By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Farm Stand Stew

If a trip to a produce stand or a back-yard bumper crop has you searching for something to do with the season’s bounty, consider this Farm Stand Stew. Although stews are typically winter fare, this old-fashioned combination of fresh vegetables is a light and healthy entree or side dish.

I like to serve it atop corn bread as the center of a vegetarian meal. However, the medley also makes a great accompaniment to grilled chicken. The stew has a decidedly Southern influence, and can be made more so by substituting bacon fat for the butter. Or, sauté the vegetables in olive oil and add some crushed garlic and fresh herbs from your garden to give the stew an Italian accent

  • 2 small yellow squash, washed and diced
  • 2 small zucchini, washed and diced
  • 2 tablespoons butter or olive oil, divided
  • 1 medium onion, thinly sliced
  • 2 green bell peppers, cored, seeded and cut into strips
  • 4 tomatoes, cored and cut into wedges
  • Salt, freshly ground black pepper and cayenne pepper to taste
  • 1 cup of fresh corn (kernels cut from 2 ears)
Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add squash and sauté until it begins to brown. Remove from pan and set aside. Add remaining tablespoon of butter to pan. Add onions and peppers and sauté until wilted.

Stir in tomatoes and season to taste with salt, pepper and cayenne. Cook, uncovered, for 10 minutes. Stir in corn and cook 5 minutes more. Return squash to pan and heat through.

Makes 4 main dish or 8 side dish servings.