Now the really funnything about this stew is that while I made it in honor of the first day of spring, it used things from the freezer or the pantry..

I got out big freezer bag of whole frozen smaller tomoato’s from the garden last year, and about 3 cups of chopped frozen pinnapple, and a 3ish pd of pork roast along with two large onions, and I put them all frozen into a big roaster and put it in a slow oven..

When the roast was cooked though, I mashed the tomato’s and add in a jar of corn, half a cup of pearl barley, and cut the meat into stew cubes, salt and pepper to taste and back into the oven for another couple hours to finish with this yummy bright and colorful stew..