High Summer Stir-Fry


You’ve got oodles and tons of veggies pumping out of the garden every.single.day. . . it’s all you can do to keep up with the canning and the freezing and the fermenting and yet there is MORE STILL!  That’s when you make what I like to call a “High Summer Stir-Fry” which, in my opinion, is the epicurean epitome of the summer garden!

First get out your cutting board and start chopping those veggies!  I snap the beans first and then cut in half and set aside, chop up the onion, garlic, any peppers (both hot and sweet), yellow summer squash, zucchini squash, tomatoes, and any herbs.  Chop them all to your desired size, some like larger hunks and others like smaller..just keep in mind that the larger hunks take longer to cook and try to make everything about the same size if you can.

Next, get out a great big wok, stir-fry skillet or huge cast iron pan.  I like to use my huge and heavy 12″ diameter cast iron skillet, a flea market find from over 10 years ago that was in horrible shape but I restored to near perfect condition..I use it for just about everything!  Add a fair amount of oil to the pan, I usually use peanut oil or coconut oil, enough for it to liberally coat the bottom of the pan and heat over medium-high heat.

The key to a stir-fry is to add the things that take longer to cook first.  So, I always add green beans first and let fry for about 3 minutes and then I add the onions, garlic, and peppers and let everything fry again for 3-4 minutes while constantly stirring.  Then I add in the squashes, mix really well, then turn heat down to medium and cover and let steam/fry cook for about 10 minutes till squash is cooked through.  And lastly add your tomatoes and chopped herbs (I usually use parsley, oregano, and basil..all from the garden) and stir and cook for about one minute.  Season with grey sea salt and freshly ground pepper and if there are no hot peppers in the stir-fry then add some homemade hot sauce too (that’s how I like it, and we still have close to a gallon of hot sauce left over from last year…and I must say, it has aged quite well 🙂 )

Dish it up and chow down 😀


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