Vegetable: Farm Stand Veggie Stir Fry [Patricia Spence ‘76]

My go to summer recipe is all about what is at the farm stand. It can vary week to week, but is always fresh.

 

Broccoli

String beans

Shiitake Mushrooms

Celery

Onion

2-3 Garlic Cloves (peel and mince

Small piece of Ginger(Peel and chop) I Love Ginger!

Red Pepper Flakes

 

Chop the first 5 items. Peel and mince the garlic. Peel and chop the garlic.

Stir fry all for 5-10 minutes in Olive oil. Add red pepper flakes to your taste.

At the last minute drizzle teriyaki sauce over your summer creation.

Serve over brown rice or quinoa.

 

As the Farm Stand items change so will your Veggie Stir Fry!

The Food Issue

In this issue we celebrate the world of food. In putting it together, we visited alumni at farms as close as Mattapan and as far away as Downeast Maine. We spoke to chefs who’ve chosen diverse culinary paths and to alumni who, during challenging times, created a platform for sharing recipes and memories that are keeping them closer together. These stories help remind us that food nourishes not only the body but also the soul, keeping friends and families close. As the renowned food writer MFK Fisher wrote: “I think our three basic needs for food and security and love are so mixed and mingled and entwined that we cannot straightly think of one without the others.” The stories and individuals featured in this issue echo that sentiment.