You are likely to think I’m not quite in my right mind to be making a stew using winter vegetables in the summer. But, honestly, there’s a method to my madness. Some of you may recall my post about cooking for stays on our boat. We have a barbecue on the stern rail where the captain can grill meats and vegetables, but I also prepare food in advance so that we can have variety and I don’t have to toil in the miniscule galley.
FYI: My husband is the captain, and I am first mate and cook. When we’re on the boat, we share about 300 square feet of living space. How does this work maritally? Well, he has a shirt that says “Captain,” and I have a shirt that says “Don’t Yell at Me!” Generally, the atmosphere is very pleasant although there have been moments…but back to the stew.
So, as you can see, it isn’t so crazy to make a tasty, filling, healthy, and crazy-quilt colourful pork stew whose leftovers can be frozen and then eaten when floating at anchor. This recipe takes some chopping but it’s worth it!