Quick update from the garden

Wow! It’s been extremely hot out there! Unfortunately that doesn’t hold up the work load much for farmers and so we’ve certainly been out there doing our best to get as much done before the heavy afternoon humidity and heat.

At this point in the season, most of the produce is planted. We will still plant our salad mixes every few weeks and we will have some fall plantings of spinach for example. In recent weeks, we have had some major weed pressure and we are still catching up with the intense growth of some of the garden’s lambs quarters and pigweed.

At this point though with the heat, much of the garden seems to be looking after itself more, and most of our energy is going into some final weeding and then lots of harvesting. You see, we plant our rows close enough so that once plants get to the point where they are approaching maturity, they create a canopy to shade out the growth of weeds – as you can see here with the carrots and beans. This is one trick in organic gardening to help manage intense weed pressure.

Carrots creating a canopy

Carrots creating a canopy

Beans creating a canopy

Beans creating a canopy

This week’s CSA share of the harvest

1 young garlic
1 bunch young onions
1 box red currants
1 bunch beets with tops
1 box peas – snow OR shelling
1 box zucchini
1 spring mix
1 bunch garlic scapes
CHOICE: kale OR rainbow chard
1 bag stir fry greens
herb of your choice

CSA share of the harvest #4

CSA share of the harvest #4

How to use your share this week

Young onions are awesome because you get a good amount of onion, plus all the greens. At this age they are so fresh and flavourful. You can actually BBQ the bulbs in whole if you like or cut them in a few pieces and add them to skewers or bakes. These will keep for a long time if you sit them in some water. You can separat the greens and keep them in a ziplock bag.

Young garlic is also a neat one. Right now the garlic hasn’t yet developed all the papers around the bulb and so you can use quite a bit more of the garlic – even parts of the stem. Just be sure to eat it now, because without the dry skins on, it simply won’t store!

Here is a quick and yummy recipe we made up this week using zucchini, onions, garlic, and scapes:

Asian Noodles with Skewers:

Part 1 – Skewers
Chop zucchini and onions and mushrooms, etc. into skewer size pieces. Toss in a bowl with olive oil, salt & pepper. Prepare skewers and BBQ on medium heat for approximately 10 minutes.

Part 2 – Sauce
In a fry pan, heat 1 tsp. oil and throw in all your onion greens, some fresh garlic and the scapes. Sautee for a bit and then add a mix of approximately 2 Tbsp soy sauce and 1 Tbsp. peanut butter. Stir around until an even sauce develops.

Part 3 – Rice noodles
Boil some rice noodles for 3 minutes. Remove from water, strain, then toss in a bowl with the sauce.

To serve it all, arrange it all pretty on a plate like so! Adjust quantities as you see fit for your number of servings.