Making Food Matter

Making Food Matter is the CRFAIR’s (Capital Region Food and Agriculture Initiatives Roundtable) newsletter.

To check out what is happening around Food Security in our region get on the subscriber list! This month there is on interesting report on “The Cost of Eating in British Columbia”

http://us1.campaign-archive2.com/?u=c5601f2bc10730e27ae138607&id=e868e30a4b&e=ea57273564

Crops from Local Farmers

We have a number of local farmers with products this week:

• Leeks and Eggs from Terra Nossa in Mill Bay
• Spinach and Salad from Dragonfly Farms
• Radish from Seabluff Farm
• Sorrel, Braising, parsnips from Madrona Farm
• Cucumber and sprouts from Sun Trio
• Crunchy Bean Mix from Saltspring Sprouts

Fences for Food

The Mason Street City Farm is in need of a new perimeter fence. This is the first stage of development in creating a Farm School in the City! Live electronic music, Flamenco dance, super djs, and silent auction. Come on down and dance your face off in support of everybody’s favourite “F” word…FARM!

Victoria Event Centre

1415 Broad Street

Thursday, May 3rd — this week!

$15 at the door

More information is on the Facebook Event Page here.

More info about Mason Street City Farm here.

Enchanted Broccoli

I enjoyed this dish at a potluck last night. It is the title recipe from Mollie Katzen’s book, “The Enchanted Broccoli Forest”.

• 2 cups brown or white rice
• 1 pound fresh broccoli
• 1 tablespoon butter
• 1 cup chopped onion
• 1 large clove garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced fresh dill (or 2 teaspoons dried)
• 1/4 cup minced fresh parsley
• pepper to taste
• cayenne to taste

Options:

• 1/2 cup toasted sunflower seeds
• 1/4 pound Swiss or cheddar cheese, grated
• a little extra butter for the top

Directions:

1. Trim the tough bottoms from the broccoli stalks and cut the tops into smallish spears of whatever size suits you.
2. Preheat oven to 325 F.
3. Lightly grease a 9 x 13 baking pan.
4. Melt the butter or heat the oil in a large, deep skillet or Dutch oven. Add the onion and salt and sauté over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and the lemon juice and sauté for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste along with the optional ingredients. Taste to correct salt, if necessary, and spread in the prepared pan.
5. Now the fun part. Arrange the broccoli upright in the rice, and, if desired, drizzle with melted butter. Cover loosely with foil and bake just until heated through (15 -20 minutes). Serve right away.

If you would like to view or add to your order please click here!

Farm News – Transport delays and gratitude to local farmers

Colleen made it home from Mexico safe and sound and we hope to hear more of her adventures this coming week. We had offered you beets from the Ejido she was working, she might have picked these beets for us, but… the transport truck broke down and did not make it to Vancouver today. We should have had Colleen bring them in her carry-on!

When ordering the freshest possible produce transportation delays can cause problems. One of the factors we think of in food security is how far away the food comes from. Most often we think of fuel costs but there is also an increased potential for delay or inability to deliver at all. Yikes!

When we think of purchasing from Mexico or California we need to consider how the food is transported and also watering practises. Mexican farmers have always had less access to water than their California peers and have learned to grow with limited water. California farmers are learning this fast as the state cuts back on water to this business sector as well many others.

Meanwhile, back at home, we are not forced to eat skunk cabbage – known as famine food – yet! It is edible and local but we won’t be adding it to our local produce list anytime soon. Not when we have a bounty of local greens this spring! Thanks to all those farmers that have been planning ahead! Interestingly the local spring crops all seem to contain oxalic acid which is not so good for us raw in large quantities but is fine in small amounts and also cooked.

Skunk Cabbage or Swamp Lantern, if you prefer.

Young Sorrel

Young sorrel may be harvested in the spring when it is small and tender and when it has a fruitier and less acidic taste. This lemony flavour is a valuable addition to salads, soups or stews. Sorrel does not keep well so use it up first!

Fresh Sorrel

Sorrel and Goat Cheese Quiche

• 2-3 cups sorrel, coarsely chopped
• a few scallions, chopped
• 3-4 ounces goat cheese (chevre)
• 3 eggs
• 1 1/2 cups milk
• 1/4 teaspoon salt
• Parmesan cheese

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions.

Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.

Mashed Potato Pie Crust

Peel and chop:

• 1 lb potatoes

Cover with water and bring to boil. Cook until tender.

Mash the potatoes with:

• 1/4 cup milk or stock from the potatoes (for a vegan option)

Brush a 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil.

Bake in preheated oven for 30 minutes or until lightly browned.

If you would like to view or add to your order please click here!

Winter Apples

We tried a new variety of apple San Rose from Washington last week and loved it. They are the pink-er ones in the box this week next to the red Empires.

Apples are coming out of controlled atmosphere storage now. These special sealed coolers that control humidity and temperature. BC and Washington apples are released from storage in batches between February and June. They have that fresh-off-the-tree taste and crispness but do not keep as long as the fresh fall crops.

Update from Dave of Madrona Farm

“Our Braising Mix is a beautiful medley of new shoots and greens from our winter Brassicas. Over the next eight weeks we get a bonus crop for having a diverse range of brassicas in the winter gardens. The mix includes red, savoy and green cabbage shoots and baby leaves, Russian and Lacinato kale and shoots, rutabaga and turnip green tips, Brussels sprouts shoots and various Asian greens. It braises well with garlic and a little Szechuan sauce.

P.S. Yesterday we got 1,000lb of Warba seed into beautifully prepared sandy soil to be ready for harvest the beginning of June.”
(Warbas are tasty tasty potatoes!!)

Braised Winter Greens with Beans

Stem rinse and drain:

• 1 bag greens OR bunch of chard

Heat skillet or wok to medium heat and add:

• 1 Tbsp olive oil
• 2 cloves garlic minced
• 1 cup kidney or pinto beans

Sauté until garlic is golden. Then add:

• 1/4 tsp red chili flakes

Add the greens and cover to cook for 2 minutes. Uncover and toss until wilted.

Add:

• 1 Tbsp Balsamic vinegar

Serve over quinoa or rice.

What to make with this week’s Best of the Bio-Region Box

• Potato and Leek Soup
• Braised Greens with Beans
• Blackberry Apple Crumble
• Omelet with Oyster Mushrooms
• Parsnip and Potato or Carrot Latkes
• Poached Pears

Leeks are coming from Seabluff Farm in Metchosin thanks to Farmer Ian King!

Introduction to Home-Scale Permaculture

With Elaine Codling

Saturday, March 24th

12:30 – 4:30 p.m.

Whatever size yard or garden you have to work with, applying basic permaculture principles will reduce the maintenance and increase the productivity. Learn practical strategies and techniques for creating a productive ecological yard and garden.

Permaculture design can give you more variety, more beauty, and more time to enjoy it. There will be hands-on activity at Spring Ridge Commons to apply techniques learned in class.

To register, please contact Pooyan Najafi at pnajafi@gmail.com or (250)858-5256.

Where: Fernwood Community Centre, 1240 Gladstone Avenue

Course Fee: $40.00

Here’s the website for more info!

If you would like to view or add to your order please click here!

Farm News

Crop planning with our farmers is almost done! Just spoke with Wendy at West Wind Farm and she is excited about growing tomatoes and eggplant for us. We can also expect some of her Italian parsley and more grilling peppers.

She is going to experiment with red bell peppers this year. They are heat lovers and need a long growing season. Did you know that red bell peppers are ripe green bell peppers? Wendy is going to try growing them in the greenhouse.

West Wind Farms is one of the hottest spots on the Island in a little ecosystem northwest of Duncan in the Cowichan Valley. Wendy also reports that the garlic planted last October is looking great! If you remember her whole crop was lost last year so this is very good news!!

Wendy has also committed to grow a smaller variety of spaghetti squash this year

Wendy’s Lettuce Row – September 2011

What to do with this week’s Bio-Regional Box

We changed the name of this box from LOCAL ONLY as we have a few items from away – that is, Washington State and the BC interior. Still 50% Island Grown! The name will revert back once we have 100% local offerings again.

• Carrot Quiche
• Apple Blueberry Crisp with Hazelnut Topping
• Raw Hazelnut Snack (Taste the difference between raw and roasted!)
• Blueberry Muffins
• Roasted Rutabaga and Shallots
• Borscht
• Sautéed Garlic, Mushroom & Braising Greens

Introduction to Home-Scale Permaculture

Whatever size yard or garden you have to work with, applying basic permaculture principles will reduce the maintenance and increase the productivity. Learn practical strategies and techniques for creating a productive ecological yard and garden.

