Here’s another quick meal that you can put together in less than 30 minutes. No, I’m not in competition with Rachel Ray, but just trying to emphasize that when serving fresh, wholesome and tasty meals to our families, we don’t need to toil over a hot stove for hours on end. Like crock pot dishes, delicious stir-fry dishes can be prepped ahead of time and the sauce can be made the day before too like this recipe recommends. The bold flavors of fresh ginger, soy, siracha and sherry, are robust and rich. Grab a wok, some peanut oil and you’ll soon have an appetizing meal ready to serve over some brown rice, or whole wheat noodles in under 30 minutes.
I’m in my happy place these days with all the fresh produce from the garden where I volunteer. If you haven’t seen the beds in question, head on over to my latest blog post or read all about it here. Just look at these baby bok choy leaves, they are just wonderfully succulent, crisp, beautifully grown and everyone knows that dark, leafy green vegetables are nutritional powerhouses filled with vitamins and minerals. At the time of planting these seeds, I wasn’t too sure what we were to expect, but after this year’s trials and errors in the garden, this will definitely be repeated next year. The great part about some of these vegetables that we’ve already harvested, (swiss chard and baby bok choy), you just cut the outer leaves, and the new growth emerges from the center. How absolutely wonderful!
You might think of the title as literally vegging out, but quite the contrary folks, these six raised vegetable beds demand a lot of work, love, time and commitment. These cold frame beds are located in Goodstay Gardens, a place where I volunteer once a week, and if you are a regular reader on my blog, you will remember the post where I wrote about these gardens a couple weeks ago. Click on the green if you missed it.