Twisted Maple Farm

I’ve driven past Twisted Maple Farm a million times and never stopped to appreciate its beauty. Now I can’t drive past their farm without driving slowly to take it all in. You see, I’m not only a farm lover, I’m a totally history nerd. And what a history this farm has!

 

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(Photos courtesy of Twisted Maple Farm)

Twisted Maple Farm in Whitehall, Michigan is a Michigan Centennial Farm, meaning it was owned by the same family for over 100 years. Locally known as the Durham Farm,the farmhouse and the barn date back to the late 1800s. The farm was purchased in 1876 by Samuel Zachariason who immigrated from Oslo, Norway in 1868. (click here for a link to a newspaper article about the farm shared by Remembering White Lake History Facebook Group). Still standing today are the farmhouse and a barn, which Twisted Maple is still using for their cattle.

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Part of my tour of Twisted Maple Farm included that historic 1860s barn. Cassidy showed me around, pointing out beautiful hand hewn beams, as we imagined what the farm must have been like back then. At that point, the railroad (where the bike trail is today), ran right past the farm. Cassidy and I wondered if people ever stopped by the farm as they traveled along the railroad tracks. According to the article shared by the Remembering White Lake History group, the family used the cleared railway tracks to get into town during the winter, and the railroad to get to Muskegon in the summertime. If only that barn could talk, the stories it would tell.

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Cassidy and Adam made the decision in 2016 to move from Lansing, where they attended college, to the Muskegon county area where they are from.  When Adam and Cassidy purchased the farm, the historic barn was in need of repair. Respecting the history the farm has in the community, the couple decided to start restoring the barn to its former glory. They began with having the foundation repaired, ensuring a safer area for their animals and a more structurally sound barn. The next major project will be having the roof repaired in order to protect the original hand hewn beams.

Cassidy showed me to their herd of Scottish Highland cattle. The couple chose to raise Scottish Highlands due to the high quality meat they produce, lower in cholesterol than most beef and full of beautiful marbling. Highlands are processed around at around 24 months of age, so the two steers they currently have will take another year before being butchered. This made me smile because I feel like even their choice of cattle pays homage to the history of the farm, a time when things were much slower than the fast-paced age we live in now. I have a feeling the beef Twisted Maple will produce will be well worth the wait.

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(If you want to see more of their beautiful Scottish Highland cows, check out Twisted Maple Farm’s Facebook page where you can find a collection of videos of their animals!)

 

Of course, what would a farm tour be without stopping off to see the wide array of farm animals being raised there.  From meat chickens to egg layers, ducks to pigs. Twisted Maple Farm was certainly full of wonderful sights and sounds, including the curious hen who followed us everywhere, even popping out of the bushes by the barn, startling us a tiny bit. Whereas I did enjoy my feathered farm tour companion, I enjoyed visiting the pigs even more. The pigs being raised at Twisted Maple Farm have access to pasture where they can root around and munch. They are also offered non-GMO feed to supplement their pasture grazing. I don’t know about you, but these look like some happy, content pigs.

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According to Cassidy, they use De Vries Meats in Coopersville, Michigan to process their pigs, which is a USDA Certified processing facility. If you’re looking to fill your freezer with pork for the winter, Twisted Maple will have pigs ready for processing in October. I have to say, my family sampled their bacon and ham steaks, and they were absolutely delicious (as in, I had to hide the rest of the bacon so my children didn’t devour it in one sitting). It’s no surprise that their pork is so delicious; healthy, happy animals produce higher quality, better tasting meat.

Speaking of high quality, great tasting meat, Twisted Maple also offers broiler chickens raised right there on their farm. Seriously, there’s no comparison to the meat from a farm fresh chicken. Not only does the meat taste amazing, the stock or broth you can make from them is beyond compare. Contact Twisted Maple about purchasing their farm fresh chickens to fill your freezer. Trust me, you will be thankful for this tip when it’s the dead of winter and you don’t have to rush to the grocery store to put a delicious, locally sourced meal on the table.