Permaculture design can give you more variety, more beauty, and more time to enjoy it. There will be hands-on activity at Spring Ridge Commons to apply techniques learned in class.

To register, please contact Pooyan Najafi at pnajafi@gmail.com or (250)858-5256.

Where: Fernwood Community Centre, 1240 Gladstone Avenue

Course Fee: $40.00

Here’s the website for more info!

Meet the Farmer Webpage is Up!

Denise has been working hard on our website and there is a new page:

More farmers coming soon! Please go and aquaint yourself with those who grow your food…

Other website additions:

An interview with Christine — an avid gardener and farmer market groupie. Hear how her produce box is still very important to her…

See our other videos too (same page, just scroll on down)!
Colby’s 70 km weekly bike route and our Introduction video.

Coming Soon, Winter Farming with Farmer Dave!

If you would like to view or add to your order please click here!

Climate Smart Program

Share Organics is involved in the Climate Smart program sponsored by Saanich and the City of Victoria. We are mapping and tracking our C0₂ emissions. This involves tracking our vehicle fuel consumption, paper use, refrigerant use for coolers, energy use and garbage. We will estimate using records for the last fiscal year. After crunching numbers we will work to determine areas where we can improve and more accurately track our emissions! We were surprised to find that when we were asked to weigh our garbage each week that we produce as little as 1 – 3 LBS! We do a lot of recycling!

Other things are harder to track. We can see how much it costs in fuel to deliver to your door but not quite how to factor in the fuel we save because you folks do not have to drive to the store. Similarly we cannot track how much we save by choosing local over BC produce or produce shipped by tanker versus trucked. We know these things matter and make our choices accordingly but putting numbers to it is a different story. We can tell you that the bike delivery mileage was 2769 km last year and we hope to be able to report what is referred to as “avoided emissions” soon.

Who’s Your Farmer

Join Heather Stretch, Robin Tunnicliffe, Rachel Fisher, Saanich MLA Lana Popham, and Mary Alice Johnson for an evening discussion on local organic farming and learn more about the growers in your neighbourhood.

Tuesday, February 28 – 7:00pm

Cadboro Bay Books

3840 Cadboro Bay Road

Victoria, BC

Shiitake Mushrooms from Salt Spring Exotic Mushrooms

Click here for more info on the farm:
saltspringexoticmushrooms.com/farm

Shiitake is touted as Asia’s most famous mushroom: the tastiest, healthiest and most popular cultivated variety. On the Salt Spring farm it is grown on BC Red Alder. These mushrooms are harvested bi-weekly so they have higher moisture and flavor content than other sources. They are high in protein, anti-oxidants and Vitamins B, C & D. Shiitakes have a more robust flavor than the standard button mushrooms, which makes them go a little farther: by using only half the amount of mushrooms the recipe requires, they can be used in most any recipe!

Since Shiitakes are a nutritional powerhouse, they make a great meat substitute. They are a healthy alternative to meat for people trying to cut back on fat.

Here is a short video Susan did with Adam Gold of Salt Spring Exotic Mushrooms last March. Perhaps some of you recognize him from the markets?

Shiitake and Wild Rice Pilaf

Shiitake and Wild Rice Pilaf

• 4 oz. Shiitake Mushrooms, sliced
• 1 clove garlic, minced
• 2 tbsp. minced onion or leeks
• 1 cup snow peas or thinly sliced kale
• 2 tbsp. olive oil
• 2 cups cooked wild rice
• 1/2 cup toasted hazelnut pieces
• 1 dash of Tamari

In broad skillet, saute shiitake mushrooms, onions and garlic in oil until tender, 1 to 2 minutes.

Add rice, walnuts, onions and Tamari, mixing to blend. Heat to warm through.

Makes 4 servings

If you would like to view or add to your order please click here!

First Annual Islands Agricultural Fair

The first annual Island Agricultural Fair was held last weekend at the North Cowichan Exhibition grounds. It was great to hear two organic certifying groups at the event talking to local farmers about the organic industry. Our local certifying group, Island Organic Producers Association (IOPA) was one of them and ProCert, a BC and international certifying body, was the other.

