Guess Who was in the Garden Again

We had a house rabbit for many years. I should have known from that experience that rabbits do not give up easily. Yesterday morning when I looked out the window on my way down the stairs, as I do every morning, I saw a pair of ears in the garden. So, I rallied the troops (my husband), put on my barn boots, grabbed my camera and headed outside. You know that little break in the fence I mentioned before? Well, that was the spot where the rabbit chewed through the mesh fence to get into the garden. We knew that it could easily chew through the mesh if it wanted to but I didn't think it would make the effort. I guess I was wrong. It got out through the same hole after a brief panic among the raised beds. As soon as it was out of the garden it settled down maybe 20 feet away and started chomping on grass. Apparently once it was outside the fence the two perturbed humans were no longer a threat.

The rabbit peacefully snacking on greenery after being chased from the garden.

So, as the rabbit went about its business, I scanned the garden. Nothing was sampled or disturbed this time. I must have seen it right after it got through the fence. The way the rabbit was eating greens from the lawn it was obviously hungry but it didn’t touch anything in the garden. Maybe it just didn’t like what I have growing. Who knows? My husband grabbed some wood strips and the stapler and we repaired the hole in the fence. We’ll see if the rabbit tries again.

A perfect little bunny-sized hole nibbled through the mesh fence.

Hopefully the repairs will keep the tricky little bunny out.

After the quick emergency fence repair I harvested some spinach, more arugula and all the pak choi. It had rained the night before so the greens were gritty with dirt. I gave them all my standard triple rinse then ran them through the salad spinner.

The day’s harvest

I froze a lot of the pak choi. I chopped it up, blanched it two minutes in boiling water and then plunged it into ice water. After letting it dry off a bit on some paper towels, I packed it into a quart freezer bag. I also fridge-pickled some of it in a simple brine of 1 cup of white vinegar, ½ a cup of water, 1 tbsp. of sugar, ½ tbsp. of salt and some fennel seeds. I’ve never had pickled pak choi before. I’ll give it a week or so and then see what it tastes like.

Two pints of pickled pak choi

I’m going to use most of this round of arugula for my lunches this week but I also used some in a salad today. I mixed four servings of cooked and cooled pasta with a can of rinsed kidney beans and a couple good handfuls of chopped arugula. I dressed it with 1 ½ tbsp. of oil, 1 tbsp. of lemon juice and some salt and black pepper and then sprinkled some freshly grated parmesan cheese on top. It made a great light meal for a hot, humid day and all the subtle flavors worked really well together.

Mmm, pasta with fresh arugula and beans