My tour of Twisted Maple Farm concluded with a conversation about what the future has in store for this historic farm. Cassidy said they would love to continue restoring the barn to its former glory. She also said one day she dreams of combining her life-long love of horses with her education in psychology to create a therapeutic farm. Cassidy grew up around horses on her grandmother’s farm and said she would love to share that passion for horses with others.

I have to say, Cassidy and Adam have already created a pretty therapeutic farm, whether they realize it or not. Stepping on to their farm is like stepping back into history. It gave me goosebumps to see the photos Cassidy shared of their farm so many years ago and realize I was standing in the same spot. A spot where children grew up, where trains passed, bringing people to and from our community, a spot where a family no doubt experienced hardship and happiness and still kept the farm running. I appreciate their respect for the history of the farm, sharing photos and stories about the farm. Restoring the existing barn when they could very well tear it down in favor of a modern pole barn. Choosing animals breeds based on quality, not on the speed at which they can be processed. Visiting Twisted Maple Farm certainly encourages you to step out of that fast-paced world many of us are accustomed to and slow down a little. Thank you, Twisted Maple Farm, for everything you are doing to not only preserve a piece of our community’s history, but also for raising your animals well, providing our community with high-quality local meat!

 

 

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Tips for Freezing Strawberries

It’s June, which means strawberries are in season here in West Michigan! Nothing beats a freshly picked strawberry, still warm from the sun. If you are like us and want to enjoy a bit of that amazing strawberry goodness all year round, try freezing strawberries. Whether you’re freezing several flats (which is 8 quarts of strawberries) or a few pints at a time, here are some tips to save you a bit of time (and frustration), in the kitchen.

1. Don’t wait too long to freeze them- Strawberries don’t keep for too long before they get moldy and mushy, especially if they are very ripe when picked. Pick or buy your strawberries on a day when you know you will plenty of time to wash, trim and freeze them. If you didn’t pick the strawberries yourself, ask when they were picked. If they were picked the same day, you can buy yourself a little extra time. If you’re not going to use them right away, or you want to save some to eat fresh later on, try soaking them in a solution of 3 parts water to 1 part vinegar. This will help keep your berries fresher for a little longer.

2. Set Up Your Prep Station- Trust me, starting with the right set up will make all the difference in the world. I always make sure everything is close in proximity. Starting on the left, have your washed strawberries. Next, a bowl for the tops or over ripe strawberries. After that either a bowl for your trimmed strawberries or, save yourself a step and put them right on the tray you will freeze them on. I like to use large stainless steel mixing bowls because they are easy to clean, hold a lot and stow away nicely if you buy the nesting bowls. I picked up mine years ago at Sam’s Club and use them for everything. I also love my large strainer that fits over the sink. You can purchase one like this on Amazon, or I always have luck finding good quality strainers at TJ Maxx or Home Goods.

3. Lining Your Trays for Freezing- I’ve used a variety of things to line my cookie sheets for freezing fruits and veggies. You can use wax paper or parchment paper for the task. One “greener” solution is using silicone baking mats like these. I have one that’s a Silpat mat, which I highly recommend if you also want a good quality liner for baking. If not, a cheaper version will do. I like that they are non-stick and flexible so you can pick up the sides and pour the strawberries into your bags. Another green tip is using kitchen towels to line your trays. You can gather the corners of the towel and dump the frozen fruit into a bag. When you’re ready to get those strawberries on the trays, make sure they are in single layer, otherwise they will freeze in one big blob.

4. Stacking Your Trays- The biggest problem with freezing fruits and veggies is having the space in the freezer to put the trays. Here a simple solution for getting more trays in your freezer at once: Stackable cooling racks! I put my bigger trays on the bottom, move some berries around to fit the cooling rack on the tray, then put a second tray on top. This helps to utilize the vertical space in your freezer. (And in case you’re wondering, we have a separate fridge/freezer we bought at the Restore a few years ago that we clear out during the summer months for this purpose. We store some….uh…adult beverages for helping with the process in the fridge, along with any large harvests or produce purchases that won’t easily fit in our main fridge).

