As six generation cherry growers, my brother and I have a lot to be grateful for. What more could a kid want then a backyard consisting of orchards, woods and freshwater beaches? Today we celebrate Father's Day with our dad. We not only have him to thank for teaching us how to operate a successful farm, but also how to have a good time and truly enjoy the work we do. Growing trees is a unique type of farming, because an orchard can be productive for decades. This means that when a grower plants his orchard, he is making an investment that will have a greater impact on the next generation of growers than on himself. The fruit in your bins might be from trees that Isaiah and I "helped" my dad plant when we were kids or maybe from trees my grandfather planted in the 70s.
To me, it is incredible that my father, my grandfather and the generations before them maintained our family farm business that involved facing Michigan's capricious weather, economic highs and lows and a myriad of other challenges. Today we are grateful for the guys that raised us, their ingenuity, creativity, optimism and selflessness in creating a place for us to thrive.
What do you have your dad to thank for? Maybe he taught you the importance of eating well and supporting local business. If so, I guess we should be thanking your pop too! We hope you are getting out and enjoying Michigan's first official week of summer with dad or with him in mind. Enjoy the early-season offerings!
PS We are beginning to see a few pink cherries out there. . .
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| Josh and Isaiah, 1989 |
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| Jose & Alex packing bok choy |
What to expect to find in your bin this week:
Sugar Snap Peas
Strawberries
Purple Scallions
Tarragon
Rat's Tail Radishes
Lettuce - Green
Lettuce - Red
Mixed Greens
Beyond the Bin this week:
Honey
White Turnips
Rhubarb
Stir-Fried Beef and Sugar Snap Peas
MELISSA CLARK Time 30 minutes Yield 4 servings
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
INGREDIENTS
1 pound lean beef, cut into 1/4-inch strips
3 tablespoons tamari or dark soy sauce
2 teaspoons toasted sesame oil, more for drizzling
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound sugar snap peas, trimmed
3 fat scallions
⅔ cup chicken broth
2 ½ tablespoons Madeira or sweet sherry
1 tablespoon cornstarch
3 tablespoons peanut or olive oil
4 garlic cloves, minced
Rice, for serving
2 tablespoons toasted sesame seeds (optional)
Sriracha or other hot sauce, or rice wine vinegar for garnish
chili oil, for garnish
PREPARATIOn
In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Sautéed Chicken Breasts With Tarragon
KIM SEVERSON Time 20 minutes Yield 6 servings
INGREDIENTS
1 teaspoon sweet paprika
1 teaspoon Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
¼ cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper
PREPARATION
In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.
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