1 cup medium pearl barley
1 bay leaf…

1 onion
2 small zucchini…

1 pound dried black-eyed peas
2 pounds winter squash (acorn, butternut, etc.), peeled & cut into chunks…

1 pound plum tomatoes, chopped
1 eggplant, in 1/2″ pieces…

3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced…

This recipe may look complicated but it really isn’t. If you make it often, it can be simplified by chopping several batches of fruit at a time and packaging them in separate packages.

2 cans diced tomatoes with green peppers & onions, undrained
1 cup salsa…

1 cup brown rice
1 cup barley…

Potatoes — use 6-12 of them…

1 pkg. northern white beans
1 small onion, diced…

1 large yellow onion, chopped
3 cloves garlic, minced…

1 small onion, chopped
3 carrots, chopped…

1 pound dried beans, soaked overnight
4 cups cold water…

1 1/2 lb Roma tomatoes, sliced
1 1/2 lb new potatoes*…

This yummy spread is great to have on hand throughout the fall and winter season. Its sweet-savory flavor is delicious with toast and bagels, as well as on tea breads. Be sure to use a small, sweet pie pumpkin and not the large, flavorless jack-o’-lantern variety. A large orange-fleshed winter squash such as buttercup or kabocha may be used instead of a pumpkin. This butter benefits from a stirring halfway through the cooking process.