Monday, April 28, 2014

Happy Tuesday and see you at Bixby Park Farmers Market

Hello Long Beach Locals-

We hope you had a great weekend and were able to get out and enjoy some of the Earth Week festivities around town. I heard the Green Prize Festival was amazing, sorry to have missed it. Hopefully it will be a yearly event and we will be able to participate next year.

Today at the Bixby Park Farmers Market we will be bringing more of our hyper local spring greens harvested fresh for you this morning. Our spring salad mix is a blend of red and green oak leaf, red and green romaine, lollo rossa and raddicchio. In one blend we add fresh herbs and one with arugula and mizuna for a spicier mix. Its washed at the farm and is ready for you to eat.

We will also be bringing back our hand picked stir-fry mix which is great for those week night dinners when you need something fresh and quick. In our house we eat our greens in the morning with a fresh egg, great way to start the day. Below I have added a very simple recipe that can be adapted to whatever you have in the pantry.

Don't forget if you are a member of Long Beach Local your $25 annual membership discount is valid anytime you shop with us. New members can sign up with us at the market.

Open Every Tuesday
Hours: 3:00pm - dusk

Located in Bixby Park
on Junipero between
1st and 2nd Streets
City of Long Beach

Thank you for supporting local agriculture in Long Beach and spending your dollars with us. When you shop with us it keeps us farming for you. See you EVERY TUESDAY!

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 small onion, halved and sliced thin
  • 1 (7-ounce) can water chestnuts, drained and thinly sliced
  • 3 shiitake mushrooms, sliced (if using dried, soak, discard the stems and slice)
  • 1 pound greens, washed and cut into large pieces
  • 1 teaspoon mirin (or seasoned brown rice vinegar)
  • 1 teaspoon tamari (or high quality soy sauce)
  • Freshly ground black pepper, to taste

Heat oil in a large skillet over medium-high heat. Add garlic and onion and cook until onions are translucent. Be careful not to brown garlic or it will give a bitter taste.

Add water chestnuts and shiitake mushrooms. Sauté for 3 minutes. Add dry greens and sauté for 1 minute. Add mirin, tamari and pepper and continue cooking until tender.

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Sasha Kanno, 2714 California Ave, Long Beach, CA 90755

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