As Memorial Day weekend approached, I observed out that no longer best had I however to do a Recipe of the Month for May, but I had additionally absolutely forgotten to cover the May 1 Gardeners' Holiday. Most probably, I overlooked it because our garden wasn't giving us that masses to have an excellent time this 365 days. Normally, I actually have fun the start of May as The Age of Asparagus, however our asparagus patches have been less and plenty much less effective of late. We however control to acquire a handful of spears from the bed on the south aspect of the house, however the one in front of the primary garden location, subsequent to the rhubarb, has been giving us essentially now not some thing.
This 365 days, in reality, we ultimately concluded that the flowers in that mattress were kaput, so we dug them up and mounted a few others that we picked up at the Belle Mead Co-Op on a modern day experience to shop for some bulk mulch. We chose the Millennium range, which end up billed as a good producer, and paid $9 for ten crowns. We set up 8 of them, all we had room for, and held on to the alternative . It's been approximately weeks now, so at this point (in step with Good Housekeeping), we will upload multiple inches of dust to the trench, and keep filling it up little by little week thru week. So with accurate fortune, subsequent yr we want to have a few shoots, and the yr after that we are able to begin to harvest it in earnest.
But with so little asparagus this spring, and not an awful lot else producing inside the garden but, we had been on our very very own while it got here to getting equipped a brand new vegetable recipe for this month. What we eventually ended up with, in truth, was now not lots a recipe as an test. Last week, we headed out to the shop for a few veggies, along with broccoli, which Brian become planning to use in a stir-fry. However, the charge of the broccoli positioned him off that plan, so he decided to just take preserve of a green pepper and whip up some fried rice as an alternative. So he fried up some cubes of tofu, seasoned with soy sauce, and stir-fried collectively some peppers and scallions, and tossed it all alongside together with his everyday sauce of soy sauce, sesame oil, and a little garlic, ginger, and sugar. Only on the ultimate minute, he determined he end up tired of fried rice, so he decided to apply quinoa alternatively?And no longer fry it. In other phrases, he made non-fried non-rice.
I need to confess, I had a piece trouble adjusting to this dish. It had all of the flavors I'm used to in fried rice, so my mouth became at a loss for words to stumble upon the chewy, nutty quinoa, which failed to absolutely seem to belong there. It wasn't that it failed to flavor super; in truth, taste-wise, it wasn't that awesome from ultra-modern fried rice. It changed into extra that I had a hard time wrapping my mind round it. However, by the point I'd finished a bowl of it, I positioned I'd enjoyed it sufficient to head returned for multiple spoonfuls more, and we both lunched off the leftovers fortunately sufficient tomorrow.
So, at the entire, I bet you would have to say this dish modified into a fulfillment?However all of the same, I'm no longer sure there is any applicable motive to make it once more. The quinoa made a superbly desirable alternative for rice, however it wasn't absolutely any higher, and it's miles significantly extra high-priced. So on the whole, I'm inclined to stick to rice for this software, and store the pricier quinoa for dishes in which that nutty flavor and chewy texture surely make a distinction.
