Welcome to the CSA for those in Group B and therefore starting this week!

A quick update from the garden:

Lots happened on the farm in the last week. We were especially busy catching up with some much needed weeding. Check out the awesome results in our onion patch!

A weeded onion patch.

A well weeded onion patch.

There were also some neat new finds – in particular the discovery that our pattypan squashes and zucchini are already starting to produce. How exciting! The cucumber beetles this year have not been anywhere near as problematic as last year. These will definitely be appearing in your shares in the coming weeks.

A sunburst pattypan squash. Similar to zucchini, but flying saucer shaped!

A sunburst pattypan squash. Similar to zucchini, but flying saucer shaped!

Normally you could expect new potatoes the shares next week, however our potatoes were strategically planted later this year. Last year we had a terrible potato bug infestation, likely due in part to a large crop of potatoes and the intensely warm and dry weather. Because we grow organically and cannot simply apply some kind of poison to kill them all, we needed a clever solution to prevent all these bugs waking up from their winter slumber this spring and mowing down on all our potatoes again. The decision was made to plant the potatoes in mid/late June because this will actually skip a breeding cycle for the potato bugs and reduce their numbers drastically. So far this has been working out well and you can expect 6 different varieties of organic potatoes to come your way a little later in the summer!

Potato plants today.

Potato plants today.

A big challenge we faced in the last week was the aftermath of intense rainfall. Not only were the slugs out in droves, but we lost an entire planting of spinach due to moisture rot. Since spinach needs cooler weather to grow, we will be planting more again starting in August, so we should have a fall harvest for you all again. Plenty of goodies on the way….

Here is this week’s share of the harvest:
1 bunch of red and white scallions
1 bunch garlic scapes
1 bunch sweet salad turnips
1 bunch radishes
1 giant bok choy
1 bag spring mix
CHOICE: stir fry greens OR kale
1 bunch rainbow chard
1 bag arugula
herb choice

What to make with your share:

Still lots of fresh salads!
Use: scallions, sweet salad turnips, radishes, spring mix, chard, herbs, kale and arugula

A salad using all of the above

Our Canada Day salad using all of the above

Kale or Chard Salads
Kale and chard make great creamy salads. Toss either in a bowl with some raisins and scallions. Make a simple dressing of mayo/sour cream/lemon juice. Turns out great!

creamy kale salad - can substitute kale for chard

Our creamy kale salad – you can substitute kale for chard.


Garlic Scapes
These may be new to you! Garlic scapes are the flower that grows on the garlic. It shoots up and curls and we pick it now, so that the garlic plant can focus on developing the bulb more, which should be ready to pick in 3-4 weeks from now. These are easy to use – they are like a chive/garlic bean. Chop them up and add them to anything for a mild garlic flavour. They should be cooked a little but you can also chop them fine and eat them raw. We sauteed ours last night with butter and mushrooms. You may also wish to create a yummy pesto from them, which is quite popular right now.

Sautee garlic scapes with anything! You can use the whole scape.

Sautee garlic scapes with anything. You can use the whole scape.

Bok Choy with Garlic Scapes, Ginger & Fish Sauce
Whisk together dressing and set aside: 1/2c. water, 1 tsp. fish sauce, 1 1/2 tsp. soy sauce
In a pan, heat 2 tbsp. of oil and add your garlic scapes (as many as you like garlic!) and up to 3 tsp. of minced fresh ginger. Heat for max 1 minute.
Add 1lb of bok choy and your dressing. Toss and coat the bok choy and heat for about 3 minutes until it is wilted. Serve immediately.

I don’t have a photo yet…. we’re planning to make this one tonight!

This a versatile green and you’ll find many ways to use it. We love making BBQ pizzas and then throwing arugula on top of the hot finished pizza, just letting it wilt slightly. Arugula tastes great as a salad with goat cheese and toasted nuts. You may also wish to make a pesto out of it. You can chop it up and add it to meat balls too. You may toss arugula in with quinoa or couscous salads as well.