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Ni Hao,Y’ All: Buy Georgia Peanuts & Local Honey!

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I made my first visit to the Georgia Farm Bureau in Calhoun, GA. I was led there initially by a local honey producer but ended up getting much more than a jar of honey. The friendly and knowledgeable staff shared about the benefits of buying locally grown products and how the Bureau supports farmers and the community with various services. I also learned the difference between various honey types e.g. wildflower, sourwood, tupelo, canola; how local wildflower honey helps fight off allergies and boost immune systems; and got a sample of Georgia cashews and peanuts!

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Thanks to the well-stocked Farm Bureau, my initial plan to buy a jar or two of honey became an hour-long visit and I came home with a carload of two cases of honey, peanuts, pecans and other goodies to give as gifts! (One bag was even being shipped to my sister in Taiwan.)

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It was a very enjoyable and educational fieldtrip.  Others may stop by the Farm Bureau to pay their insurance bill, now I have a great new place to shop! Hmm…I wonder if they need a Chinese Southern Belle spokesperson??

 





Food For Thought: Shark Fin’s Soup and Conservation

FOOD FOR THOUGHT

Article in The Economist on efforts to turn the tide on shark fin’s soup and conservation’s dilemma regarding international culinary habits and cultural traditions that conflict with environmental or ethical standards.

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Recipe for Stir Fry with Garlic Scapes, Farmers Market Chef Demo photos

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Farm to Wok: Stir-Fry with Fresh Vegetables and Garlic Scapes

This is a Keng family favorite–a stir-fry dish that highlights the color and flavor of fresh, seasonal vegetables and can be adapted for “what’s growing in the garden or farmers market.” Versatile, healthy and delicious, this recipe may be used with a single vegetable or a beautiful medley. Popular ones include: Bok choy, Napa cabbage, Chinese broccoli (gai-lan), shitake mushroom, spinach, mustard greens, pea greens/sprouts, broccoli, chard, kale, beet greens, even shredded potato! Experiment with new vegetables from your farm stand!

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Featuring: Garlic Scapes
Garlic scapes are the curly immature flowered stems (or tops) of garlic bulbs. Picked early, they are tender and flavorful and can be cooked like asparagus or a 2G stand-in! Trim off any tough bottoms and stir fry, steam or blend into pesto –yum! Enjoying garlic scapes (including tops) also supports “whole food” cooking values that grandma taught us

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  • 4 c bok choy, sliced
  • ½ c carrots or red pepper, sliced (adds nice color)
  • ½ c garlic scapes, sliced
  • 1 c fresh shitake mushrooms (optional)
  • 1 T each of 3 G’s, minced/chopped
  • 1 T vegetable oil
  • 1 T soy sauce
  • 2 T vegetarian mushroom sauce*
  • ½ t sesame oil
  • Dash of white pepper

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Stir fry 3-G’s in oil first. Add greens with seasonings, stir-fry a minute. Serve immediately.

Meat option: Slice raw meat and marinate/mix in bowl with 1 T soy sauce, ¼ t garlic powder, ¼ t blk pepper, while you cut your vegetables. Heat oil and stir fry until done. Set aside. Wipe out pan and heat 1 T oil. Saute 3 G’s, stir fry, season vegetables for 1 minute. Add in meat, toss and serve immediately with rice or noodles.

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Enjoy these photos from our Morningside Farmers Market “Farm to Wok” Chef Demo, featuring Asian Pesto and a Chinese Stir Fry with garlic scapes from Denton Flower Farms!





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