We have spent nearly every morning at the farm this week. That means getting up early, grabbing some fruit or toast on the way out the door, driving a half hour to the farm working for 1 1/2-2 hours and coming back. Eating and showering all before noon when I have to take Proeun to work for his next 8 hour shift. Coming up with quick, nourishing meals is not easy but we are learning how to use what is on hand to make “Farm Fast Food.” Here’s a recipe we make frequently. Starting with the Gravy.

Egg Fu Young Gravy

2 TBS oil
2 TBS flour (use whole wheat or white flour with the germ. Conventional white flour does not thicken well)
1 cup chicken or vegetable broth
1 TBS Hoisin (Chinese Barbeque sauce)
Salt
Pepper

Heat oil and add flour. Cook stirring frequently for 3-5 minutes otherwise the flour will taste raw. Add the broth and continue stirring, it should thicken pretty quickly. Add the Hoisin sauce salt and pepper to taste.

Egg Fu Young

Prepare about 2  cups of 3 or 4 vegetables. Today it was grated zucchini, onion and mung bean sprouts. I also like bell pepper and carrot in it–experiment. Garlic is another great addition. Saute the veggies briefly while you beat 4-6 eggs. We make a real quick, real simple version of egg fu young which is basically scrambled eggs. Pour the eggs over the veggies and cook through, try not to overcook. Farm fresh eggs have a lot of good flavor that is hidden when overcooked. Serve over rice, top with gravy. Serves 2 adults, 2 children and an extra serving packed for “lunch.”