These certifying groups and their farm members must meet BC organic standards set by COABC, Certified Organic Associations of BC.

I wish there had been a GMO Free Island group in attendance but we do not have one yet.

Anybody interested?

That’s a big, red tractor!

BPA-free Crushed Tomatoes

Share Organics will soon be offering crushed organic tomatoes in bisphenol-A (BPA) free amber glass jars from Eden Foods.

A special thanks to a customer that alerted us to this and suggested we source processed tomatoes in a new way!

BPA leaches from the inner liner of cans that hold high acid foods. BPA in our food is concerning as “studies have shown the chemical to mimic the hormone estrogen and be linked to such health problems as infertility, breast cancer, prostate cancer, hormone imbalance, and premature puberty in women.” Ack!

For more information:

www.triplepundit.com/2011/01/eden-foods

Seedy Saturday Victoria!

Saturday February 18, 10am to 4pm

Victoria Conference Centre

www.jamesbaymarket.com

Seasonal Appies for February

• Seasonal Greens & Goat Chevre Spanakopita Pockets
• Moroccan Hazelnut Carrot Pate with spelt flour flat bread.
• Served with wild-harvested herbal Teas, honey and sucanat

Next two event dates:

Saturday, February 25th, 2012

Saturday, March 17th, 2012

- Doors open at 9:30 AM, Event: 10 AM – 12 Noon

Fee: $15 + HST

Location: #206 – 125 Wilson Street

Group is limited to 8

to RSVP, contact Chef Laura @ 250.514.1544

More info online: www.gfyg.ca

Moroccan Hazelnut Carrot Pate

Courtesy of Chef Laura!

Cook until tender:

• 3 cups Carrots – peeled & chopped; then drain and cool to lukewarm

Sautee together for 5-6 minutes, or until onions golden and sweet:

• 1/2 medium White or Yellow Onion, diced
• 1 Tbs. Vegetable oil
• 1 stalk Celery, diced

Season with:

• 1 tsp of each Thyme, Marjoram, Cinnamon, and Sea Salt
• 1/2 tsp each Sage, Nutmeg and Lemon Pepper

Cook another 2-3 minutes to awaken the flavors, then remove from heat and cool. Once mixture is lukewarm transfer to blender or food processor.

Puree together the cooked carrot and the seasoning blend until smooth, then turn out into mixing bowl.

FOLD in:

• 1 cup Hazelnuts, finely ground

Pack firmly into one medium sized parchment-lined loaf pan, bake at 350 degrees for 30-35 minutes, or until browned and center is set.

Cool, invert onto serving tray, serve with 2 or 3 types whole grain crackers, and or sliced Wildfire bread.

Garnish:

• 1/2 cup mix of grated carrot, minced parsley, and hemp hearts

.

If you would like to view or add to your order please click here!

Growing in Heated Greenhouses

SunTrio Farm has extended the seasons on Vancouver Island by growing in heated greenhouses. In addition to early and late tomatoes, peppers and cucumbers; sprouts are grown year round and salad greens are available for most of the year.

Dennis and Frank O’Brien

Blueberries have recently been planted in the fields with the first crop expected this year. In addition, an orchard is in the planning stages. I have requested pear and plum trees!

Last year we enjoyed island cucumbers in early April and tomatoes in early May. I spoke with Dennis, one of the trio of brothers involved on the farm, and he tells me they are expanding production and have 1/3 more greenhouse space this year.

SunTrio Farm is certified organic and because they cannot rotate the crops in the green houses they replace the soil each year with Sea Soil. The used soil is then rotated into the fields. Plants are propagated in an organic hothouse on the lower mainland. It is the most energy efficient to grow all the seedlings for many growers in one spot because heating the houses and the use of grow lights are most extensively used at this dark time of year. Tomato, pepper and cucumber plants should arrive mid February and the first crop of cukes will be harvested at the end of March. Cukes are planted sequentially with later plantings grown right from seed on the farm.

The growing season can be stretched right to the end of October, well after the field crops are finished. Dennis is a heating expert. Their greenhouses are heated with natural gas and in the shoulder seasons of April and October with heat pumps. They rely on solar heating as much as possible. For example, today (Monday) the gas-fueled heat automatically shut off when the solar panels took over. Windows open on sensors to keep the temperature around 80 degrees.

