A quick update from the garden:

Lots going on out there this week. We were very excited to welcome our truckload of quality compost! Together with our WWOOFers (Worldwide Working Opportunities on Organic Farms), we are weeding beds that are done for the season, doing some deep tillage to help aerate and loosen our soil, applying compost and then gently incorporating the compost to help improve the soil’s tilth and restore nutrients for next year.

Black gold!

Black gold!

Here is a bed that has had the compost applied and is now ready for planting next year. We will cover it with a tarp for the rest of the season to prevent/reduce weeds growing through.

Here is a bed that has had the compost applied and is now ready for planting next year. We will cover it with a tarp for the rest of the season to prevent/reduce weeds growing through.

This week’s share of the harvest:
1 box of potatoes
1 box onions
1 bunch carrots
1 bag mixed beans
1 box pattypan squashes
1 box tomatoes
1 garlic
1 melon
1 bag salad mix
CHOICE: eggplant OR peppers
CHOICE: red cabbage OR cucumbers OR leek

How to use your share this week:

Cool Cherry Tomato Pasta

1 pint cherry tomatoes – halved
1 can stewed tomatoes
1 onion – chopped fine
1 clove garlic – minced
fresh or dried herbs (oregano, thyme, basil, etc.)
spaghetti

Simply combine all of the ingredients (except the spaghetti). Boil and drain the spaghetti and then add the cold tomato sauce on top of the hot pasta. Very fresh and doesn’t require much cooking = less heat in the kitchen!

Fresh tomato pasta

Fresh tomato pasta

Curried Squash Soup

1 Tbsp. olive oil
1 medium onion
2 garlic cloves, minced
2 tsp. curry powder
3 medium zucchinis/pattypans – cut into 1” chunks
1 baking potato – cut into 1” chunks
1/3 cup sliced almonds, toasted for garnish

Heat the oil in a large saucepan over medium heat. Add the onion and 1 Tbsp. salt; cook, stirring occasionally until the onion is soft, 4-5 mins. Add the garlic and curry powder; cook, stirring occasionally, until fragrant – 1 minute.

Add the squash, potato, and 4 cups of water. Bring to a boil; reduce the heat, and simmer until the vegetables are tender, 10 – 15 mins.

In batches, puree the soup in a blender or use a hand blender. You can serve immediately or let it cool. We let it cool and enjoyed it on a hot day with the toasted almonds on top 🙂

IMG_0568

Pattypan Stirfy

Adjust quantities to your needs….

In a pan, fry up:
Pattypans – chopped
Onions – chopped
Garlic – minced

When fairly soft, add the sauce:
Sauce for 2:

4 Tbsp peanut butter
1 tsp. rice vinegar
1 tsp. soy sauce or tamari
chili flakes
1 clove garlic minced

Combine with rice noodles and cooked shrimp.

Pattypan stirfry - taken at night so the colour is a bit off...

Pattypan stirfry – taken at night so the colour is a bit off…

Advertisements