5. Bagging Your Berries– I generally fill up gallon sized bags since we use our strawberries a variety of different ways. But a little time saving tip if you know you will use a certain recipe later on, freeze the berries in the quantity you will use. For example, if your favorite jam recipe calls for 3 cups of strawberries, measure out 3 cups into each bag and label it. Or if you know you will use your strawberries for a smoothie recipe, mix your strawberries with other frozen fruit to make prep work easier when you go to make your smoothie. This tip also applies to freezing veggies. You may consider freezing veggies and blending them for a stir fry mix. Either way, remember you can wash out those plastic bags when you are done and recycle them anywhere plastic grocery bags are accepted.

img_1180-17357241242535958540.jpgI hope these 5 tips help you save some time in the kitchen when you’re freezing some farm fresh local strawberries! Not sure where to buy fresh, West Michigan Strawberries? Check out my list of places where you can either pick strawberries or buy them pre-picked. The same page features some of our favorite recipes using strawberries!

This post contains affiliate links. If you click on them and choose to make a purchase, I may earn a small commission at no extra cost to you. 

Tortoise & Hare Farm

To tell the truth, I’m not quite certain how I came upon Tortoise & Hare Farm. I think I was searching for local farms offering CSAs and their name popped up. But what I do know is I am sure glad I stumbled upon them when I did. I’ve been following them on Instagram and Facebook for a few months now, cheering them on as they documented their journey starting up their farm. From their winter posts about tapping maple trees to their (still winter) posts about starting their plants indoors, to their (yes, winter is still here) posts about bringing their new “farmhand” home (hint: he’s big, white, fluffy and super sweet).

That brutal, never ending Michigan winter did not stop these two from trudging along on their farm. Not in the slightest. Krista and Brett have been busy building a hoophouse, a greenhouse, a chicken coop, and irrigation system. All while renovating their old farm house. Did I mention they also added bees to their farm this year? And they are growing over 150 varieties of fruits and vegetables? These two are unstoppable and I LOVE it!

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(In case you were wondering, the name of their farm comes from their nicknames for each other. If you want to know who is who, stop by their farm stand or see them at the Muskegon Farmers Market or the Montague Farmers Market and ask. Check their social media pages for info on where they will be each week AND on the hours of their own farm stand).

Let’s back up a bit and get to know a little about Krista and Brett. Krista hails from Ohio but found herself in Michigan, graduating from Baker College with an Associates of Applied Science in Physical Therapy. She then spent some time living in Grand Rapids. Brett found his way from Illinois (because all the cool kids come from Illinois, if you didn’t know), after graduating from Southern Illinois University with a Bachelor’s Degree in Plant and Soil Science. In my conversation with Brett, I just HAD to ask him where his Illinoisan loyalty lied: Sox or Cubs. If you’re from Illinois, you know the rivalry. And you know, even if you’re not a baseball fan, you still have to choose a side. I won’t hold it against Brett that he’s a Cubs fan. I couldn’t even ask my next question: Bears or Packers. I liked Brett too much to take a chance on him being a Packer’s Fan. Brett, if you’re reading this, and you’re a Packers fan, just don’t tell me. Let’s be friends. But I digress…

As I learned in our farm tour, the two always had a passion for gardening, specifically in ways that are sustainable and that protect the soil and water supply. When they decided to start their farm, they wanted to begin in Michigan, where they would find a nice 30 acre parcel of land to call their own. According to Krista, the property was once owned by a family who worked the land as homesteaders, raising their children and their own food. Still on the property are some established blueberry bushes and black locust trees (whose flowers are edible. Who knew?! Well, I didn’t, at least). Their home, an old farm house, is full of swoon-worthy beautiful old woodwork and farmhouse charm (I should add this is not normally part of the farm tour but my children have a knack for needing to use the bathroom everywhere we go, even if I made them use the facilities before we left the house. Thanks, Krista, for being so understanding).

