Winter Harvest

I was determined to be on time today to the Waco Farmer's Market. With husband and baby A and baby B in tow, we made it only two minutes after opening (pretty good with two three year olds!) Here are today's finds...it seems like I am always

Spinach

sweet carrots

broccoli

rushing to the World Hunger Relief booth first every Saturday--last week I missed the broccoli (that is what you get for arriving at 9:15). My goal has been to cook with whatever I buy at the Farmer's Market--no more finding recipes then shopping--I am buying what is in season, then finding something yummy to make.  I also got my favorite cheddar cheese from Texas Cheese House, more on that tomorrow! Here is tonight's dinner. (two toddler thumbs up)
BROCCOLI AND CHICKEN STIR-FRY
adapted from Everyday Food Light 
Serves 4
Total time: 25 minutes

1tsp grated orange zest plus 1/4c fresh orange juice
1/4 C soy sauce
1/4 C rice vinegar
1 TB cornstarch
2 tsp vegetable oil
1 lb of chicken (or pork) thinly sliced
2 garlic cloves minced
5 carrots (mine were really small) thinly sliced
1 head broccoli cut into bite size pieces
1/2 C water

1. In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch. In a large non-stick skillet, heat 1 tsp oil over medium. Working in two batches, cook chicken until browned. Transfer to a plate.

2. Add remaining oil, garlic and carrot to skillet. Cook, stirring occasionally, about 2 minutes. Add broccoli and the water. Cover and cook until crisp tender and water has evaporated, 2-4 minutes.

3. Add chicken (and juices) and reserved sauce to skillet. Cook, stirring until sauce has thickened (happens quite quickly)

what a great way to cook vegetables!