Market stir fry

With the summer produce available in abundance we are featuring it in a series of food demonstrations during the market. We have had Pesto making by Gabriel Caplett of Duke’s Farm and Market Stir fry by Leanne Hatfield assisted by Aleut Hatfield of Seeds and Spores Family Farm. This Saturday Andrew Sear from Diggs will be guest chef at the market this week. He will be highlighting quick pickling techniques as a way to enjoy and preserve the summer bounty.

Veggie saute

Onions – slice

Savory Cabbage – slice

Fennel – chop

Peppers – mix of green, red, yellow and purple – chop

Zucchini – mix of green, striped, yellow and patty pan – chop

Green Beans – chop

Fresh Basil and Marjoram – chop

How to make it

The important first step to create a quality stir fry is to wash, slice, chop all the vegetables prior to beginning to cook.

Add the sliced onions and savoy cabbage to hot pan with olive oil. Cook lightly, add the rest of the chopped veggies, stirring to cook. Cook to your desired texture. Remove the pan from the heat, season with salt and add the fresh herbs. the onions and cabbage may be slightly caramelized, but it is important not to overcook the remaining vegetables. The goal is to retain flavors, textures and colors. To finish off the stir fry, top with chopped fresh heirloom tomatoes and Crispy Kale.

Pan roasted crispy kale

Wash and dry the kale. Remove the leaves from the thick center stem. Chop, then add the kale to a hot, dry cast iron pan. Stir until it begins to get crispy, then stir in some olive oil (just a bit, you do not want it saturated or soggy) and salt before removing from the heat.