Life is interconnected and so are the topics on this blog. It might be cooking and gardening one day, yoga the next, knitting and sewing, or hiking and then bird watching followed by recycling or composting. They are the parts that bring humble joy to my life of voluntary simplicity in Montana.
"Summer is the season for stir-fry." Matt said to me at dinner last
week. It was on our third evening in a row of eating garden fresh
stir-fry. "There are so many kinds of fresh vegetables available."
And he is totally right. Stir-frying is such a grand way to make use of
whatever kind of veggies is ready for picking. So far we've been
trying like mad to keep up with out abundance of leafy greens. I like
to roll the leaves up into a tube and then cut across the tube so you
get nice long shreds of greens. We've also got peas, both snowpeas and
standard "eatin' peas," as Matt calls them. We look forward to being
able to add our own carrots, peppers, and onions in the mix, too! But,
they're not ready yet.
I would also argue that summer is the season for stir-frying because I
find it doesn't heat up the house for nearly as long as something in the
oven or on a long simmer on the stove top.
I've always been partial to the stir-fry for two reasons. One, I really enjoy making and experimenting with different sauces--spicy orange, osaka, curry-ginger, peanut-hoisin, the phenomenal chickpea toss, spicy garlic, spicy peanut, etc. And two, when I was just starting out in the world of cooking I found it very hard to screw up sauces which appealed to my lack of cooking confidence. And by adding vegetables to a hot pan and then dressing them with a sauce you had a nice, warm, nourishing meal. Sauces were the first "recipes" that I ever really attempted to make. I guess you could say that sauces and stir-fry launched my cooking life.
Now that the veggies are coming from the garden out back I am even more partial.