– Dana Wildsmith, poet
For gardeners here in Zone 6, flower beds and vegetable plots cry out for early-spring attention.
In a good year, the fall clean-up got done before December’s snow. If not, well, so be it, it and the spring work can be done together.
Soon there’ll be no keeping up with the new grass, just as already it’s impossible to keep up with gumballs that collect in thorny carpets along the edge of driveway.
It’s too early to plant though thankfully, for gardeners whose fingers long for dirt, not too early to transplant perennials bursting sunward.
But hey, enough talk – the garden calls! But don’t worry, supper’ll be ready by dark: it’s in the slowcooker.
CROCKPOT CHICKEN GOULASH
Cooking time: 5 hours on medium heat
- 12 ounces mild salsa
- 1/4 cup peanut butter
- 1 tablespoon soy sauce
- Juice of a lime
- 1 pound boneless, skinless chicken thighs or breasts, in four pieces
- 1 red pepper, chopped
- 1 pound frozen vegetables, thawed
- 1/2 cup elbow macaroni
Stir together the salsa, peanut butter, soy sauce and lime juice in a slowcooker. Tuck the chicken pieces into the salsa mixture, covering completely. Cook on medium heat for about 4 hours.
An hour before serving, add the pepper, vegetables and macaroni. Cook for another hour or until the vegetables and macaroni are cooked.
Serve and enjoy!
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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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