A quick update from the garden…

While the season is certainly in full swing and there are plenty of weeks left of harvesting, we’ve already got to planning our fall activities for the garden which revolve around how we are planning to put the garden to bed. I have a lot of new plans this year and am grateful to have 3 WWOOFers coming this week to help me out for the next week or two. We will be cleaning up plant residues into piles, removing remaining weeds from the beds and probably covering quite a bit with black tarps to cook any remaining weeds/seeds that are on the surface. We are also ordering a couple truckloads of well heated, seed-free organic compost to apply on the beds to help improve the tilth – which all the crops can certainly benefit from!

This week’s share of the harvest:
1 Box New Potatoes
1 Box Onions
1 English Cucumber OR 1 Box of Cucumbers
CHOICE: Chard OR Kale OR Asian Stirfry Greens
1 Bunch Beets
1 Bunch Rainbow Carrots
1 Box Mixed Tomatoes
1 Bag Spring Mix
1 Bag Green Beans
CHOICE: Eggplant OR Cabbage
1 Garlic

1 Melon – please see the melon note at the end of the newsletter…

How to use your share this week:

We experimented with another great potato salad recipe from “the Ontario Table”, which features all kinds of seasonal recipes from around the province…

Spring Potato Salad
3 lbs small red and white potatoes – you can adjust to your desired servings
1/3 cup extra virgin canola oil
4 tsp. white wine vinegar
2 tsp. Dijon-style mustard
fresh chives, chopped
salt & pepper

Wash potatoes and cook in a pot of boiling water for about 15 minutes or until tender. Drain and let steam dry about 10 minutes. Cut potatoes into halves (or quarters if larger) and place in a large bowl.
In a small bowl, whisk together the oil, vinegar, mustard, and chives. Pour half the vinaigrette over warm potatoes and toss to caot. Let cool to room temperature about 2 hours. Toss with remaining vinaigrette just before serving.

Our own spring potato salad.

Our own spring potato salad.


Pasta with Pesto, Potatoes, and Green Beans
2 larger potatoes (or the equivalent in small)
1 Tbsp. salt
8 ounces spiral pasta
8 ounces green beans
1/2 cup pesto
peppers

Place potatoes in a large pot of water, bring to boil.
Add salt & pasta. Return to boil another 2 minutes.
Add green beans, return to boil and cook until tender – about 6 minutes.
Drain everything and toss with pesto – homemade or store bought will work.

Pasta with pesto, potatoes and green beans. Quick 1 dish meal.

Pasta with pesto, potatoes and green beans. Quick 1 dish meal.

Carrot-Cumin Slaw
1/4 head of cabbage, shredded
3 carrots, grated coarsely
1/4 cup canola oil
2 Tbsp. fresh lime or lemon juice
3 Tbsp. chopped fresh cilantro or parsley
1/2 tsp. cumin
coarse salt & pepper

In a large bowl, combine the cabbage and carrots. Drizzle the mixture with the canola oil and lime juice. Sprinkle with cilantro, cumin, 1/4tsp salt and some pepper. Toss well.

Carrot Cumin Slaw

Carrot Cumin Slaw

Ideas for your tomatoes:

– Fresh Salsa (add onions and garlic in there)
– Greek Salad (use your cucumbers and onions too!)
– Bake with chicken and olives
– Tossed with hot pasta
– Roasted

Note on Eggplant:
We will be having more eggplant next week. They have just started maturing for us, so stay tuned.

Note on Melons:
Our melons have also just started ripening. Since it is difficult for us to have over 20 melons ready this week and next, we will be handing them out as they ripen and will keep a list so that we can try to get a melon to everyone over the next 3 weeks. Thank you for your patience – we’re doing our best to work with this garden and the weather!

 

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