Beginning and End

We are almost at the end of one season and the beginning of the next. That week of spring we just had quickly evaporated and was replaced by winter again. I guess the ground hog really did know what it was all about. Since the brief sunny period, it rained and rained, it got cold again and then it rained again. There has been an odd thing about this year's rain, it seems to rain in very heavy amounts each time and it seems to come at night. I don't know if that has any great significance, but it is convenient for those of us who have to get out of the house in daylight .. if only to look at the blossoms.

The Candytuft is always so pert, no matter the weather. I put it in as a small plant last year but I thought I had lost it when we had those 20 degree nights. It looks very good now and it such a cheerful plant. I was out checking on things today and found, though it wasn't exactly warm, Carlo's bees were indeed out and doing their thing. I assume all the bees in my yard belong to Carlo as he is the only neighbor who has a hive. My dear friend, Mary, his wife, has shared some of the honey with me and it is just lovely. I have two benefits; the bees work my garden and I share in their wealth.

I found the bees very busy in the Manzanita, too. It is in full bloom now. The tiny flowers always remind me of ballerinas in their tutus. The manzanitas are not mine; they border my property but belong to my next door neighbor, Karen.

The broccoli that bolted a few weeks ago is still producing "little brocs", side shoots, in the axials (armpits?). They are tender as butter and almost as good. (OK, nothing equals butter, but you know what I mean.) I cut them from the stem, blanch, then chill them and they are ready for a salad. They are also good stir fried, or just as an asparagus-like side dish. The strainer in the photo is about five inches across.

Some of the bok choy is bolting, others are holding nicely. I have stopped picking Swiss Chard because the plants now are producing very small leaves, about nine inches high instead of the usual 15. The plants have provided well all winter so I am giving them a rest. The spinach seems painfully slow in coming but it is coming. About time to start a new patch. Oh,yes, I planted out the Red Cippollini onions a few days ago.

This weekend the Yukon Golds get planted into their box, and the carrot seeds go into the raised bed. This is all guided, once again, by the moon phase and my zone.

Recipe

In the beginning of my convalescence there were days when I just did not have the energy to cook a meal. Faced with the knowledge I needed a protein and a vegetable to repair my muscles and that I just could not face a tv dinner concoction ... some are so bad, I ad libbed this one evening.

When you have a bad day and come home with no energy left, this may help your day, too.

Not Your Grandmother's Chicken Soup

Into a heavy bottomed pan pour a little oil. Add some chicken drumsticks (or thighs; they take a little longer to cook through) which have been seasoned with salt and pepper, about two or three per person. While that is browning you can take off your coat, talk to the kids, or take a look at the mail, whatever. When the chicken has browned pour off the oil/fat. Slice some onion and add. For every two or three chicken pieces, you will need a quarter of an onion, but not more than one whole onion unless you are hubby were emulating Cheaper by the Dozen.

Now you have a choice... what's in the pantry? Potatoes, OK, wash and cut into quarters as many potatoes as needed to feed your crew. Place on top of the chicken. (No potatoes? We can add noodles or rice later.)

Cover the chicken and potatoes with half chicken broth and half water. The liquid should be about three inches above the ingredients. If you have any herbs handy a spring of thyme would be nice here, or a bay leaf, or a few sage leaves.

Next we add the vegetables. After the chicken and potatoes have simmered about 20 minutes add any root vegetables you might like; carrots, parsnip, turnip. After about 25 minutes add kale, spinach, celery, cabbage. Cook another 10 minutes. If I am adding bok choy, I prefer to add that just before serving. I would add about three vegetables, whatever I had that day.

Chopped green onions or chives or even cilantro are nice for the top.

To serve, arrange potato and chicken in the soup bowl. place the vegetables on top and around. Ladle the broth over all.

If you are not using potatoes, but have left over rice in the fridge, a scoop of that goes in the bowl, drumsticks on top and the arrangement would be the same.

You could also use noodles. In that case while the chicken is cooking boil some sort of long noodle. Arrange in the bowl, drumstick on top, etc.

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It is Girl Scout Cookie time! The girls are raising money for their activities, but they are also learning about handling business proceedures, becoming little entrepreneurs. Give them a hand.

On a diet? Try this. Buy 12 boxes. Open one, put the rest in the freezer. Next month, and every month thereafter, open another. No cheating, now. Enjoy with no guilt and be happy to help the girls.