By August, local food sources are overflowing with bounty. Early berries are pretty much gone, but nearly every kind of vegetable is being harvested, and the promise of fall apples and pears are on the horizon.
An abundance of vegetables often means the produce drawer in the refrigerator is full of things just on the verge of spoiling that practically shout, “Use me NOW!”
I love creating fast and easy one-dish meal recipes with this cornucopia of random ingredients. Here is a recent experiment which my family and I thoroughly enjoyed.
- 2 Tbsp hazelnut oil (Holmquist Hazelnut Orchards, Lynden)
- 1 lb. ground beef, grassfed (Second Wind Farm, Everson)
- 1 small smoked cayenne pepper, minced (Rabbit Fields Farm, Everson)
- 2 tsp salt, split
- 2 small or one medium onion (Spring Frog Farm at Holistic Homestead, Everson)
- 2 fresh garlic (Rabbit Fields Farm, Everson)
- 2 medium carrots, diced in ½ inch pieces (Terra Verde Farm, Everson)
- ¾ lb fingerling potatoes, cut in half (home garden, Lummi Island)
- ½ lb rainbow chard, coarsely chopped, including stems (home garden, Lummi Island)
- 1 tsp fresh basil, minced (home garden, Lummi Island)
- 2 Tbsp apple cider vinegar (BelleWood Acres, Lynden)
- Heat the oil in a large pot or Dutch oven over medium high heat. Add the ground beef, 1 tsp salt, and the smoked pepper, and cook until meat is well browned. Remove the mixture from the pan and set aside in a bowl.
- In the same pan, add the onions and saute until just starting to brown, about 3 minutes. Add the garlic and cook an additional minute or so. Add the carrots and potatoes, and cook until softened, about 15 minutes, stirring occasionally.
- Add the meat back to the pan and mix in the chard, basil, and vinegar. Continue cooking until chard is wilted and meat is heated through.
Home garden, Lummi Island