It’s asparagus season here.
Which is why there’s broccoli and yellow peppers in the stir-fry.
I didn’t realize asparagus season had started, you see, so I bought just regular, ordinary vegetables.
Mon mari loves asparagus.
He started going to markets, all by himself, in search of asparagus.
He never goes to the market otherwise…..
When we have asparagus it must be eaten immediately (or close to it) of course.
Which means other vegetables end up languishing in the refrigerator…. and end up in stir-fries.
I have now stopped buying vegetables until the end of asparagus season.
Well, except for artichokes…. It’s artichoke season, too.
Stir-Fried Chicken with Broccoli and Peppers
Total time: 30 minutes
- 2 chicken breasts, boneless, skinless, cut into bite-size pieces
- 1 onion, cut into quarters, then sliced
- 4 green garlic, sliced, including green, or 2 cloves garlic, minced
- 1/2 head broccoli, of enough to serve 2 people, cut into florets, with stem
- 1 yellow bell pepper, sliced
- 1/2 cup (4oz, 120ml) chicken stock
- 1/4 cup (2oz, 60ml) sherry
- 1 tbs peanut butter
- 1 tbs tamari or soy sauce
- 4 tsp olive oil
- 1 tsp sesame, walnut or argan oil
- 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water
- Brown Basmati Rice:
- 1/2 cup (3.3oz, 95gr) brown or regular Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
- Cook rice: Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 1 – 2 minutes. Add stock, cover and cook for 15 – 17 minutes, or until done.
- When done fluff with fork and serve.
- While rice cooks: In large skillet or wok heat 2 tsp olive oil over medium-high heat.
- Add onion, pepper, broccoli and stir fry 3 minutes.
- Add green garlic or garlic and stir-fry 2 minutes more.
- Transfer vegetables to a plate.
- Add the rest of the olive oil and the sesame oil to the skillet along with the chicken.
- Stir fry 3 minutes.
- Return the vegetables to the pan and add the chicken stock, sherry, tamari, and peanut butter.
- Bring to a boil. Reduce heat, cover and simmer for 5 – 7 minutes longer, until the vegetables are just tender.
- Add the cornstarch to the pan, stirring constantly until thickened.
- Serve over rice.
It’s also bunny digging season.
There is a spot in my potager that the bunnies love to dig in.
My potager is app. 40′ by 25′.
At the moment it only has onions and shallots around the edges. The rest is freshly hoed dirt.
The bunnies always dig in the same spot.
They have been digging in that spot for years, regardless of whether it’s bare dirt, planted with sweet corn or squashes or beans or tomatoes or just covered in weeds over winter. They always dig in exactly the same spot.
Sometimes it’s a shallow hole, sometimes it’s very long and deep. I fill it in with dirt in the morning, patch the hole in the fence where they got in and that’s it.
Until the next time.
I decided to try to find out why they dig in the same spot.
I was told that bunnies don’t dig.
These are two of the bunny holes in our little woods. They’ve been there as long as we have. We can’t get rid of them. We gave up trying.
The bigger hole is the entrance; the smaller is the emergency exit.
Well, European bunnies dig.
Apparently, American cottontails don’t dig.
European bunnies also bury their young.
My neighbor was turning over the dirt in his potager the other day and turned over a nest of baby bunnies.
The mother rabbit digs them up to feed them, then buries them again. They stay buried until they’re old enough to hop (I guess).
I dug around in my potager looking for baby bunnies and didn’t find any, so I still don’t know why they dig in the same place all the time.