I have an especially weedy asparagus patch that seems to get worse each year. Last Sunday afternoon I decided to tackle the 6×24-foot patch one-spade width at a time. After only having cleaned the first third a few hours later, I gave up exhausted and vowed to finish another day. I just don’t know how things get so out of hand.

There’s so much to do this time of year and I can’t believe that spring is almost upon us. I did get my tomato and pepper seeds planted. Hopefully the weather will be better this year and my garden will not be a swamp.

In a few weeks, I’ll start pruning my 650 grapevines and will need to simplify my life and my recipes. It is always good to have rice, beans potatoes and onions on hand for whipping up a quick dinner. I also picked up a teriyaki marinade to help cut corners.

Teriyaki Beef and Stir-fried Vegetables.
1/2 lb. beef, cubed
Very Teriyaki Sauce, to cover
2 Tbsp. oil
1 onion, thinly sliced
1 green pepper, thinly sliced
2 carrots, chopped into thin slices
2 ribs celery, sliced
2 c. broccoli florets
1/2 small head of cabbage, shredded

Marinate the beef overnight in the teriyaki sauce. Drain the beef, reserving the juices and brown in oil in a wok or large pan. Remove the meat and add the onion, green pepper, carrots and celery. Stir-fry until tender.

Then add the broccoli, cabbage and beef. Add reserved marinade and cook until the cabbage wilts.

Serve over rice. Garnish with chopped cilantro and soy sauce.

I usually make more rice than we need, because it’s always good to have extra cooked rice. I served it with two meals this week.

Baked Cod with Rice
4 small cod filets
2 Tbsp. lemon juice
2 Tbsp. melted butter
1 Tbsp. flour
1 Tbsp. panko bread crumbs
Salt and Pepper for seasoning

Season the cod with salt and pepper. Then dip it into combined lemon juice and butter. Then bread the cod with a mixture of the flour and panko bread crumbs. Bake in a 400-degree oven for 12-15 minutes or until the fish is done.

I also roasted asparagus spears tossed in olive oil, salt and pepper while the fish cooked. Once again, leftover rice came in handy to serve with the meal.