Buying local. Something I really like the idea of. But I’m not necessarily the best at. After all, I cannot buy quinoa, amaranth, teff, and a slew of other delicious grains that I’ve come to adore.
However, produce is something that can easily be bought local and in season. Especially during the spring and summer and early fall months when there are a lot of produce stands around selling watermelons, corn, and other treasures of the earth.
I’m currently visiting family in Washington state and it’s asparagus season. How I love asparagus. It’s the Audrey Hepburn of vegetables. Very classy and elegant. I’ve been throwing it raw into salads and have been delighted with the texture and crunchy flavor it imparts my taste buds. I cut it into small slices, so I have mini asparagus circles. It’s a lovely addition to soups and terrific on it’s own with a creamy sauce, like walnut sauce.
A terrific way to eat asparagus is to steam it. Another way is to stir-fry it. Stir-fry without oil? I hear you say. Yes! And you’d be surprised how delicious it can be. The trick, I’ve learned is to use a cast iron skillet or wok and put on high heat. The hotter the better. Throw in the onions first and keep it moving for a few minutes. Add the other ingredients with about 1-2 TBS. of water (anymore and you’ll get a steaming effect rather than a stir-fry effect).
Here’s a little somethin‘ somethin‘ I threw together recently. I avoid using salt, I find that when I intentionally leave salt out of a recipe, which I do more often these days, I rely more heavily on flavors from herbs and spices. Feel free to add salt to taste if you want, but I don’t think it needs it. Without the salt you can really enjoy all of the textures and flavors of each foods.
And one of the best parts about doing a stir-fry is aside from the time it takes to chop the veggies, which isn’t long, it can be done in less than 10 minutes. Keep cooked brown rice on hand, and you’ve got an instant meal!
- 4 c. asparagus, cut into 3″ inch pieces
- 3 carrots cut in diagonal slices
- 1 yellow bell pepper cut into 3 in” slices
- 1 c. diced sweet onion
- 1-2 TBS. no-salt organic herb seasoning
- 2-4 TBS. water
- 2 TBS. basalmic vinegar
How to do it:
Heat skillet/wok on high. Throw in onions and stir around pot for a few minutes until (hence the “stir-fry”) onions become softer. Add the other veggies and 1-2 TBS. water, including the seasoning. Add water as needed (only to prevent sticking and burning) until veggies are cooked, but still crisp. Toss with basalmic vinegar and serve over a bed of brown rice.