And here we have week four – a Bison stir fry. The farmer’s market had their first zucchini of the year and I was SO excited to see all the new vegetables at the market, so I grabbed a bunch of different ones, added some bison and sauce and VOILA! The sauce was definitely not local, but necessary. The bison vendor advised that the chuck steak would work best and to marinate it overnight in the sauce to make it nice and tender -worked like a charm. I still have some leftovers from this meal, since it made such a huge pot, but they’re going fast.
Bison Stir Fry:
Zucchini – Jack’s Farm
Carrots – Charlestown Farm
Bison – Backyard Bison
Garlic Scapes – Jack’s Farm
Broccoli – Charlestown Farm
Shiitake Mushrooms – Oley Valley Mushrooms
Onions – North Star Orchards
Non Local – General Tso sauce, soy sauce