fitting in with the other kids – but it’s not something, she says, that she’d like to do again.

So… this week, I’ve made zucchini quiche and crab cakes, baked ziti and now, last night, Vegetarian Brunswick Stew, popovers and pumpkin fritters.

The popovers were a delight as always – crispy outside, soft and moist inside. The pumpkin fritters? Well… even with the recipe from the Farnsworth House, I didn’t do so well with them. Crisp and perfect on the outside – raw on the inside. 🙁 They’ll take practice, methinks.

However… this stew is always great if you like vegetables. I got this recipe years ago when we went to Williamsburg, Virginia. In one of the period taverns there – an 18th century rowdy tavern – they served regular Brunswick Stew as well as this vegetarian version. Since we do not eat meat – except on very rare occasions – this has become a staple in our home. It’s delicious, hearty and fairly easy to make.

Vegetarian Brunswick Stew

2 – large onions sliced or diced

4 – cups fresh tomatoes chopped

2 – cups lima beans

3 – medium potatoes diced

2 – 16-ounce cans of corn (drain but reserve liquid in case stew is too thick)

1 – tablespoon sugar

1 – quart vegetable broth

salt and pepper to taste (I omit extra salt because of the broth)

Add vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching. Add seasonings. Simmer an hour or more, adding liquid as necessary – IF necessary.

“Brunswick stew is delectable if allowed to slow cook. It is said to never be eaten the same day as it is cooked because the longer it sits, the more deletable the flavor becomes.”

While it’s true the flavor is more delectable the next day, if made early enough and allowed to rest, the flavors are delectable enough to enjoy the same day as it’s prepared. That’s what we do. Every time, with no complaints. 🙂