One structure they didn’t have to build on their farm was a separate garage off Weber Road where they have installed a walk-in cooler and will soon have their farm stand! Staring June 21, they will have a farm stand where locals can stop by for eggs and produce, and,of course, to get to know their farmers. Check them out on Facebook and Instagram to find their operating hours and keep up to date on what they have to offer each week. While you’re there picking up your farm fresh produce, ask about a tour, so you can see where and how they grow your food. Also, ask about Duke, their irresistibly cute Great Pyrenees, lover of people and chickens.

My family took them up on the tour and were blown away by how much Brett and Krista have growing. Over 150 varieties of fruits and vegetables, from a delicious salad mix (which I highly recommend), to swiss chard, onions, garlic, broccoli, peas, peppers, tomatoes, potatoes and much much more. Even better than the variety they have to offer is their commitment to raising their food as sustainably as they can, protecting the soil, the water supply and providing the community with healthy, nutrient dense food. And you know what I find awesome about that? If you want to know where your food is coming from, just ask! They were completely transparent with us about their farming practices and their belief about being good stewards of the land. We appreciated that quite a bit!

Starting in July, Tortoise & Hare Farm will offer a small CSA program for the peak of the season. If you’ve never tried a CSA, now is the time to give it a go! We tried a CSA when we lived in Wisconsin and loved that it not only gave us a chance to try a few vegetables we were not previously aware of (um, kohlrabi and swiss chard. I had never heard of those before), as busy parents, we appreciated the ease of pick up and not having to make so many trips to the grocery store. Have questions about their CSA? Contact Krista and Brett and ask away!

Want to know something awesome about Tortoise & Hare farm? Something refreshing and high-five-worthy? They talked to us about working with other farms in the area, knowing that together, they can ALL provide our community with healthy, high quality, good-for-us food! That’s not something you hear about in every sector, businesses helping out whom they might otherwise see as a competitor. But these two and the other small farms in the community are so passionate about what they do, they collaborate with each other. And they tell you about it. Because they love what they do, they want all the small farms around to succeed, and they root each other on. Now THAT is something I can, and will, get behind. Because it speaks volumes to their passion, their hard work and their character. I love hearing this because it gives me more motivation to get to their farm stands, to get to the farmers markets, to spread our money around this community, supporting as many local farms as we can. It feels good to know that when my family supports one local farm, we really are voting for a more sustainable future both environmentally and financially speaking.

Give Tortoise & Hare Farm a “like” on Facebook and follow them on Instagram to see all the progress they have made on their farm. Watch as they continue to grow and expand. They talked to us about one day having their honey for sale and possibly expanding their farm to include pigs. I can’t wait to see what the future has in store for Tortoise & Hare Farm!

Rhubarb

One of the first things to pop up through the newly thawed spring ground is the perennial vegetable, rhubarb. I have to admit, the last year was the first time I had tried rhubarb. I saw it at the farmers market and decided to figure out later what to do with it. It turns out, rhubarb is a delightful addition to many jams!

One thing I quickly learned to love about rhubarb (sorry, friends, not a fan of the raw taste), was what a great “filler” rhubarb is for jams. Instead of using all strawberries or all blueberries, which can get costly, I used rhubarb to add some bulk and the perfect amount of tartness to the jams I made. I found a delicious strawberry rhubarb jam in this Ball Canning cookbook. The jam is a big hit in our household, so I will be making many batches this year.

The only thing I don’t like about rhubarb, other than the raw taste, is how early it’s ready compared to the fruits I wanted to use for jam. Fear not, my fresh preserving friends. I have a few solutions for this problem: use your freezer to help out. First, you can buy rhubarb in bulk and then freeze it until other fruits come in season. Or, if you plan well enough, you can buy enough fruit when it’s in season, freeze it, then have it on hand the next spring when rhubarb comes up. By some odd luck, this happened this year, which made me quite happy as I could start making some strawberry rhubarb jam while the temperatures were still mild.

