Tomato Mountain Farm

Bulgar and Veggie Stew (From Kurt)

1 cup med. grind bulgar
2 cups stock or broth
1/4 tsp salt

2tbs butter or olive oil
1 med onion chopped
1 clove garlic
1/4 tsp parsley
1/4 tsp thyme
1/4 tsp  oregano

1 quart stock or broth
3 large or 5 med potatoes, peeled and chopped
1 cup chopped vegetables (broccoli, peppers, brussels, califlower, whatever happens to be in a fall share)
1 cup frozen corn
1 bunch kale, roughly chopped

1) In a small pot, bring bulgar, stock and salt to a boil. Reduce to low, cover and cook for 15 min, or until liquid is completely absorbed. Remove from heat off and set aside
2) In large stock pot, saute the onion and garlic in the butter, together with the spices.
3)When onions are translucent add the quart of stock and the chopped potatoes.  Bring to a boil and cook covered until potatoes are tender.  Remove from heat and roughly mash the potatoes in the liquid.  Add chopped vegetables and return to a simmer.  Simmer until vegetables are almost tender, add corn and kale.  Cover and remove from heat.  Let sit until kale is cooked and corn is warmed.
4) Add cooked bulgar and serve. 

From farm manager Kurt