By Kay Brown
The Garden Gate
I wish you could have been here last week when the pond had 20 “woodies,” wood ducks floating around. I watched for a while and then went to the greenhouse to water.
When I got back I checked them out, and there were 10 males and four females still on the pond. Mallard ducks are pretty but I think woodies are prettier.
Their head is large iridescent green, with a large bill. Their body in the front and down the sides is white, and the rest is a cinnamon color. The females are a molted mix of browns and white.
Today (Sunday), there are two males and one female out there. Maybe they come in bunches and then decide who is going to claim what pond. I hope they stay. It would be great if they would decide to have a family here, but we don’t have a lot of brush or trees around the pond, so that might not work for them.
In the greenhouse, most of the tomato plants are up and we are later than we wanted to be. It’s still much too wet to get into the garden but some other people might be able to plant. I did get some hot capsto put over the plants in case we get any in. The weather could stay cool, who knows with the year we have had.
We had Rushville’s Farmers Market meeting last Saturday and we will be back on the square. We voted to start May 2, from 7 a.m.-12:30 p.m., with the possibility of having it on Saturday also at the same time. Watch the papers. I might have lettuce and radishes and some plants, just have to wait and see.
It’s getting close to Alumni time, and the responses are coming in from classmates. It seems most people don’t want to go to the Saturday night Alumni banquet. Our town has something unique, and it would be a shame to lose it.
It seems to have changed since they made them give up the parking lot tailgate parties. I know it was because the drinking was getting out of hand, but it looks like they could have worked something out in order to keep it at the high school. By sending it to the Elks, its still drinking, and you lose the school venue. I’m all for tradition as you know, just saying!
It’s time to take off those extra winter pounds,
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me included, so here is this week’s recipe: Baked Chicken Spring Rolls: 1/4 c.veg. oil; 1 1/2 c. shredded, cooked, skinless, boneless, chicken;1 (16 oz.) bag cole slaw mix;4 scallions, white and light green parts, sliced thin; 1 tsp. fresh ginger;1 tbsp. toasted sesame oil; 1 tbsp. soy sauce; 20 egg roll wrappers.
Preheat oven to 400. Brush rimmed baking sheet with 1 tbsp. veg. oil. Combine chicken, cole slaw mix, scallions, ginger, sesame oil, and soy sauce in a large bowl. Put 2 tbsp. water into small bowl. Place an egg roll wrapper on a flat surface with long side facing you. Cover other wrappers. Spoon 1/4 cup chicken mix in a line one inch from bottom edge of wrapper, leaving 1 inch on either side. Moisten edge farthest from you with water. Roll wrapper edge over chicken and fold edges in toward filling. Roll wrapper tightly and seal by pressing lightly on edge. Place on baking sheet seam side down. Repeat filling all. Brush tops with 3 tbsp. oil and bake 15 minutes. Turn and bake until crisp and golden on both sides, about 10 minutes longer. Two rolls per serving, 215 calories. Sounds like a lot of work, but not once you try them.
See you next week, behind The Garden Gate.