I’m a firm believer in the saying, “If it grows together, it goes together.” A group of friends and I were discussing recently that, in its ideal form, a community supported agriculture subscription is “Eating Local 101.” Once you find a program you trust, the guess-work is gone. You don’t have to hunt down different suppliers and you get a balanced mix of food all in one basket. It’s a great place to start, and, even after you’ve participated for years, each month is a surprise. My BAM this month was a riot of color, signaling the beginning of summer in Arkansas. The tacos I created hardly merit a recipe. Just start chopping!

Beefalo and Mixed Vegetable Tacos
Chopped mixed vegetables (I used yellow squash, onion, carrot, and bell pepper)
Ground beefalo
Lettuce
Cheese
Flour tortillas
Oil
Seasonings as desired

Add a small amount of oil to a heavy skillet. Season veggies and saute until cooked through. Set aside. Season beefalo and cook until no pink remains. Return vegetables to the pan and stir in beefalo evenly. Layer lettuce onto tortilla. Add beefalo mixture. Top with shredded cheese. Fold tortilla.

I used about 4 parts vegetable to 1 part beefalo. This can easily be changed to suit your preference. Season simply with salt and pepper or use tradition taco seasonings. Don’t over do it. You want the ingredients to shine.

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