stir fry

The weather has turned dramatically. Last night felt like a good time to make a stir-fry. I started up a pot of rice.

Then I sauteed mushrooms, added a can of drained rinsed chickpeas, and chopped up the last of our farm carrots (there are more coming this week). When they'd gotten a good head-start, I added some Trader Joe's simmer sauce (I think I used masala) and a little water, then lowered the heat, covered, and simmered.

About 15 minutes before the rice was done, I added a grated squash (a fat round light green squash that I've heard is popular in Lebanon), chopped chard, and chopped garlic, all from the farm, then covered and returned to low heat. Oh, I added a small amount of hot oil, too.

It came out well, especially with the addition of a little salt and pepper.

We served it with a side salad -- lettuce (it's not frisee, but it has lots of indentations, so I call it poodle lettuce), tomatillos, lots of cherry tomatoes, fresh green peppers, avocado, and feta cheese.

Tonight, we'll have another salad and some kind of eggplant stir-fry, perhaps a reprise of that yusiang eggplant I made a few months ago. At that point, we'll be totally done with this week's farm goodies, just in time for our next pickup tomorrow.