Our Thai basil has been taking off in the garden, and with the rabbits reaching processing size, it was time to make some Rabbit Thai Basil! This recipe is not difficult and makes enough for one meal for our family of 5.
2 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoon fish sauce
2 teaspoon dark brown sugar
2 tablespoon peanut oil
½ an onion
6 cloves garlic, chopped
3 Fresno chilies, chopped
1 cup chicken stock
½ tsp ground white pepper
1 red bell pepper
2 cups Thai basil leaves
2 rabbit back legs, deboned and chopped
1 bag frozen veggies: broccoli/carrot/water chestnuts
4 cups cooked jasmine rice
Our jumbo wilds had a great hatch! 63% success rate and only one loss due to deformity. They seem to be loving their hatching time brooder!
Always so exciting to see! I went in the barn to do evening feedings, and noticed Tilly was pulling fur and stashing it in the corner. She’s not supposed to be due for another week, but I immediately got a nest box. Unfortunately my large nest boxes were delayed in shipping, so all I have are the Angora sized. I gave her a bunch more hay just incase she decides the box is too small and goes back to the corner to build a nest.
Last night’s evening routine in the rabbitry, and I caught Thistle hay stashing and digging in the corner. Maybe that means this girl will finally have kits! I bred her to Snow this time and hope to produce some nice chinchilla based kits for show season!
Getting to see a rabbit nurse her kits is a rarity! Rabbits only nurse a couple times a day. This morning, Patches nursed her babies out of the nest box while I was in giving hay. She is such an amazing mama!
It may not be a farmer’s market, but we’re here at Coe Brown to cheer on David and the Deerfield team for the State Cross Country meet!
Made it back from the market in time for my son’s divisional cross country race! Let’s go David and the Deerfield team!