If you’re wondering how to freeze rhubarb, wonder no more. It’s really as simple as rinsing, chopping and freezing. For the freezing part, put either some wax paper or a dish towel on a cookie sheet and spread the rhubarb into a thin layer. Make sure the pieces aren’t piled up, as they will freeze into a big ball. I like to use dish towels to save from wasting anything that will just go in the trash, especially because I put up a LOT of fruits and veggies every season. You can also use silicone baking mats like these for this as well, for another greener alternative to wax paper. Place the sheet in the freeze until frozen, then pop that frozen rhubarb in a Ziploc bag or another freezer safe container. (One caution though: the leaves are NOT edible. You will notice most places that sell rhubarb have already taken the leaves off for you. If you grow your own rhubarb or receive some from a kind friend, remove the leaves before chopping up the rhubarb.)

I’m still exploring the many uses of rhubarb, but I’ve come across some delicious looking recipes! Apparently you can make a drink with strawberries, rhubarb and gin. Yes, please! And others use rhubarb in pies, muffins and other desserts. As I try out more recipes, I will be sure to share them with you.

Do you have a favorite rhubarb recipe? Share in the comments below and I will add it to my list!

This post may contain affiliate links. This means if you click on a link and choose to make a purchase, I may earn a small commission at no extra cost to you.

Asparagus Season is Here!

A moment many Michiganers have been patiently waiting for: when those spears first start popping up through the ground. The appearance of asparagus in roadside stands and markets signifies the start of the growing season, which is cause for celebration, if you ask me. And here in West Michigan, people go gaga over the stuff. Case in point is the National Asparagus Festival in Hart, Michigan, where you can taste asparagus prepared in a variety of different ways, see the crowning of the Asparagus Queen and take a tour of an asparagus farm.

Luckily for Western Michiganers, you don’t have to go far to find fresh, locally grown asparagus. Roadside stands are popping up all over the place with the delicious green spears. Below you will find a list of places you can find asparagus. I didn’t include the weekly farmer’s market because it’s a given you will find whatever is in season there. If you know of any more locations selling local asparagus, comment below, email me or find me on Facebook.

Places to Buy Local Asparagus:

  • Roadside stand on White Lake Drive between Whitehall Rd and Durham Road
  • Roadside stand near intersection of Fruitvale Rd and Old 31 in Montague
  • Post Rd and Lamos Rd in Montague
  • Webster Rd just west of Old 31
  • Bishop Farm in Whitehall, Michigan

Hidden Creek Farm

As I tour West Michigan farms, one thing I’m surprised to hear is that many of the farmers weren’t raised on farms. Crystal of Hidden Creek Farms falls into this category, telling me she was raised in the country but not on a farm. When I asked her how they learned so much if they weren’t raised on a farm, she replied they’ve learned along the way. And what a lot they have learned!

On my visit to Hidden Creek Farm, I was blown away by how much they have going on there, especially given their location, right off River Road. The first time I happened upon their farm, I was en route to a friends house, turning off Whitehall Road onto River Road. As I was driving, I saw their roadside stand and sign. Right there amidst family homes and small neighborhoods was an 18 acre farm, complete with chickens, goats, cows, pigs, quails and more.

