Recipes for CSA Week 20 | Sauvie Island Organics

Ingredients

• 1 large onion, diced
• 3 stalks celery (with leaves if you there are any), chopped
• 4 cloves garlic, minced
• 1 teaspoon fresh or dried thyme
• 1 teaspoon fresh or dried marjoram or oregano (optional)
• 1 sweet red pepper, seeded and finely diced
• 1 1/2 – 2 lbs beef (stew meat, Eye of Round roast or any lesser cut that benefits from long, moist cooking)
• 3 medium carrots, scrubbed and chopped
• 3 cups celery root, peeled and trimmed and cut into medium dice
• 4 cups stock (vegetable, chicken, beef)
• 2 cups canned or fresh tomatoes, diced, or 1 cup roasted/frozen tomatoes
• 5-6 cups water (you can use some red wine for part of this, see headnote)
• Olive oil
• Salt
• Parsley for serving (optional)
• 1-2 ounces crumbled feta
• Good olive oil
• Bread or crackers for dipping