Thanks to all three brothers – Dennis, Frank and Michael – for the work they do towards a Food Secure Vancouver Island!

Roasted Potatoes, Sunchokes and Brussels Sprouts

Cut into bite size pieces:

• 2 large german butter potatoes
• 1/2 to 1 LB sunchokes
• 1 onion

Place on cookie sheet and drizzle lightly with:

• 1 Tbsp olive
• Sprinkle with salt, pepper and chili powder

Shake to cover and roast at 400 degrees for 15 minutes.

Add:

• Sprouts from 1 stalk brussels sprouts

Turn potatoes and toss sprouts with the other veggies. Continue roasting for another 10 or 15 minutes until nearly done.

If potatoes are not golden brown you can crisp them up under the broiler – but watch ‘em closely!!

Invest Your Money in Local Change

A forum on present and future options for putting savings, RRSPs and investment dollars into local, sustainable, ethical businesses to build a more self-reliant economy.

Admission Free!

Tuesday, January 31, 2012 at 7 p.m.

Ambrosia Conference Centre

638 Fisgard St.

Victoria, BC

New Warehouse Mates

We’re sharing our warehouse space with a new pack of people, GeaZone, a zero-emmisions bike courier service. It’s a whole new energy in the warehouse…

We were their very first delivery: salad greens to Niagara Grocery in James Bay!

If you would like to view or add to your order please click here!

Farm News

We had to wait until after 2pm on Monday but the kale and mizuna did thaw out (in fact, sweeter for the frost) and are ready to go into the boxes!
The root veggies were minimally washed however as the farmers’ hands were freezing and the water flow was limited. We will try to dust them off for you – thanks for your understanding!

Root veggies actually keep better when unwashed. In the UK you will often see carrots labeled as “dirty carrots” for sale and there is a consumer understanding that they are, in fact, a superior product!

Dave’s daughter (of Madrona Farm) sampling frozen brussels sprouts!

Highlight: Local Hazelnuts

Adele braved the snow Monday morning and delivered our hazelnut order. Chocolate hazelnut butter is now back in stock!

And introducing a NEW OFFERING!! We are pleased to offer these delicious nuts in a 1LB value size as well as our 100g bag. This year’s crop has been fabulous so we expect to have them for most of the winter. The harvest was around 4 tons (included a 1 ton pre-harvested by the squirrels!) We will try to give you a heads up when supplies start diminishing so you can stock up.

Those with nut allergies please note we are packaging nuts on our premises for the first time but are doing it in an area separate from the vegetable production area.

Nuts are a great source of protein. As we eat less meat to lessen greenhouse gases we need to grow more plant-based proteins. I just planted a hardy almond tree in my back yard! (… Available at LeCouteau Farms)

Pulses are more commonly known as lentils and are another easy-to-grow protein that we should eat more of!

Invest Your Money in Local Change

A forum on present and future options for putting savings, RRSPs and investment dollars into local, sustainable, ethical businesses to build a more self-reliant economy.

Admission Free!

Tuesday, January 31, 2012 at 7 p.m.

Ambrosia Conference Centre

638 Fisgard St.

Victoria, BC

Apple, Hazelnut, and Swiss Salad

Place on a salad platter:

• 1 small head clean, dried-off lettuce in bite size pieces

Drizzle lightly with:

• 1 to 2 Tbsp olive or walnut oil

Toss and sprinkle with:

• 1/2 cup coarsely chopped roasted hazelnuts
• 1/2 cup cubed Maasdammer (Swiss-style BC cheese)
• freshly ground pepper

Cut into thin slices:

• 2 medium sized Winesap Apples

Place in bowl and sprinkle with:

• 2 Tbsp. Lemon juice

Just before serving place the pear slices on top of the salad. Sprinkle on the rest of the lemon juice and serve!

If you would like to view or add to your order please click here!

More Local Winter Produce in ALL the Boxes!

We are starting 2012 out well with 3 local items in most of the boxes. This time last year we struggled to have two items in every box all year. The year prior we were only able to offer 1 item in all boxes. Progress! We have more root crops available this January – potatoes, rutabaga, beets and sunchokes. The brussels sprouts are still coming on. Leafy greens – arugula salad greens, mizuna and kale – will take their time coming back due to the short days this time of year. Our local organic hothouse, Suntrio Farms, will be gearing up to produce some early tomatoes and cukes in March or April. I’ll try to get a report from them for next week.

