Eating Local – Magic Bean, Beef and Basil Thai Stir fry

My girls love “magic beans” – the ones that start off as purple, pink or speckled, but turn green when they are cooked!  They think they are very smart beans because they let us know when they are ready to eat simply by changing colour – keeps us from eating too many soggy beans!  Our garden is pumping out more beans than we can keep up with up so we decided to add them to a family favourite – Beef and Basil Thai stir fry and it turned out to be better with the beans than we could have imagined.  I will admit that there are more non-local ingredients in this one because of the Thai ingredients in the sauce, but we still meet the 50% target!  This one will be back on our plates again soon for sure!

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Here is our recipe (ish):

On medium high heat, in a large non-stick skillet we combined:

1 Tbsp fresh chopped garlic

1 Dried jalapeno, chopped fine

2 tbsps olive oil

1 medium onion

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Once the onion was soft, we added:

1L fresh beans, snapped in half, ends removed

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4 Tbsp fish sauce

6 Tbsp soy sauce

1 Tbsp lemon grass paste

2 Tbsp water

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Just before the magic beans had turned colour we added:

4 large steaks, grilled and sliced (if using fresh meat, cook after step 1 in garlic and chilis and set aside).  There are so many wonderful grass fed beef farmers in our province!!

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Finally, once the beans were tender crisp and the steak was hot, we added 1 cup chopped fresh purple and green basil from our garden.

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We served it with hot jasmine rice, but it could easily be enjoyed on it’s own to get that “Local” percentage of ingredients a bit higher!

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Just typing this post made me want to make another batch!!

Picked and Planted – July 24 – Aug 3

This week we picked:

Snap peas, snow peas – still by the bucket full every two days!

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Raspberries and blueberries – we have picked a box of raspberries almost every day, so good for breakfast in yogourt.

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Our first bush beans – these are “Tanya’s Pink Pod” from Annapolis Seed, picked especially from my wee girl’s bed.

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Scarlett Runner and Purple Fortilluto Pole beans

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Carrots!!!  Many are still small, but oh….so….tasty!!!

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Zucchini, zucchini and MORE zucchini – Sun stripe and Black Beauty are doing amazingly well this year;  starting them under black film and 6mm hoops agreed with them!  I have some plants that are 5 feet tall – yesterday we picked 14 in one day…lots of baking for us.  I grate 2 cup bags for the freezer for winter as well using it in almost everything I can hide it in.  We love zucchini sautéed, as noodles, stuffed with lasagne fixings, baked with cheeses and in dumped in soups. But nothing makes chocolate cake more moist than this awesome veggie!

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I pulled our overwintered curly kale and am letting the pods dry out to collect the seeds.  We also pulled the lettuce that we let go to seed.  Tonight we clipped the pods and put them in a paper bag in the furnace room to finish drying out.  There should be enough seeds to never, ever, ever have to buy them again!!!

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Finally, we picked radish (round 2), broccoli (the big one of 2 heads the ground hog did not destroy…), kale, onion, a few rogue scapes, swiss chard and many fresh herbs including basil, chives, thyme, oregano, sage, cilantro and dill.  Soon these will have to be dried or frozen for winter.

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Approx savings compared to local market: $136.01

Total weight picked this week: 41.74 pounds – yup, zucchini weigh a lot!!

This week we planted:

After pulling the remaining lettuce and decimated broccoli, we planted a few more bush beans, carrots and beets for the fall.  We are taking summer vacation for a few weeks, so there will be a planting hiatus after which the fall harvest planting will start in ernest.  Hopefully we get some tomatoes and cucumbers soon!!

Wishing you all a beautiful sunny week!  Here are a few pictures of our beautiful ocean this past weekend – my girls were away so I borrowed my Dad’s car and my fur baby and I went on an adventure in search of a great beach. It was simply too hot to garden!!

“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing and the lawn mower is broken!” ~ James Dent

Picked and Planted – June 9th -15th

This week we picked:

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This week the garden did not produce any new items from last week, but it was very productive!!  We had a lot of sun which led to some of the cool, early greens to start to bolt a bit.  We had planted slower veggies with the early greens (carrots and broccoli) so as we cleaned out some of the bolters, the other veggies will now have more space to grow.  The added bonus of planting quick greens with slower veggies is that it helps me space out the broccoli properly instead of planting way too many seeds at once and really boosts our “bang for our buck”!

This week’s list included:

Market Express Turnip and greens ( I could not find these at any local markets, the price per pound is compared to white turnip)

Radish (5.2 pounds!!) – We froze 1 litre of radish leaf pesto for the winter

Spinach, Arugula, Spicy Mesclun, Buttercrunch lettuce, Kale and Romaine lettuce (the money crop this week!!) Needless to say we have had to eat a lot of salad and smoothies!)

Chives, Green Onion, Cilantro

Bok Choy

Rhubarb

Approx savings compared to local market: $82.39!!

Total weight picked this week: 15.31 pounds

This week we planted :

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In the weird and wonderful row…

Tomatillos (you need two..), Asian eggplant, Berlotto Firetongue and Tanya’s Pink Pod beans

In the new raised beds along the back:

Medicinal bed: Comfrey, echinacea, Chamomile, Monarch Milkweed (for our butterfly friends)

In the Herb bed: Italian and Curly Parsley, Curry Plant, Fern and Bouquet Dill, Purple Sage, Summer Savoury, Russian Tarragon, Cilantro

Organic Sugar Small Pumpkin (and some seedlings that we picked up the market without a tag – they were calling to us!), Spaghetti squash, pole beans and Sunflowers

White onion sets, Luscious Bi-colour Corn

In the main beds:

Purple and Green Runner beans

EZ Gold, Burgundy and Labrador Bush beans

Repeat greens

Basil and cilantro underplanted around the tomatoes

Flowers:

Strawflowers, Calendulas, Zinnia, Marigolds, Nasturtiums (all started indoors from seed)

Food for the body is not enough. There must be food for the soul.” ~Dorothy Day