ITEMS
Chives
Garlic
Salsa - medium
Corn Tortillas
Ground Beef / Fajita Veggies
PRODUCERS
Lowdown Farm - Moiese
Gallatin Valley Botanical - Bozeman
Blaine Mountain Salsa Works - Kalispell
Trevino's Tortillas - Billings
Wickens Ranch - Winifred / Root Cellar Foods - Belgrade
Reminder: Farm Cart is taking a Break April 13th - May 13th. I expect to be delivering again on Wednesday, May 17th. Thank you all for your support and understanding!
Garlic-Chive Stir-fry
Adapted from Woks of Life. It would be good over rice or other cooked grain. Serves ~4.
1 Tbs dry sherry, or Shaoxing wine
2 Tbs soy sauce
1/2 tsp sugar
1/2 tsp pepper (it calls for white pepper, but black pepper will work fine)
1/2 tsp sesame oil
3 Tbs oil - safflower, vegetable or other high-heat oil
3 slices ginger, julienned
3 cloves garlic, minced
1 bunch chives, cut into ~1-inch lengths
1 lb ground beef (or any meat you want), or try pressed tofu (aka spiced tofu) julienned, or mushrooms or any other veggies you like, or a combination of things
Salt, to taste
Start by preparing the stir-fry sauce: combine the wine, soy sauce, sugar, white pepper, and sesame oil. Set aside.
At this point, if cooking meat or mushrooms/veggies, you’ll preheat your wok or sauté pan until very hot, add 1 Tbs of oil, and then sear the meat or veg until just cooked. Remove to a bowl and set aside. If you're using spiced tofu, skip this step.
Place a wok or sauté pan over medium heat. When hot, add the oil and the ginger. Cook for ~30 seconds, then add the garlic. Cook for another 30 seconds.
Add the tofu, if using, and stir-fry for another minute. If not, skip this step.
Turn up the heat to high, add the chives, and stir-fry for ~30 seconds, followed by the meat or veggies you already cooked, if using.
Add the sauce mixture, and stir-fry for another 30 seconds. Taste for salt and season as needed. Serve immediately.
Sopa de Albondigas (Mexican Meatball Soup)
La Tinga used to make a great sopa de albondigas, back when they were in the old Armory gym. I haven't had it in ages, and although this version isn't particularly traditional, I think it will do the trick. Find a more traditional version linked below. Recipe adapted from Cooks Country. Serves 6-8.
FOR THE MEATBALLS:
7 corn tortillas (6-in), roughly torn into quarters
1 C fresh cilantro leaves and stems
1 large egg
2 Tbs chicken or veggie broth
4 garlic cloves, peeled and roughly chopped
1 tsp salt
1/4 tsp pepper
1 lb ground beef (or pork)
FOR THE SOUP:
1 pint Blaine Mountain Salsa or other tomato-based salsa (see link online for version w/o salsa)
1-2 tsp canned chipotle chile in adobo sauce, minced (optional - for extra heat and smokiness)
1 tsp dried oregano
1 Tbs vegetable oil
6 cups chicken or veggie broth
2 small zucchini (or 1 large), cut into 1/2-in pieces - or sub potatoes!
2 carrots, peeled and cut into 1/2-in pieces
Salt and pepper, to taste
For the meatballs: Pulse tortillas in food processor until finely chopped, with no pieces larger than 1/2-inch, 15-20 pulses. Remove 3/4 C of the tortilla bits for the soup and set aside.
To the tortilla bits still in the food processor, add cilantro, egg, 2 Tbs broth, garlic, 1 tsp salt, and 1/4 tsp pepper and process until smooth, ~ 1 min, scraping down sides of bowl as needed.
Transfer the tortilla mixture to large bowl. Add ground beef and gently mix with your hands until combined. Divide mixture into ~32 1-Tbs portions. Wet your hands and roll each portion to form balls. Transfer to a plate or baking sheet, cover with plastic wrap, and refrigerate until ready to use (up to 24 hrs)
For the soup: Heat 1 Tbs oil in Dutch oven or other large pot over medium-high heat until shimmering. Add salsa, chipotle (if using), oregano, and a pinch each of salt and pepper. Cook, stirring occasionally, until salsa is browned and starting to stick to bottom of pot, ~8-10 min.
Stir in 6 C broth, zucchini, carrots, and reserved 3/4 C processed tortillas. Add the meatballs to the pot and bring to boil. Reduce heat to maintain a simmer until meatballs are cooked through and vegetables are tender, ~15 min. Taste and adjust seasoning as needed.
Serve with lime wedges, if you like, and more cilantro.
Additional Recipe Suggestions
Sopa de Albondigas - a more traditional version from Mely Martínez, my go-to for at-home Mexican food.
Find recipes here for Beef Enchilada Casserole, and also Migas (crispy fried tortillas w/ scrambled eggs)
Picadillo! A flexible dish best served with rice and warm corn tortillas, also from M.M.
Make this Chive Vinaigrette for a Salad Niçoise, or any salad you want
Cheddar & Chive Biscuits - scroll all the way to the bottom