Chance Farm - Bozeman
Root to Rise Gardens - Wilsall
Chance Farm - Bozeman
Root to Rise/Three Hearts Farm - Wilsall/Bozeman
The Oil Barn - Big Sandy
Dutch Girl Eggs/Three Hearts Farm - Manhattan/Bozeman
Ingredient Note: Safflower oil can handle high-heat cooking. You can use it for frying, baking, stir-frying, or sauteing. It's also goo uncooked, for dressings, etc.
The following 2 recipes were borrowed from Peter Meehan and the Lucky Peach 101 Easy Asian Recipes cookbook... one of my favorites. Serves 2 as a main, 4 as a side.
3 C cooked long grain rice (preferably 1 day old)
2 Tbs Safflower Oil or other neutral oil
2 eggs, beaten
1 Tbs garlic, chopped
1 Tbs fresh ginger, chopped
2 scallions, thinly sliced, white/red parts separated from green parts
1 Tbs dry sherry, or Shaoxing wine if you have it
1 Tbs soy sauce or tamari
1 tsp sugar
1/2 tsp sesame oil
1/2 C cilantro leaves and stems, roughly chopped
Up to 1 C additional ingredients, like peas or carrots, diced bacon, even radishes or chopped greens.
Break up the rice in a bowl. Mix the sherry, soy sauce, sugar, and sesame oil and set aside. Prep your aromatics, herbs, and additional ingredients and set aside.
Heat 1 Tbs of oil in a wok or heavy skillet over high heat. Add the eggs and cook, folding the egg over itself until just set but still glossy and tender. Remove eggs to a plate and return the pan to heat.
Add remaining 1 Tbs oil and a moment later, add the garlic, ginger, and white/red scallion parts. Stir-fry for a few seconds, then add any additional ingredients. Continue stir-frying until everything's hot and cooked through. [continue other side]
Add rice to the pan and toss to mix. Use a spatula to spread the rice out and maximize contact with the hot pan. Stir and fold once per minute for 3 minutes, until rice is hot and a little charred in spots.
Pour sauce over rice and toss to coat. Keep cooking, tossing, and spreading until rice is evenly colored and looks dry. Return eggs to pan and chopping a couple times to break them up. Add the green scallion parts and cilantro. Eat immediately!
Asian Greens With Whole Garlic
1 Tbs Safflower oil or other neutral oil
3 cloves of garlic, peeled and left whole
1 bag Asian Greens
2 Tbs broth or water and a pinch of salt (you could also use a splash of soy sauce)
Heat oil and garlic in a wok or skillet over medium heat. You want the garlic to sizzle and be somewhat immersed in the oil, so you may need to tilt the pan up a bit to pool the oil around the garlic. This will help infuse more garlic flavor without overcooking either. Turn the garlic cloves to caramelize them evenly for 2-3 minutes. Add the greens and toss to coat in the oil. Add broth/water+salt and cover the skillet, cooking greens until wilted and just tender- 2 minutes or less. Serve with the garlic cloves. Eat as a quick side, or as part of a rice or noodle bowl.
Cilantro Radish Salsa
This salsa is perfect for street tacos: warmed corn tortillas, seared or grilled steak or chicken, a sprinkle of queso fresco, and a fresh salsa like this one packed with flavor, acidity, and crunch. Adapted from Alison Roman @ Bon Appetite. Serves 4, but can easily be doubled.
1 Tbs Safflower oil or vegetable oil
1/4 C fresh cilantro leaves and stems, chopped
4 radishes, trimmed, chopped small
4 scallions, white and pale-green parts only, thinly sliced
1/2 of a serrano chile or jalapeño, seeds removed if desired, finely chopped
2 Tbs fresh lime juice
salt and pepper to taste
Combine chopped cilantro, radish, scallions, chile, lime juice, and oil in a medium bowl. Mix well and season with salt and pepper to taste. Let sit while you prepare the rest of your taco ingredients.
Other Recipe Suggestions
This potent and addicting Scallion Ginger Sauce can jazz up rice, noodles, eggs, chicken...or just about anything!
The last time we had radishes and eggs in the same delivery, we shared a few suggestions for how to enjoy radishes, plus a recipe for baked eggs.
Soba Noodle Salad and Quick "Homemade" Ramen are good uses for a lot of today's ingredients as well.
Want to do something different with your eggs? How about a German Pancake?