 

 

Crystal started our tour with their mini-market they call their “Farmacy” (LOVE IT!), where customers can stop by and pick up some eggs, honey, and when available, maple syrup. They also have a fridge for their customers who purchase their goats milk, and freezer where they keep their broilers (and sidenote: we’ve purchased their broilers before. Delicious! Buy some, you won’t be disappointed!) I loved that in addition to the food products available for purchase, Hidden Creek also has an assortment of handmade earrings and necklaces made from molted feathers from their chickens. How cool is that?! On trend fashion that’s sustainable and local. Just as exciting are the tanks, t-shirts, handmade soaps and bows available for purchase. Ladies, bring extra cash when you pick up your farm fresh products, you won’t want to miss this!  And gentlemen, Mother’s Day is coming up. Imagine the brownie points you’d get if you made that Mom in your life an omelette bar brunch, adorned her with some fashionable jewelry and gave her some time to indulge in a shower or bath with some wonderfully smelling soaps. Just saying. (Wink wink, nudge nudge, dear husband of mine).

 

Next up was a trip to the barn where I saw some of their pigs. Unfortunately the piglets running around didn’t stop long enough for me to get a good photo op. But trust me, I wanted to squeal with delight (pun intended) at how cute they were. On the other side of the farm, I got to see more of their hogs, running around, being their curious natural selves. Crystal told me they raise registered Tamworth pigs, a heritage breed known for their great foraging abilities. The pigs at Hidden Creek are raised on open pasture and a woodlot and when fed grains, given only non-GMO locally milled grains. Coolest part: these pigs (and other animals on the farm) are fed pulp from Rootdown and Bodhi Tree, two local businesses. I LOVE this! ALL of this! From the humanely raised local meat to the local businesses supporting each other. It just doesn’t get much better than that.

 

After visiting the pigs, Crystal showed me their broiler chickens, cows, eggs layers and goats. They offer 1/4, 1/2, and whole cows, whole and half hogs, lamb, goat, turkey, and broiler chickens for those interested in filling up their freezers. (Coming from a someone who has ordered many sides of meat, you really should consider this. I absolutely love the quality of meat we get from local farmers, and the ease of always having meat to pull out of the freezer for dinners and cookouts). To learn more about their animals, check out their website and “like” their Facebook page. You will undoubtedly be impressed by how well they take care of their animals and be even more impressed by how amazing care and attention translates into better tasting meat.

 

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Of course a tour of Hidden Creek Farm wouldn’t be complete without touring their garden spaces, flower gardens and raised beds, prepped and ready for a busy growing season. During the growing season, you can stop by their roadside stand to enjoy some fresh produce and stunning flowers. You can also find Hidden Creek at the Sweetwater Local Foods Market each weekend, selling what’s in season on their farm, as well as those super chic pieces of jewelry and other handmade/homemade goodies. If you want even more farm to table goodness, Hidden Creek is partnering with local chef, Chef Damon Covington, to present a Farm to Table evening on July 14.  Hidden Creek is also hosting two FUN filled open farm events, May 19th and September 15. Check out their Facebook events to see all the other local vendors who will be present to make these events you won’t want to miss.

For a couple who wasn’t raised on a farm, Crystal and Lee sure have farming pretty well mastered. Their commitment to humanely and sustainably raised meats and non-GMO, chemical free produce shows their dedication to providing high quality and healthy foods to the community around them. Thanks, Crystal and Lee, for sharing your beautiful farm with me and for continuing to be honest and transparent about your food! Can’t wait to come back for your events and purchase more of your amazing food.

 

 

 

Ramen Bowl

If there was ever a dish I could eat every single night for dinner, THIS would be it. I cannot claim it as my own creation as my husband is the mastermind behind it. Well, sort of. One night my husband and I were discussing “date night dinners” we could make at home and enjoy some evening after the boys went to bed. That’s when my husband asked if I’d ever had a real ramen bowl. Since he’s much more well traveled than I, I admitted I’d only ever had those cheap $0.10 a piece packets at the store that I can only stomach when I’m ill and it’s the only thing I can keep down. But I digress.

