Last weekend I discovered Piggott’s Farm Market in the country near Benton Harbor, Michigan. They advertise fresh local in-season produce, so I had to check it out. My hopes weren’t high. May in the Midwest is too early for most produce, and markets usually sell only annuals this time of year. Yes, Piggott’s was selling annuals, and I picked up some petunias and alyssum lavender. But they also were featuring asparagus and rhubarb, both at reasonable prices, and if you spent ten dollars or more, you got a free sage plant.
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I stocked up on asparagus and rhubarb, got my sage plant and then challenged myself to create a dish that used all three. Here is what I came up with:
Chicken-Asparagus Stir-Fry with Rhubarb Sauce
½ cup chopped rhubarb
¼ cup sugar
¼ cup water
½ tsp. corn starch
1 tsp. lighter sodium soy sauce
1 tbsp. olive oil
½ pound boneless, skinless chicken breasts, cut into ¼” strips
¼ pound thin asparagus spears, cut into 2” pieces
2 tsp. finely chopped sage leaves
Hot, cooked rice
In a small saucepan combine the first four ingredients. Bring to a boil, stirring often and then stir until thickened and rhubarb is tender. Stir in soy sauce. Let the sauce simmer while you prepare the chicken and asparagus.
Heat oil in a wok or a high-sided skillet. Add chicken and stir fry 4-5 minutes, until cooked through and juices run clear. Remove chicken and keep warm. Add asparagus to pan and stir fry 5-6 minutes, until tender-crisp.
Add chicken and sauce to pan; stir in chopped sage leaves. Serve over rice.
If you visit Piggott’s Farm Market and Bakery
Piggott’s Farm Market is located at 3824 E Napier Avenue, Benton Harbor, Michigan. Check the website for hours, directions, and other details.
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