What better way is there to celebrate the first day of Spring than with a day in the garden followed by a meal from the garden? I love to make seasonal, impromptu stir-frys based on what’s growing in the backyard. My carrots are only sprouts, and my chickens are as of yet non-existent, but that broccoli and those green onions were growing until about ten minutes before they landed in the wok. That kind of freshness is hard to beat.