Last week found us both working long, full days so the slow cooker became our personal chef. Since the weather is turning cooler and the rains have started, it seemed the perfect time to create the first stew of the Fall. To the lamb we get from our nearby Fair Valley Farm friends, we tossed in ripe heirloom tomatoes, apples, onions, carrots and parsnips (all from our garden) and then added about a half-quart of our homemade chicken stock and some of our Raggedy Hen Farm Seasoning Blend. When we got home from work, we could smell the stew as we came in the door and we were able to sit down to big bowls of yummy stew, with crusty bread and a glass of wine. Life’s little rewards!