Once again I'm being plagued by baby bunnies.
We have a chain link fence surrounding our front garden / lawn. Last year I added a 15" (37cm) high wood fence all around the bottom and dug in chicken wire in the bad spots, where they regularly tried to dig under.
That didn't bunny-proof the area, but it did seriously curtail their activity. Instead of seeing a dozen rabbits nibbling on the grass every in the morning, I would see one every few days.
And that one would be a baby bunny.
It seems the baby bunnies are small enough to get through the links on the fence. They just jump over the wood part and go through the chain link on the fly.
Until they get too big.
I've seen the intermediate stage, where they get stuck, and have to squirm through… but the funny bit is when they're definitely too big, don't realize it, and take a jump at the fence only to ricochet off and end up sitting on their fuzzy little tails.
That day will come – until then I'm plagued by baby bunnies…
Our farmer neighbor is also plagued.
Last year they ate a 10' (3 meter) border all around his wheat field.
This year they're eating his sunflowers.
He is not pleased.
Apparently, 3 years ago we didn't have a rabbit infestation, because his first crop of sunflowers was fine.
This week we watched as he put teeny, tiny poles about every 15' around his entire field.
It's a big field.
He strung electric fencing between the posts – at 3" (7.5cm) and 6" *15cm) heights.
It's supposed to keep the bunnies out.
It looks kind of silly.
I'm betting that they just hop over it.
I'm hoping that, if they get deterred by the fence, it's when they're IN the field, thus getting trapped in the sunflowers and away from me.
Sorry Farmer Neighbor, don't mean to wish you ill….
But a girl can dream, right?
A cross between a stir-fry and a pilaf, the snow peas and red pepper add color and crunch to brown rice.
1/2 cup brown rice, quick cooking
1 cup (8oz, 250ml) chicken stock or whatever your rice calls for
4oz (125gr) mangetout, snow peas
1/2 red bell pepper
1 tsp butter
2 tsp sesame or walnut oil
1 tbs soy sauce
2 tsp sesame seeds, toasted
Cook rice in chicken stock according to package instructions.
Clean pea pods – snip off the stem end. Cut large pods into pieces, at an angle, if desired. Cut red pepper into matchsticks.
When rice is almost done:
Toast sesame seeds. Remove.
Heat butter and sesame oil in a large nonstick skillet over medium heat. Add pea pods, red pepper, soy sauce and sauté 5 – 7 minutes, stirring frequently. Add brown rice and stir-fry quickly. Sprinkle with sesame seeds and serve.
To toast regular sesame seeds: Put them into a dry, nonstick skillet over medium heat. Toss or stir them about in the pan until lightly golden, 2 – 4 minutes.
In addition to this, for the week of May 6 we have Seared Scallops with Brown Shallots, Brined Pork Tenderloin, Asparagus Quiche, Spring Pasta Salad with Grilled Chicken….
Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods, now with more options:
- Complete menu, all recipes and shopping list for 7 dinners, main course and sides, including 2 with first courses
- Complete menu, all recipes and shopping list for 6 dinners, main course and sides
Join now and try it free for a week!
Don't need complete dinners? Try the Main Course Menu Mailer option: 6 new main courses every week – with suggestions for side dishes.