With this post, I must say there is not much of a recipe here. In the summer time I just can not resist photographing such freshness. When it comes to fresh, local, organic produce there is nothing I want to talk about more, nothing I want to feast on more. Fresh organic produce warms my heart and soul!
The flavors and the sweetness of the vegetables is mind boggling. All winter long we think we are getting great ingredients (aside from the fall with all the fresh squashes) and then summer arrives and it is like a slap up the side of the head – it is so so good!
Once again I had to work on a Saturday, so my ever so kind DH got up early and braved the crowds, so I could come home to this deliciousness. Bless his heart, he had most of the produce wrapped and refrigerated, but just take a look a this:
The very first of the Heirloom tomatoes…lord have mercy….they are my weakness. See the dark red one with the green end? I forget what variety of tomato it is – but my absolute favorite hands down! With our poor spring and not much better summer, I will be giving up trying to grow these babies. We have learned that given where we live, the strange weather patterns each year, to stick to lots of greens and cooler weather crops. Sadly, it is the best we can do…but better than nothing right?
For this stir fry I pretty much just eye-balled all of the ingredients. Some of the amounts of some of the ingredients here are a guesstimate. It was amazingly fresh, sweet, and mouthwatering delicious.
2 Tblsp. Extra Virgin Olive Oil
1 Tblsp. butter
1 small yellow zucchini sliced on a diagonal
1 large or 2 small green onions chopped
3 small baby carrots, sliced on a diagonal
1 good sized broccoli – stalk included sliced and cut the florets small
a good handful of sugar snap peas, sliced on the diagonal
6-8 fresh crimini mushrooms sliced
1 large yellow or orange heirloom tomato chopped
2 Tblsp. Balsamic Vinegar
1 Tblsp. Tamari Sauce
a good handful of fresh minced Basil
fresh cracked Pepper
Heat up a frying pan on low medium heat with the olive oil and butter. Saute the mushrooms, until lightly golden. Then add in the carrots, balsamic vinegar and Tamari sauce. Cover and let simmer for about 4 minutes.
Then add in the broccoli, and sugar snap peas, tossing well in the pan. If needed add in a splash of water, the fresh cracked pepper, lid on and simmer for 2 minutes.
Then add in the zucchini, and heirloom tomato, and turn to low. Saute for 3-4 minutes. Toss in the fresh basil, check for salt and pepper and serve with any main dish.