This weekend I bought savoy cabbage, red cabbage, a giant carrot (looked more like a sweet potato), broccoli, crisp green onions, and purple mizuna for this stir-fry. With such a short time from the farm to the stove to my mouth, this vibrant meal was satisfying and fresh – perfect for a spring afternoon.

For the sauce I mixed up chicken broth, tamarind paste, red Thai chili paste, fish sauce, unrefined Kenyan sugar, and a few splashes of soy sauce. I simmered some chicken drumsticks in the sauce first so they could pick up the flavor, then sautéed the vegetables in the sauce.