For this Meatless Monday, reap the rewards of more moderate climates with the first burst of early Spring, and green, green, green at the farmers markets.

A plateful of nutrient powerhouses, learn more, including nutrition profiles, about
This weekend at the Texas Farmers' Markets, I found the best and brightest the market had to offer in broccoli, from Yummy Farms, leeks from Johnson's Backyard Garden, green garlic from Hairston Creek Farm, and crimini mushrooms from Kitchen Pride Mushroom Farms.



1 large head broccoli
1 small bunch leeks
1 bunch green garlic
1-2 cups sliced crimini mushrooms
coconut oil
Stir Fry Sauce and Dressing (below)

Prepare vegetables prior to cooking time--

Slice large broccoli florets in half lengthwise. Peel large stems of broccoli, and slice all approximately 1/4” slices. Chop any broccoli green leaves. Keep separate.

Slice whites of leeks thinly. Separate into ringlets. Rinse under running water well (leeks, by nature of the way they grow, are notorious for hiding dirt between the ringlets and require thorough rinsing).

Mince green garlic, both whites and greens, if tender.

Wipe mushrooms with a paper towel. Trim stems. Slice lengthwise into thin slices.

In a wok or large skillet over medium high heat, melt 1 tablespoon of coconut oil, and add broccoli stems (only). Stirring frequently, cook until tender, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Cover with foil or an upended bowl to keep warm.

Add coconut oil if/as needed. Transfer leeks and green garlic to pan. Stirring constantly, saute until transparent, about 3 minutes. Remove with a slotted spoon to paper towel-lined plate with broccoli stalks. Keep warm.

Maintaining about 1T coconut oil in pan, transfer mushrooms to pan. Continue to stir over medium high heat until slightly browned around the edges, about 4-5 minutes. Add sliced broccoli florets, and toss to combine. Stirring frequently, cook until florets are slightly wilted. Return stalks, leeks, and green garlic to pan. Toss lightly to combine.

Season with Stir fry Sauce, below, by tablespoon, adding, tossing, tasting, correcting as necessary, adding more until seasoned as desired (anywhere from 3 Tablespoons to  to ¼ cup). Warm through, then serve.

The basic starting point for a tweak-your-own versatile sauce and dressing you'll be putting on ERRYTHING this week. Add and/or subtract according to your own tastes, and make it your own.
2 cloves garlic, minced
2 teaspoons grated fresh ginger
¼ c seasoned rice vinegar
1 teaspoon tamari sauce
1-2 teaspoons honey
½ c grapeseed oil 
3 tablespoons toasted sesame oil
Optional: Juice and zest of 2 mandarin oranges, toasted sesame seeds, and/or minced cilantro stems
Place all of the ingredients in a blender and pulse on low speed until well-blended. 
Note: This will yield more than required for this dish, alone. Reduce as desired, or make the full batch and use as a salad dressing, or marinade. This dressing keeps up to a week refrigerated. 

Disclosure: This dish was developed and prepared by me in my role as Market Chef for the Texas Farmers' Markets. All vegetables were provided free of charge for promotion by market vendors.

Questions about what do with your seasonal market selections? I'll be back at the Lakeline market on March 25, and the Mueller market on March 26, 2017. I'd love to see you there.

For an in depth class on making the most of your CSA share or local farm bounty, join me in Austin in partnership with Johnson's Backyard Garden for The Seasonal Plate| March 28 for dishes, demos, prep tips and more, and take home a full CSA share of your own. 

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