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We are a network of over 30 small, family farms that offers 100% local, seasonal food.

WHERE WE ARE

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include: San Francisco Avedano's and Cheese Plus, Palo Alto Calafia Cafe, Redwood City The Movie Groove and Grind.

Japanese Eggplant with Green Beans and Thai Red Curry

Ingredients

  • 1/4 cup peanut oil
  • 1/2 lb (about 3 small fruits), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
  • 1/2 lb or Romano beans trimmed
  • 4 teaspoons minced garlic
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Thai red curry paste

Preparation

Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.
Serves 4.

Adapted from Bon Appetit magazine



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