The Farm Stand and Veggie Bowls

A local farm stand up the Yachats River road sells plants, eggs, goats milk, jam and fresh picked vegetables. Nothing unusual about that except no one is ever there. Never as they are based on the honor system. There is a metal box on the inside of the stand where you drop your money in and that's it. Across the street is the actual farm and alongside of that is the river. It is very picturesque.

The reason I mention the stand and this farm is that I've been buying a few of my vegetables here until my garden gets up to speed. My husband is out of town and Olive the dog and I are working feverishly on the yard. With this produce and the ones from the Farm Store in town I've been eating veggies bowls like they are going out of style. They are fairly easy except for the fact I prepare everything separately; but most anything goes. Sometimes I add rice, sometimes beans, other times both. Any combination of veggies and then I top with herbs, pesto, a squeeze of lemon or even a fried egg.

I first start by cooking up a cup of short brown rice, you can also use quinoa, faro, couscous, barley; whatever you like and then store in the refrigerator until needed.

* Directions here are just for the brown rice, if using another grain follow the package instructions*

Ingredients:

1 cup short brown rice (rinsed)
2 1/4 cup water
1/4 teaspoon salt
1 teaspoon olive oil

To prepare:

Add all ingredients together in a sauce pan. On medium high heat cook until mixture comes to a boil turn to low, cover and simmer about 35-40 minutes. Remove from heat let sit 5 minutes, then fluff with fork.

Here are a couple of suggestions for the veggie bowls:

Version 1 with fried egg:

Ingredients:

Per person (double or triple etc. depending how many people)

1/4 cup cooked short brown rice
1-2 tablespoons coconut oil
1 small head broccoli (cut into bite-sized florets)
1 small sweet potato (steamed) (cut into cubes and boil like you would a potato, watch the time, maybe 20 minutes)
5 or 6 mushrooms (depending on size) (slice evenly)
1/4 to 1/2 avocado (sliced)
1 fried egg

To prepare:

All ingredients are prepped separately; in a non-stick skillet add coconut oil, then saute the broccoli to desired tenderness, add salt to your liking, remove from pan, set aside. Add cooked sweet potato, sauteing just a few minutes to add flavor and a little more color, remove from pan, set aside. Add a little more coconut oil add mushrooms, saute 6 to 8 minutes, stirring occasionally, salt remove from pan, set aside. Fry the egg to your liking, I prefer mine with a runny yolk. Assemble bowl by placing all ingredients in separately in little mounds, top with egg and avocado, salt and pepper.

*Side note* Here you can prepare a poached or fried egg with pretty much the same result. The runny egg will meld into the other ingredients, creating a slightly creamy consistency, then with the avocado it is dreamy.

Version 2 without egg adding black beans:

Ingredients:

Per person (double or triple etc. depending how many people)

1/4 cup cooked short brown rice
1-2 tablespoons coconut oil
1 small zucchini (cut into half lenghwise, then once again and then into rounds)
1 small sweet potato (steamed) (cut into cubes and boil like you would a potato, watch the time, maybe 20 minutes)
5 or 6 mushrooms (depending on size) (slice evenly)
3 to 4 leaves chard (sliced into ribbons)
1/4 cup water
1/4 cup black beans (I used organic canned)
1/4 to 1/2 avocado (sliced)

To prepare:

All ingredients are prepped separately; in a non-stick skillet add coconut oil, then saute the zucchini to desired tenderness, add salt to your liking, remove from pan, set aside. Add cooked sweet potato, sauteing just a few minutes to add flavor and a little more color, remove from pan, set aside. Add a little more coconut oil add mushrooms, saute 6 to 8 minutes, stirring occasionally, salt remove from pan, set aside. Add a little more coconut oil and saute chard to your liking. (I added a 1/4 cup of water and let mine cooked down just a bit more).  Assemble bowl by placing all ingredients in separately in little mounds, top with avocado, salt and pepper.

Really the combinations here are just endless. I had a great time with these and will be making more. Enjoy!