Produce Updates:
Local Produce: We received local produce from Cedar Knoll, DarkSpore and Monetta Asparagus Farm yesterday (5/7). This is the last of the asparagus for this year! We also have produce left from last week. See photos & info below about the produce that came in.

Strawberries: We are no longer receiving strawberries since Mile Creek Farm is no longer selling them wholesale due to extremely high demand. You can still purchase them at their farm store located at 3020 Walhalla Hwy in Six Mile.

Check out the Stir Fried Vegetables with Toasted Cashews recipe at the bottom of the email!

Short-term Local Seasonal Produce (To special order please contact Theresa) 

Growing Greens Family Farms: we order greens and other seasonal produce from them every 1-2 weeksFor more information, visit Growing Green Family Farm.  They are a local farm in Anderson, SC.

Mile Creek Farm: we will be receiving spray-free strawberries soon and seasonal produce.

Jewell Farm: we order garlic and other seasonal produce as it is available.

Cedar Knoll Farm: greens & seasonal produce as available.

Local Produce from Roundtop Farm: delivered 11/14 – organically grown baby ginger, red Hawaiian turmeric and Indira yellow turmeric.

DarkSpore Mushroom Co.: Blue Oyster, Chestnut, and Lion’s Mane Mushrooms

Warbranch Mushrooms: Shiitake mushrooms as available

New Produce this Week

Local Produce 
Monetta Asparagus Farm (delivered 4/28): asparagus (only a couple of weeks left in the season!)

Produce Still Available

Growing Greens Family Farms (delivered 4/30): Arugula, Chinese cabbage, Mixed head lettuce, Kale, Scarlet Turnips.
Jewell Farm (delivered 4/30): radishes and spinach
Roundtop Farms turmeric (on the shelf & in the freezer on the door)

Stir-Fried Vegetables with Toasted Cashews

The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.

YIELDS:4 servings


3 tbsp. canned low-sodium chicken broth or homemade stock
1 tsp. cornstarch
3 tbsp. Cooking oil
1 c. cashews
1 pinch dried red-pepper flakes
1 lb. mushrooms
1/2 tsp. salt
4 scallions
3/4 tsp. Asian sesame oil
3 cloves garlic
1 lb. broccoli
1 1/2 lb. napa (Chinese) cabbage (about 1/2 head)
1 tbsp. oyster sauce
2 tbsp. soy sauce
  1. In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.
  2. In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.
  3. Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.
  4. Wine Recommendation: Wines from Austria are more available than ever. Pick a Grüner Veltliner, a white wine with intriguing fruity and peppery flavors, for a tasty change of pace.

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