The Goods Are Odd

Our garden is providing a higher proportion of our food each week. As I’ve mentioned before its only been in my recent adulthood that I have managed to get myself to get an adequate daily serving of fruits and veggies. Figuring out dishes I like where I can really pack in the variety of vegetables is very important to me. The stir fry is the heavy hitter.

Here are two that turned out well. The first with a few things from the garden and the second have only vegetables exclusively grown in our backyard!

The zucs and snap peas are from the front yard. This was when our backyard was just getting going. Eggplant and bok choy from the one super cheap booth at the farmer’s market. Have you found this booth at your market? They don’t have a name or apprenticeships or goddess hippie girls working for them. It’s just a couple (though only one shows up to each market, they go to at least two per week, maybe more) and their teenage kid growing enough veggies to sell close to cost and make it work. They sell a lot of asian cooking greens and veggies perfect for stir fry. (including bitter melon which we thought we could handle putting in, but totally wimped out) We love them and always stock up there- checkout the simple booths at your market in case you have this bargain gem.

Let’s see, we’ve got the bok choy, eggplant, zuc, carrot, onion, snap peas, oyster mushrooms (also from the market at $3-$4 per pint, not exactly dirt cheap but also the only thing of much cost in this vegan dish except my next favorite…) cashews,

and tofu which was marinated and then broiled in a baking pan. The marinade came out before the tofu went in and helped to cook the veggies and stew up those cashews which are such a treat!

I resisted this, but a house guest insisted we be included with the shot of our produce.

Not an overflowing bounty but a little effort in the garden goes a long way in the pan. Pretty nominal cost for a dinner for three, with leftovers to spare.