love cooking so we plan to share some of our favorite recipes.
Here is one that will inspire a visit to your local farmers
market. Pair with a beverage that matches the spice level
you desire. If it's spicy hot, pair with an IPA; if you opt
out of the hot stuff go for a pale ale, we suggest some from
Fry with Fruit
1 Tbs vegetable oil
4 garlic scapes, chopped
1 small red chili pepper, seeded & chopped (optional)
1 lb meat
1 bunch greens, shredded big
3 Tbs soy sauce
2 tsp lemon or lime juice
2 Tbs lambic style beer: Magic Hat #9 (apricot)
2 Tbs broth
2 firm nectarines or peaches pitted & sliced
In a wok or large fry pan over medium-high heat, warm oil.
Add garlic and chili pepper and stir-fry until aromatic, about
1 minute. Add meat and greens and stir-fry until meat changes
color, 3-4 minutes. Add soy sauce, juice, broth and fruit
and cook until heated through, 1-2 minutes.
Serve hot, accompanied with cooked rice.
Serves 4-6 very light eaters.
went to our local farmers market in Londonderry
and came home with a wonderful bounty to make a banquet meal
fit for a king and so we made this dish. For the meat we used
the quail legs from Cavendish Game Birds, garlic scapes from
Mansfield Farm, greens ( kale, Swiss chard) from Clearbrook
Farm and more greens (bok choy) from Anjali Farm.
The original recipe called for pork as the meat, regular mashed
garlic along with choy sum for the greens and kaffir limes
leaves which I am pretty sure have never crossed the boarder
into Vermont so I made due with something else as always!
The original recipe was Pork and Nectarine Stir-Fry from
The Essential Kitchen - Wok by Vicki Liley