One of the best things to make with the cage-free Berkshire pork I buy from the farmers' market is potstickers.



1 lbs ground pork
1 clove garlic, crushed
1 tsp grated fresh ginger
2 green onions, minced
1/4 julienned greens (this was basil, sometimes its kale or cabbage)
2 tsp soy sauce
1 tsp sesame oil
1 package won ton wrappers

Combine all the ingredients except the wrappers in a bowl, mixing well by hand. Place 1 tsp in the middle of one wonton wrapper. Paint the four edges of the wrapper with water. Fold the wrapper over the meat, forming a triangle. Squeeze out any excess air and press edges together.

Heat 1 tsp oil (I like peanut; canola will do) in a nonstick skillet. Place a few finished potstickers into the pan so they are not touching (about 6 fit in mine). Cook until slightly browned (around 3-5 minutes). Then flip the potstickers, fill the pan with about 1/8 cup of water, and quickly place a lid over the pan. Cook until all the water is steamed away (about 3 minutes). Keep potstickers covered and warm, and repeat.


Here the picture I almost forgot to take. Nearly all the potstickers were already consumed by this point! We like ours with edamame, and a fresh sweet red bell pepper from the garden is nice, too.

Dipping Sauce

2 tbsp soy sauce
1 tsp water
Pinch brown sugar
Drop of sesame oil
Dash of Sriracha (optional)

I was inspired tonight by a recipe in one of my cooking mags, but as usual, changed it a lot on the maiden voyage. Four thumbs up, though!

Indian Spiced Chicken Burgers


1 lbs ground chicken breast
1 (homegrown) scallion, chopped
1 clove garlic, crushed
1 tsp sesame oil
2 tsp garam masala
1/2 tsp ground ginger
1/8 tsp ground red pepper
1/2 tsp salt
Cracked pepper, to taste

Mush it all together with your hands, then form into 4 sticky little patties. Grill and serve on whole wheat buns and my custom condimenti.

Curry Ketchup

1/4 cup ketchup
1 tsp curry powder
1 tsp shriracha (garlic chili paste)

Cool Raita Spread

1/4 cup plain yogurt
1/4 tsp salt
1 tsp sesame oil
Chopped herbs (I used cilantro and basil, but mint and oregano would be good, too)

Hopefully I will post more frequently here. I know its been a 4 month drought. At least I know I have one demanding fan!