Native Cooking
Last updated 9/28/2013 at 12:47pm
Taking Advantage of Popular Farm Stands
Dear Friends (Nidobak),
This summer has been very lush and beautiful as a growing season, all the trees even seem taller and fuller. Farm stands are growing in popularity which means people are a bit wiser about eating local grown nutrition instead of a lot of processed additive-added store-bought food.
With garden produce at its height about now, I hope you have tons of beans, tomatoes and squash to prepare for yourselves, family and to freeze for winter.
This recipe is a great one for those summer squash, peppers and herbs you’ve grown.
VEGETABLE STIR-FRY
1 medium/large zucchini
1 medium/large yellow summer squash
1 red bell pepper
1/2 sweet vidalia onion, chopped
1/2 medium jicama
1/2 teaspoon dried oregano, or 2 teaspoons fresh oregano
1/2 teaspoon cumin
Salt & Pepper to taste
3 tablespoons good quality olive oil or corn oil
Cut all the vegetables into strips about 1/2-inch wide. Heat the oil in a large frying pan or wok and cook all the vegetables together, stirring and tossing frequently until they are crisp, yet tender. Add the cumin, oregano, salt and pepper. Remove to a serving plate and enjoy the compliments.
**Note: Add leftover sausage, beef strips, chicken, to extend.