Independence Days: Week 19

The update:

Plant something – nothing planted

Harvest something – eggs, turnips, onions, cucumbers, sour cherries (destined for the dehydrator – and maybe a pie), zucchini.

Preserve something – Finally!  Made 10 quarts and 8 pints of dill pickles, and 7 half-pints of pickled garlic!

Waste Not – compost and recycling, of course, scraps to chickens, etc.  We usually have about half of a bag of trash per week – how’s that for not wasting??

Want Not – I feel like I’m really getting better at this food storage bit – what with the elk and getting things in bulk.  Looking for someone to split a bag of quinoa with…

Build Community Food Systems – my friend took me to pick the cherries this week – a tree at her church was just FULL of them – big and plump.  Can’t believe the birds had not eaten them.

Eat the Food – my favorite thing this week:

Chili-Basil Elk and Broccoli over Coconut Rice

1.25 cups jasmine rice
1 can (13.5 oz) coconut milk plus 3/4 cup water
pinch of salt to taste
1-2 TBS olive oil
1 small onion, diced
3-4 green chiles, chopped
1 head of broccoli, chopped
1 big handful of green beans, trimmed (and cut if you like)
1-1.5 lbs thinly sliced elk (can subsitute beef)
2 tsp dried or 3 TBS fresh basil
1 TBS fish sauce
2 TBS plus 2 tsp low sodium soy sauce
1-2 tsp sesame oil
2-3 cloves of garlic, crushed or minced

In a medium sauce pan, combine the rice, coconut milk, water and salt.  Cover, bring to a boil, reduce to simmer for 25 minutes.  Combine the fish sauce, soy sauce, sesame oil and garlic in a small dish and set aside.  Meanwhile, in a wok or large skillet heat oil over high and add onions and green chiles.  Saute for 3-4 minutes, and then add broccoli and green beans.  As soon as the veggies start to brighten in color, add the meat and the basil.  Stir often.  Just before the meat is browned completely and not quite cooked through, add the sauce mixture.  Keep stirring for 30 seconds to a minute, until it is fragrant, the meat is done to your liking and the veggies are bright green, but not over cooked.  Serve in a bowl over the coconut rice.

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Categories: Canning and Food Preservation, Food, Garden, Independence Days, Recipes, Sustainability | 4 Comments

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4 thoughts on “Independence Days: Week 19

  1. Anisa

    Oh – I forgot to put that we saved a bunch of garlic cloves for planing in the fall. Yum!

  2. Hi. I saw your link on Sharon Astyk’s blog and wanted to drop by. The elk sounds really interesting. Of course, nothing like that in our part of the country!

  3. Wow! Sounds like a great week!

  4. I have been cutting my cucumbers from the garden and putting them in the brim left from the pickles I bough at the store. I must be getting lazy (not making my own brim).

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