Chicken Stir Fry

Week Two was rough because it was so hot I did not want to cook at all. We had friends over on Sunday and ended up ordering enough Blue Ribbon Barbecue to feed a small army, and are still munching the leftovers.

However, I had all these pretty CSA veggies to cook. So on Tuesday, with temperatures around 93 degrees, I got out my frying pan and got to work.

Ingredients:

A couple pounds of chicken. I was feeding three, and not supplementing with starch, so I used 3 1/2-4 lbs

Bok Choy

Fennel

Garlic Scapes

Gluten Free Soy sauce

Sesame oil

CSA Week 2

More strawberries, garlic scapes, fennel, bok choi, tomatoes, beets, and the cheese share started today!

The cooler said take 1 chevre and 1 feta, which I did. Unfortunately for me, and fortunately for Carl, I grabbed chipotle chevre instead of regular chevre.

I keep forgetting that red is nature’s danger color. Should have grabbed the blue label.

(C disagrees, and is quite happy with my mix-up)

Stay tuned for when we figure out what the heck we’re going to do with this week’s haul. I am looking for suggestions on what to do with fennel beyond soup, and what I can do with strawberries being grain free and not owning a blender.  (Please see the library page for the explanation of the great blender incident)