I know it’s trendy right now to be environmentally conscious. But, it’s the way I grew up. Long before it was cool, my parents were asking us to take out the compost and the recycling. They often bought things at the Farmers’ Market, and haveÃ‚ had a garden for as long as I can remember. They still do all these things. Husband grew up in a similar household. So it’s probably not surprising thatÃ‚ he and I do these things too.
It started with making the change to buying organic when possible. Like my parents and composting, I was getting into it before it was cool. I liked the idea of it. I still do.
Then we moved to trying to buy local. We liked the idea of supporting the local farmers who were selling produceÃ‚ at our farmers’ markets. Eating locally grown food allows us to eat seasonally. The produce is picked when it’sÃ‚ ripe and at it’s nutritional peak. By buying locally grown food, it cuts down on transportation, eliminating the need for such long trips from farm to store.
From the farm right to our table!
We’re able to do this last part because of an alliance of small family farmers, from the Central Valley of California,Ã‚ called Abundant Harvest Organics. AHO delivers fresh,Ã‚ delicious, organic produce, that’s been picked shortly before it’s in our hands!
It started small with being better for our bodies. It moved to supporting our community and local economy. It expanded to being environmentally friendly. For us, these have been good changes. Be it Earth Week, or anytime throughout the year, this is something that’s important, thatÃ‚ I’m happy to be involved with.
Here’s a recipe that I made using many of the fresh veggies from our box last week. I hope you enjoy it!
|Beef Stir Fry||
- 1 piece of beef
- (Marinade) 1/4 C soy sauce
- 2 T balsamic vinegar
- salt and pepper
- 1 clove garlic
- 1 T olive oil
- 1 T coconut oil
- (Sauce) 1/4 t ground ginger
- 1 T honey
- 1/8 C soy sauce
- pinch cayenne
- 1 spring onion, chopped (a regular onion will work fine, minced)
- 1 fresh garlic, chopped (or 1-2 cloves garlic will work fine, minced)
- 1/2 C white wine
- 1 T cornstarch
- 1/4 C water
- (Stir Fry) 1 carrot, sliced on an angle
- 1 daikon radish, julienned (looks like it’s cut into matchsticks)
- 2 C snow peas (or sugar snap peas)
- 12 asparagus, cut into 1″ sticks
- 1 T coconut oil
- rice or pasta for serving with
- Whisk together marinade. Add the beef and refrigerate for about 4 hours, turning once.
- Thinly slice beef. Cook in coconut oil, over med-heat, about 1 to 1 1/2 min per side. Remove with a slotted spoon and set aside.
- Whisk together sauce ingredients except cornstarch and water. Add to beef pan. Cook 3-5 minutes.
- In a separate pan, over med-high heat, add 1 T coconut oil. Add veggies and a pinch of salt. Cook until tender-crisp, 3-5 minutes, stirring often.
- Mix cornstarch and water. Add beef, cornstarch mixture, and veggies to sauce. Toss to coat as cornstarch mixture thickens sauce. Cook about 2 minutes.
- Serve over rice or pasta.
To sign up with Abundant Harvest Organics, click here!
(We still love farmers’ markets, don’t worry! Many of the farmers who provide produce for AHO also sell at the markets.Ã‚ To find a farmers’ market near you, visit this site!)