Shipper closes out the article with our Brunswick Stew recipe, which we’ve pasted below as well. Enjoy!

Founding Farmers’ Brunswick Stew
Makes 3 1/2 quarts (serves 6–8)
¾ pound applewood smoked bacon—raw and julienne
¼ cup canola oil
1 cup yellow onion, diced
2 tablespoons shallots, peeled and minced
2 tablespoons minced garlic
¾ cup celery, diced
¾ cup carrots, diced
½ cup fennel, diced
1½ cups leeks, sliced, white part only
2 quarts chicken broth (low salt or no salt)
1 cup tomato juice
¼ cup barley
¾ cup Idaho potato, peeled and diced
¾ cup garbanzo beans (chickpeas)
1 cup tomatoes, ½” diced
¾ cup yellow squash, diced
¾ cup zucchini, diced
1 cup frozen lima beans
½ cup fresh green beans, diced
1½ cup cilantro, rough-chopped
¼ cup basil, rough-chopped
2 tablespoons kosher salt
1½ teaspoons black pepper, fresh mill-ground
¾ cup barbecue sauce
½ pound baby spinach
¾ cup green onions, sliced
1½ each limes, juiced

Optional for heartier stew: 1 pound roasted whole chicken, pulled

Cooking Instructions
Heat a stockpot to medium heat and cook bacon until crispy but not burnt. Add oil and heat. Once oil is hot, add yellow onion, garlic, shallots, celery, carrots, fennel and leeks. Sauté or “sweat” vegetables for 4 to 5 minutes or until translucent. Add chicken broth, tomato juice and barley. Bring to a boil and simmer for 10 minutes. Add potatoes, garbanzo beans and tomatoes and simmer for another 10 minutes. Add yellow squash, zucchini, lima beans, green beans, cilantro, basil, salt, black pepper and barbecue sauce. Simmer for 5 minutes to heat through. Prior to serving, add spinach and green onions, lime juice (and warm, pulled chicken, if desired). Add additional salt to taste.

Best when served with crusty bread.

Happy cooking!