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The Meat

July 10, 2019

Good morning, foodie friends

It appears that Mother Nature heard our complaints about the endless weeks of rain. Her response? To send the mercury soaring. It’s been wonderful, but I could do without the humidity. 

During this time of year, when just thinking about turning on the oven seems to make the temperature in my house jump a degree or two, dinners are mostly made on the stovetop, in the multicooker or on the grill. One of my staples, when the weather gets hot, is a stir fry. I find a stir fry is easy to make this time of year, as there are plenty of fresh ingredients available at local farmers markets

Over the winter months, It’s easy to forget how much fun the summer markets can be with their ever-rotating options of produce. Two weeks ago, we brought home tons of fresh veggies,  kielbasa and enough garlic scapes to make pesto. We served the pesto on slices of baguette, also purchased at the market.

This past weekend, my husband and I picked up scallions, baby bok choy, kale, sugar snap peas and broccoli at the North Adams Farmers Market. Back home, we tossed our freshly-chopped score into the wok with shiitake mushrooms, minced garlic, chicken, sesame oil, soy sauce and teriyaki sauce. We prefer to serve it over rice, but it's also nice with noodles.

When we’re not stir-frying in the summer, we’re usually serving up burgers, pasta, easy one-pot meals and multicooker dishes, like tonight’s dinner: Mediterranean lamb shanks.

Stay out of the sun and keep cool!

Jennifer Huberdeau

UpCountry Magazine editor

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