More melons, second-string tomato plants

We have lost three tomato plants: The Red October which lived over the winter in a little cup did not make it in the garden. I replaced it with Stupice a while ago. The Winter Red which similarly lived over the winter was apparently eaten by a gopher. It was replaced today with an extra plant of "Barbara", which had developed a few lesions on the lower leaves while waiting to be planted, like some of our other remaining plants in pots. "Mortgage Lifter" (from Target, I think), was sickly yellow and had lesions which looked like the pictures of Alternaria. It was replaced today with either Sweet Million or Sweet Olive, depending on which tag you believe. I guess the plant habit will have to provide clues as to which one it is.

Also prepared mounds for and planted more melons: Oka, Sweet Honda, Extra Summer Sweet, Lilly, Early Sugarshaw. Had some help from a little boy for whom gophers were a great mystery. Kind of slowed me down, but that's what little kids are for.

Skillet Chicken Fried Rice

Quick to make. Serves 2. Triple or quadruple the recipe in a big electric skillet.

3/4 pound boneless, skinless chicken breast
Up to 2 Tablespoons vegetable and/or sesame oil
1/2 cup long grain white rice
2 medium cloves garlic, crushed
1 teaspoon ground ginger OR grated fresh ginger to taste
1/8 to 1/4 teaspoon red pepper flakes or ground red pepper (optional)
1 3/4 cup chicken broth (14 oz. can)
1 Tablespoon low-sodium soy sauce
1 cup frozen peas
1/4 cup chopped parsley and/or 2 or 3 minced scallions with tender tops.

1. Cut chicken in 1/2 inch (or larger) cubes. Crush garlic and grate or mince fresh ginger, set aside. Prepare other ingredients.

2. Saute chicken in a large skillet (a skillet you can cover) over medium-high heat, in up to 1 Tablespoon of the oil, for about 2 minutes, until very lightly browned (maybe a little longer for larger pieces) . Remove chicken to a bowl. This time, I put some Pappy's Seasoning on the chicken at this point. It was frozen/thawed chicken and I thought it could use a flavor boost (mustard, celery seed, pepper, coriander, paprika, fines herbes, etc.)

3. Add up to 1 tablespoon of oil to the skillet and saute the rice until toasted and lightly browned, about 3 minutes. This step keeps the finished rice fluffy and separate, with a texture sort of like Spanish rice.

Add garlic and saute for one minute. Add chicken broth, soy sauce, ginger and red pepper. Cover, bring to a boil and reduce heat to medium (or the temperature which produces simmering in the pan you are using). Simmer for 15 minutes.

4. Add peas and cooked chicken to skillet, cover and simmer for 2 or 3 minutes - a little more for larger pieces of chicken, if you're worried that they're not done. Taste the rice, toss in salt and pepper to taste (I didn't need any) along with the parsley and/or scallions. You may also flavor with a little light or dark sesame oil if desired. David doesn't like dark sesame oil, and I just used vegetable oil in the recipe.

NOTE: If the lid to your pan is very tight, you may be able to reduce the liquid slightly, especially if multiplying the recipe. You can also use part water in place of broth in a pinch.

Allergy information: Check soy sauce and chicken broth for wheat or corn products.

Finally planted melons

Planted melons in hills rather than rows this time. We'll see if F will let us restrict water as they ripen this way. Plants were a little over-grown in their Root Trainers. Hope they aren't stunted too much. Our weather is about to turn hotter.

Planted Extra Summer Sweet, Early Sugar Shaw, Savor, Summer Dream and Lilly.