Garden Report: the Stir-fry bed

While some beds were created specifically for demonstration purposes, they have proven to be fun, educational, and handy to harvest as a group. The Stir-fry bed is a perfect example.


The Sugar-snap peas are producing faster than I can pick them, so it's time for some to go into the freezer. Leaves from the bok choi have been picked over and over, and even when the plants bolted to yellow flowers, if I just keep them snipped off the lower leaves keep coming on, smaller but tender tasty. The beets, not a traditional stir-fry item, provide leaves and stems that lend a rosy hue to the saute'.

The baby beets are steamed and tossed in at the last moment, or used as a garnish. Onions and carrots are a given for stir-fry, at least in my kitchen. The peppers aren't on yet, but if they can out-grow the marigolds and Thai basil they are rubbing shoulders with, they should have some goodies to toss into the mix in another month.


Chef J checks out the pea progress, and pronounces them prime eating!


A quick picking provides all I need for a nice stir-fry, all within a few steps.
The carrot-looking items in the center are actually day-lily buds. Not from the stir-fry bed, but growing nearby on the way to the garden. There's a little bundle of Lamb's quarters and dandelion leaves on the right of the bowl. These "weeds" are allowed to grow along the edges of the bed and path, kept in check with regular harvesting. They provide a good dash of vitamins and minerals. I like to splash some Bragg's Liquid Aminos (like soy sauce, with an attitude) on the finished stir-fry, for that final bit of flavor and nutrition.


The Stir-fry bed will definately be in the garden plan next year.