Beauteous Basket of Bounty

Look at what I got today! My first 25 pound basket of organic fruits and veggies through the Community Supported Agriculture (CSA) program at South Coast Farms.

You can only see the top layer, so here’s what else is in my amazing basket: Green Romaine, Red Leaf Lettuce, Turnips, Rosemary, Curly Kale, Leeks, Valencia Oranges, Yellow Peaches, Yellow Nectarines, Apples, Carrots, Broccoli, Cucumbers, Basil, Zucchini Squash, Melons, Green Beans and Red Bell Peppers.


And our first meal with CSA veggies using a recipe the farm sent us.

Beef & Green Bean Stir Fry


Simple and delicious, with complementary colors as well as flavors, this robust stir-fry features crisp green beans, sweet red bell peppers, and pungent garlic from the late summer garden. Great with pork too. Try it served over Asian noodles instead of rice and add a side dish of savory marinated cucumbers.
Serves 4

* 1/4 cup tamari soy sauce
* 1/4 cup white wine
* 1 tablespoon mild honey
* 2 large cloves garlic, minced
* 1 pound lean steak, cut into cubes or thin slices
* 2 cups fresh green beans, trimmed and cut into 2-inch pieces
* 2 tablespoons expeller pressed peanut or sesame oil, divided
* 1 tablespoon arrowroot or cornstarch
* 1/2 cup red onion, thinly sliced
* 1 red pepper, seeded and chopped
* sea salt, to taste
* ground black pepper, to taste
* cooked Jasmine rice or Japanese Soba noodles

Whisk together the tamari, wine, honey and garlic in large bowl. Add steak and toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.

Blanch green beans in large pot of boiling salted water for 2 minutes. Drain. Rinse under cold water; drain well.

Heat 1 tablespoon of the oil in heavy large wok or skillet over medium-high heat. Drain meat well, reserving marinade. Add arrowroot to reserved marinade and stir until smooth; set aside. Add steak to wok or skillet and stir-fry until almost cooked through, about 2 to 3 minutes. Remove to a plate and set aside.

Add the remaining tablespoon of oil to the skillet. Add the onion, red pepper and green beans. Stir-fry until crisp-tender, about 2 to 3 minutes. Return beef to the skillet. Cook until the meat is done, another minute or two. Stir the reserved marinade and add to the skillet. Stir until sauce thickens and coats meat and vegetables, stirring constantly, about 2 minutes. Adjust seasonings to taste with salt and pepper.

Serve over rice or noodles.

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