The hubs went to work scouring cookbooks (yes, those paper books with recipes in them. We really do still use them) and found a recipe for a ramen bowl by Kevin Gillespie in his cookbook Fire in my Belly. My husband went to work tweaking the recipe to make it something we could make whenever we wanted without ingredients we don’t normally have on hand (like black bean paste). What he came up with is colorful, bursting with flavor and easy to whip up. Best of all: it’s a meal we could make with a ton of local ingredients! I mean, we even love this recipe so much, we added edamame to our garden list JUST for this recipe. Scored some seeds at the Central Michigan seed swap. Woot woot!

Some tips for making a ramen bowl like this. First of all, practice your knife skills. Slice those veggie ad-ins very thinly. The reason being you want the veggies to be a little cooked but still have some crunch. We have a Calphalon knife set like this that we love. If you don’t have a good knife set, don’t fret. Here’s what you do. Go to a place like TJ Maxx and browse their kitchen utensils. Find a knife that fits well in your hand and is in your price range. Many times you will find high end knives like Wusthof knives at a fraction of what you might find elsewhere. I actually just recently dropped my favorite knife from our block, a 5-inch Santoku, and it broke. I shed a few tears because it has been my favorite knife for years, because the perfect size and weight for my hand. Luckily, I found a replacement that matched our knife block almost perfectly at TJ Maxx.

Another tip: make this with homemade chicken stock. It’s sooo easy to make and I promise you, you can’t screw it up, especially if you start with a locally raised chicken. You will be amazed by the difference in flavor!

Last tip: we’ve used a variety of noodles with this. You can use the cheapo ramen noodles from the store and just ditch the “flavor packet”. You can also use pho rice noodles, udon or soba noodles. Whatever looks good to you. Just make sure you cook them separately and drain off the water first.

Okay, I’ve kept you in suspense long enough.

Give this recipe a try and let me know what you think!

Ramen Bowl 

Ingredients (makes 2 generous servings)
Inspired by Kevin Gillespie in Fire in My Belly

  • 1 quart chicken stock or broth
  • 8 medium mushrooms, stems removed and chopped, caps sliced thinly (we use baby portabellas)
  • 1 T. peanut oil
  • 1 inch fresh ginger, grated
  • 3 cloves of garlic,minced
  • 1/3 cup soy sauce
  • 1 1/2 t. Garlic powder
  • 1 t. Ground ginger
  • 1 t. Sesame seeds
  • 2 t. Sesame oil
  • 1 T. Rice vinegar
  • 1 t. Fish sauce
  • 1/2 cup shelled, cooked edamame
  • 3 eggs
  • Juice of 1/2 lime
  • Vegetable add-ins (this is what we add. Feel free to omit from or add to this list)

-sweet peppers, carrots, radishes, sliced mushrooms, red onions, spinach

Directions

  1. Heat 1 Tablespoon peanut oil (or other cooking oil) in medium sauce pot. Add chopped mushroom stems and saute.
  2. Add in minced garlic and grated ginger and cook for a few seconds until garlic is golden brown (less than 1 minute).
  3. Add 1 qt (4 cups) chicken stock and bring to a boil.
  4. Add soy sauce, garlic powder, ground ginger, sesame seeds, sesame oil, rice vinegar, fish sauce and edamame.
  5. Remove pot from heat. Stir the stock until you’ve formed a little whirlpool. As the liquid swirls, add the cracked eggs, one at a time.
  6. Return the pot to the heat and boil for about 6 minutes to cook the eggs, slightly less if you want a soft boiled egg.
  7. While the eggs are cooking, cook your noodles according to the package. Cook in a separate pot and drain off the water.
  8. When the eggs are cooked through, remove the pan from the heat and add the juice from half a lime and the sliced mushrooms.
  9. Add noodles to your serving bowl, followed by your veggie ad-ins. Ladel the hot soup over the veggies (you don’t want the veggies to be cooked, just slightly softened by the hot soup). Garnish with fresh cilantro.
  10. Grab a spoon AND a fork and dig in. If you’re much more talented than I, break out the chop sticks. Enjoy!!

If you LOVE this recipe as much as we do, leave a comment for be below! I will make sure the Bearded Man gets the feedback.