If you have not yet tried our Local Island Box consider getting one once a month to keep in touch with the local food scene. Right now it is packed with Island produce and three items from BC (pears, onions and mushrooms).

• Add a Local Island Box to your Standing Order.
• Then choose to have it “Every Monthly.”
• Then choose to have it delivered the First week of Month, Second week, etc…

Winter Local Box

Kind words from one of our farmers…

“Thank you so much for all your support this year. It really kept us alive. I like selling bulk orders (to Share) because we see more volume move steadily. You are a pleasure to deal with and I feel you do all possible to pay a fair price. Keep up the good work! Have you ever thought of opening a branch up island? You have a lot of knowledge and experience in running this distribution system?”

- Isabelle Morris

Growing carrots, potatoes, beets and more at Wyndlow Farms, Ladysmith.

What to Make from the Local Box

• Blueberry Muffins
• Pear Smoothie
• Roasted Beet and Arugula Salad
• Scalloped Potatoes
• Sautee Garlic Sunchokes with Portobello Mushrooms
• Naked Carrots – they don’t need any dressing or cooking!

Blueberry Muffins

A warm treat in the morning before heading out into the wet…

Mix together:

• 2 beaten eggs
• 1 cup milk or yoghurt
• 1/4 cup safflower oil
• 1/4 cup honey

Sift together:

• 2 cups organic pastry flour
• 1/2 Tbsp. baking powder
• 1/2 Tbsp. baking soda
• 1 dash nutmeg

Add the dry mixture to the wet mixture and blend well. Then Add:

• 1 cup blueberries

Pour into greased muffin tin and bake at 425 for 15 minutes.

If you would like to view or add to your order please click here!

We appreciate all of you for your support of Share Organics and our work with local farmers. Thank you!

Holiday Greetings for this Season of Light!

“Light is Returning, even though this is the darkest hour
No one can hold back the dawn.
Let’s keep it burning, let’s keep the light of hope alive,
Make safe our journey through the storm.
One planet is turning, circle on her path around the sun.
Earth Mother is calling her children home.”
Charlie Murphy

Kind words from one of our customers – This made our week!

“Just a quick note to say that I found the recent order of produce INCREDIBLE! I’ve never knew brussel sprouts tasted that good (simply steamed with sea salt and served with a dab of butter) and the turnip? Delicious! You may recall that I prefer fruits over veggies but this last order has me reassessing that preference.

I am so grateful that you provide this service, direct from the farmer to my table – it makes such a huge difference. People ask me why I don’t buy my produce in Chinatown as it’s only a 15 minute walk from my home or shop at Save On, which only half a block away. If they experienced the difference in flavour just once, I think they’d understand. It’s not just the farm freshness, supporting the local farms has a lot to do with my choice.

In gratitude,

Beth Smith”

SHARE ORGANICS WILL BE CLOSED

THE WEEK OF

DECEMBER 27/28/29

Share Organics Vision Statement

‘Toward a Food Secure Vancouver Island’

Our vision statement has been guiding us in the decisions we make for our company.  This past year I attended a GMO conference at the OUR Eco Village and plan to work towards a GMO free Vancouver Island.  In 2012 I will be participating in a Climate Smart program to make sure we are doing everything we can to address this issue.  I am also interested in the Slow Money concept.  How can we invest in our future food security?

In January we begin a new season of crop planning with our farmers.  With their help we look forward to another bountiful year of local fruits and vegetables.

Sauteed Brussels Sprouts and Shitake Mushrooms

Serves 4 as a side dish.

Heat in a skillet over medium heat:

2 tablespoons olive oil

Add and sauté until they begin to color(about  3 minutes):

1 stalk Brussels sprouts (removed sprouts, washed and trimmed ends)

Add and sauté for another 2-3 minutes:
1/4 lb. shitake mushrooms, ends trimmed, halved
1 large garlic clove, minced

Add:
1/4 cup veggie stock or water

Simmer over medium heat until stock evaporates. Finally add the following and cook, stirring occasionally, 2 minutes.
1 tablespoons Tamari
1/2 teaspoon freshly ground black pepper

Serve immediately.