Why is it that a quick trip to the farmer’s market always turns into way more food than we can eat?  I wanted onions and potatoes, but was sucked in by the vibrancy and beauty of fresh produce.

Even Astrid was smitten!  She couldn’t keep her nose away.

As we sat on the back porch admiring our fare, I knew this was no ordinary potatoes on the grill night. Instead, I knew I needed to do something exotic and amazing; something that would be beautiful on our dinner plates.  Repeatedly, the Cherry Bombs drew my attention.  All day, in fact, they’d been calling to me.  I  felt compelled to buy them at the Farmer’s Market.

Honestly, before today I think the only way I’ve ever eaten a Cherry Bomb is pickled and stuffed with feta.  I wasn’t sure what to do with them; I wasn’t even sure how to prepare them.  Astrid and I decided the best way to handle this situation was with a wine spritzer in hand; since strawberries are in season….

Strawberry Wine Spritzer

• 1 cup white wine (I chose Chateau St. Michelle Pinot Gris)
• 1/2 cup club soda
• 3 strawberries cleaned and quartered

Now that I was enjoying a very refreshing drink, I could think more clearly in the hot late afternoon August sun.  I wanted to stir fry these beautiful Cherry Bombs.  I wanted this stir fry to be spicy: Thai hot-spicy.  So I began selecting and chopping vegetables from my Farmer’s Market Fare.  I figured that if it was beautiful on my cutting board, it would be beautiful on my plate.

Spicy Farmer’s Market Stir Fry

• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 1/2 tbsp garlic
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 6 brussels sprouts, sliced (the trick is to slice small enough that they’ll caramelize in the pan)
• 1 small onion, chopped
• 6 cherry bombs, cut in half and deseeded (wear gloves to avoid being burnt by the peppers)
• 1 cup fresh green beans, broken
• 3 large button mushrooms, sliced
• 1/2 small zucchini, sliced into 1/2 inch slices
• 1/2 small yellow squash, sliced into 1/2 inch slices
• 1 small bunch bok choy

Heat oil and soy sauce in wok over medium-high heat.  Add garlic, black pepper and red pepper flakes; cook roughly 1 minute until garlic becomes fragrant.  Add brussels sprouts, onions and cherry bombs; cook 5 minutes.  Add green beans and mushrooms and cook 3 minutes, until green beans are very green.  Add zucchini, yellow squash and bok choy; cook about 5 minutes, until tender.

I was nervous while this was cooking, because it smelled so spicy that I sneezed.  I was so afraid that I probably would have added coconut milk, if I had any on hand, but am glad that I was out.  While this is a very spicy dish and I encourage you to proceed with caution, it is not as hot as it smells.  To tone it down, use fewer cherry bombs and/or reduce the amount of crushed red pepper flakes.

Obviously, you cannot have stir fry with out rice, so here is my advice: Always use long grain brown rice and never follow the package instructions.  Instead, treat it like pasta.  An Indian man gave my boyfriend this advice once, and it works like a charm!  I promise, if you try it, you will not be disappointed.

Perfectly Fluffy Brown Rice

• 1/2 cup long grain brown rice, rinsed
• 1 quart water
• sprinkle of sea salt

Bring water, rice and salt to a boil.  Simmer for 45 minutes.  Drain off excess water.