The earth is pretty hardy when you don't mess too much with it... But we have to remember that anything we do to the land here, has

The earth is pretty hardy when you don't mess too much with it... But we have to remember that anything we do to the land here, has repercussions all around us in the oceans, the waterways, in our bodies. Farmer Joe Schirmer of Dirty Girl Produce in Santa Cruz, California

Chef Charles Phan ~ The Slanted Door in San Francisco Beef & Broccoli Stir Fry SERVES: 2 4 Starter Portions INGREDIENTS: 8 oz. beef bavette 1 tsp cornstarch ¼ tsp. black pepper 1 tsp canola oil 1 head broccoli florets, large stem piece cut into ¼ slices on the bias 3 qt water 1 tbsp salt 3 Tbsp canola oil 2 tsp chopped garlic 2 Tb. Fish sauce 1 tsp oyster sauce 2 Tbsp rice wine METHOD: Cut beef on a bias slicing it into ¾ wide and 1 1/2 long (domino shape and size), and ¼ thick. You may need to butterfly the piece of bavette before cutting it up into domino slices. Rub the beef in cornstarch, black pepper and oil. Marinade the beef for 5 minutes or up to 2 hours. Bring to a boil the 3 quarts water with salt. Blanch the broccoli for about 2 minutes. Strain out the broccoli and rinse with cold water. Set aside. Heat wok on high heat and add oil. Carefully place beef in wok and brown on each side, about 1. Minute each side. Pour out the oil leaving about 1 Tbsp oil in the pan with the beef. Add garlic, cook about 5 seconds. Deglaze with rice wine. Add cooked broccoli. Add fish and oyster sauce. Toss in pan for about 1 minute. Serve immediately with steamed rice if desire. All of the Series Recipes + Additional Exclusive Recipes are Available only on the Chefs A' Field DVD Box Set

Lemongrass Chicken Stir Fried Beet Greens with Garlic Thousand Layer Eggs Recipes by Chef Charles Phan of The Slanted Door ~ San Francisco All of the Series Recipes + Additional Exclusive Recipes are Available only on the Chefs A' Field DVD Box Set

Food in Asian cultures is about gathering together. It's a good excuse to sit down and talk to each other over something that tastes good and nourished your body and soul. Chef Charles Phan of The Slanted Door ~ San Francisco

There are so many chemicals in this world and I knew that there was no way that I would ever use any of them... I mean, it's crazy to think about putting poison on the food you put in your body. Who ever thought that was a good idea? Farmer Joe Schirmer of Dirty Girl Produce in Santa Cruz, California

Chef Charles Phan ~ The Slanted Door in San Francisco Stir Fried Beet Greens with Garlic SERVES: 2 4 Starter Portions INGREDIENTS: ¾ lb. beet green, washed 2 tablespoon canola oil 2 teaspoon chopped garlic 2 tablespoon rice wine 1 1/2 tablespoon fish sauce 1 tablespoon chicken stock METHOD: Heat wok or large skillet on high heat. Add oil to coat the pan and heat until it begins to smoke. Add garlic and beet greens. Add the rice wine. Stir. Add the fish sauce and chicken stock. Continue to stir and cook until beet green are wilted. Serve immediately and with steamed rice, if desired. All of the Series Recipes + Additional Exclusive Recipes are Available only on the Chefs A' Field DVD Box Set

Pick it fresh... You know there aren't any chemicals... It's just grown with a little bit of care and some good sun and soil from the mother nature There is nothing better. A fresh farm salad... Oh Yeah. Farmer Joe Schimer of Dirty Girl Produce in Santa Cruz, California

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All of the Series Recipes + Additional Exclusive Recipes & Exclusive Tips From our Chefs & Farmers are Available only on the Chefs A' Field DVD Box Set Visit SHOPPBS.ORG