Aromatic ginger and garlic, salty tamari, spicy sriracha, these green beans are so delicious I could eat an entire pan of them. You blister the green beans in a hot pan, then add in the garlic, ginger and green onions, next… working quickly you add the sugar, tamari and sriracha. This is where the dish transforms from being boring old green beans to coated in a sticky sauce packed with deep caramelized flavours.
If you plant one thing in your garden, I think it should be garlic. A cool season crop that is easy to grow, low maintenance and immensely rewarding. Once you grow your own garlic, you’ll have a hard time going back to the store bought (often bleached and shipped from who knows where) varieties. There’s some kind of magic when it comes to growing garlic… you put a single clove in the ground and 9 months later you have a fully formed head with the most juicy and delicious cloves you’ve ever eaten!
Tangy, salty, crunchy and spicy, these fermented jalapeño peppers make a delicious addition to your morning eggs, nachos, burrito or anything really. This recipe is so simple, I don’t even know if it can be called a recipe… submerge sliced peppers in a salt water brine, let it sit out for a week or so and before you know it you have preserved sour ‘pickled’ jalapeños ready to be enjoyed all winter long!
