Fall is here! Although there may not be much of a chill in the air, and we just weathered Tropical Storm Irma, Autumn is upon us. We have so many goodies to share with you all this fall and wanted to go ahead and showcase a few of our current favorites. Along with a “fall favorite” recipe from the pages of Garden & Gun magazine – ideal for these cooler evenings we’ve been enjoying! Let us know what you think of our fall favorite selections…
This set of 12 bamboo horseshoe picks are ideal for game day, or just about any get together! Add a bit of flare and personality to your martini, cheese tray or crockpot meatballs with these “lucky” picks!
Look effortlessly chic selecting your fall favorites from the farmer’s market with this basket. Large enough to carry a load of turnips, squash and just about anything you’ll want to bring home from the market – and stylish to boot!
Bring a bit of nature into your home this fall with this awesome hand screen printed buck throw pillow – printed and sewn in Bucks County, PA! This big guy will definitely add some personality to your sofa. Also a great gift idea for the outdoor enthusiast in your life!
Here’s one of our fall favorites, ideal for all of you entertainers… Our Loop Indigo Ice Bucket. This will be sure to dress up any tailgate or pretty up any cocktail bar – fun and functional, all in one!
Speaking of a tailgate, how about our classic dice game to add a bit of excitement?!? This handsome set includes a stitched leather cup, five rainbow dice and a multi-game instruction booklet.
Finally – a current favorite fall recipe, Garden & Gun’s Spanish Chickpea Stew. It’s warming and hearty, but won’t weigh you down. And the flavors are to die for!
Spanish Chickpea Stew
Ingredients
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1 pound dried garbanzo beans (chickpeas)
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1½ pounds collard greens
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6 ounces salt pork, cut into ½-inch cubes
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2 large onions, finely chopped (2 cups)
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2 garlic cloves, minced
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1 cup canned crushed San Marzano tomatoes
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1 fresh or dried bay leaf
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1 teaspoon pimentón (smoked sweet paprika)
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1 ham hock
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Kosher salt
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2 teaspoons sherry vinegar
Preparation
Cover the garbanzos with cold water by 4 inches in a large bowl. Cover and let stand overnight.
Wash the collards well, then stack 5 or 6 leaves. Cut out the stems and central ribs, slicing along the sides to form a “V.” Discard the stems. Roll up the leaves and cut crosswise to form 1-inch-wide ribbons.
Cook the salt pork in a large saucepot over medium heat until the fat renders, about 5 minutes. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 15 seconds. Add the tomato and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Stir in the bay leaf and pimentón.
Drain the garbanzos and stir into the pot, then add the ham hock and 8 cups water. Bring to a boil over high heat, then stir in the collards and 1 tablespoon salt. Bring back to a boil, reduce the heat to low, and simmer until the garbanzos and ham hock meat are tender, 1½ to 2 hours.
Remove the ham hock. When cool enough to handle, pull off the meat and return to the pot. Discard the bones and cartilage. Stir in the vinegar. Taste and add more salt if you think it needs it. Serve hot. The stew can be cooled and refrigerated in airtight containers for up 3 days. Reheat gently on the stovetop.
We suggest serving this alongside a crusty loaf of bread and a Spanish red wine – perfection!
Happy fall y’all – we hope to see you in the steve mckenzie’s showroom for a visit soon!
