Turnip, Caribou, Squash Stew Recipe

Right now we are living in a primitive dry cabin.  It does have electric, but no sink set up.  Most dry cabins have a bucket to empty beneath an unplumbed sink, and a spigot tank on top to use as a faucet.  Since we don’t have even a basic sink set up, or a stove, or an oven, I have to change gears when thinking of making a meal!  A small toaster oven, a single element pot and a crock pot are my main resources.

Living this way really brings to surface how AWESOME crock pots are!  With very little mess or prep I’m able to make a whole lot of good healthy food.

Fortunately we have a great u-pick farm nearby, and though I was a bit late in the season for picking, I still got some great local farm fresh AK produce.  In addition, my boyfriend got a caribou this season, which we just finished processing. There’s meat in the freezer!  Yippee!!  So, as always, this recipe is a result of some goods I had on hand.  Enjoy!

Crock pot on High for first 1-2 hrs, then Low until you are ready to eat.

(Can be ready within a few hours, but some veggies like turnip may still be a bit firm)

Process:

Water- 2 in.

1 turnip diced

1 crushed beef ramen w/ seasoning

1 caribou roast chunk

(place turnip, and ramen in crock pot with a few inches of water, then I stand the roast up in the middle and put future ingredients around it)

1 radish diced

1 carrot (rounds)

1 turnip diced (2nd one)

1 crushed chicken ramen noodle and seasoning

1 diced apple

3-4 C summer squash cubed (and rind & seeds removed)

Add all this to the crock,

then add:

White wine and Kombucha for some more taste sensation (fill to level of veggies, above for more soup like, less if more stew like)

On top of everything:

I added ground mustard, oil from marinated artichokes, some marinated artichokes, and roasted garlic.

And of course, taste as you go, adding whatever other spices you feel like!

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