I missed the farmers’ market so much when we were at Bonnaroo. It seems like a weird thing to miss, but that’s what I got. After two months of doing most of our shopping at the market or individual stores, going to the grocery store just seems weird.
- Pork from Cibola Farms, sliced to 1/4″ thickness
- Broccoli from the FB market, roughly cut up
- A whole head of green garlic from the Courthouse market, roughly chopped
- Soy sauce and peanut oil (non-local)
Combine the pork, garlic, and enough soy sauce to marinate in a bowl. Set aside. Heat some oil in your wok or non-stick skillet. Saute the broccoli stems until soft-ish, then add the pork, garlic, and soy sauce. If you have other veggies, great. I was going to include zucchini, but there wasn’t enough room. Saute until everything’s delicious and tender – I think I left it all in too long, but I was waiting for SB to get home. It was delicious nonetheless. It would be fantastic on top of rice, but rice doesn’t grow in the DC metro area, so that’ll have to wait for a non-local meal.
Grilled Zucchini Salad – bonus meal!
- One small eight-ball zucchini, sliced about 1/4″ thick (but any summer squash will work)
- Fresh tomato, cut into bite-sized chunks
- Mixed greens
- Olive oil (non-local) for drizzling, salt & pepper to taste
Using our trusty grill pan, I dry-grilled the slices of zucchini quickly until tender, then tossed them on top of the tomato and other salad fixings. One eight-ball zucchini made enough for two salads, or for me to have a salad AND a bowl of yummy zucchini. Drizzle with a little olive oil before serving to really bring out the buttery awesomeness of the zucchini.