Quick update from the garden

During the past 2 weeks I have had such great help from our German WWOOFers Claudia and Max. Together we harvested CSA shares, market vegetables, did loads of weeding, cleaned chicken barns, harvested and cured onions…. it goes on and on. We had a great time together and accomplished so much in just 2 weeks. They will be heading on to their next destination across Canada on Saturday but here they are bidding farewell as they pick your tomatoes today 🙂

Claudia and Max

Claudia and Max

In other news, we picked the first butternut squash and festival squash today! We will dig into those this afternoon, testing them for their ripeness and you can expect those in the CSA soon… along with leek and parsnip! We’re curing onions like crazy right now – picking them and letting them dry and thicken their skins in the seedling house. The onions sit there for a few days and then we cut the tops and tails off and are storing them in a cool place for later this fall. We are going to try to cure and store as much as possible so that you may still pick up veggies from us later in the fall season.

Festival Squash, Butternut Squash, and some decorative "Goblin Eggs"

Festival Squash, Butternut Squash, and some decorative “Goblin Eggs”

This week’s share of the harvest
1 box potatoes
1 box onions
1 box pattypan squashes
1 box tomatoes
1 bag spring mix
1 cucumber
1 zucchini
1 melon
1 garlic
1 bunch beets

How to use your share

Claudia made an awesome beet salad this week that I can highly recommend. Here is the recipe:

Claudia’s Beet Salad
1 bunch beets – half steamed & roughly chopped, half raw and grated
1 medium onion – sliced thin
1 avocado – chopped
Dressing: 2 Tbsp. dijon mustard, 3 Tbsp. white wine vinegar, 1/2 cup olive oil, salt & pepper


Too much summer squash?? Try these ideas from some new cookbooks I just picked up:

Zucchini & Onions  – steam onions and zucchini. In a pan, melt butter until golden brown (5 mins). Remove the butter from the heat and add parsley and marjoram to the butter. Let it sit for about 2 minutes to let the flavours infuse. Drizzle the herbed butter over your steamed (or grilled) zucchini and onions.

Zucchini Garden Chowder

Melt 2 Tbsp butter in a pan and add 2 medium zucchinis, 1 medium onion, 2 Tbsp. fresh parsley, 1 Tbsp. fresh basil. Sautee until tender.
Gradually stir in 1/3 cup flour, salt & pepper. Slowly add 3 cups water to make a smooth stock.
Add 3 chicken bouillon cubes and 1 tsp of lemon juice. Mix well, bring to boil and reduce heat stirring for 2 minutes.
Add 2 cups of chopped tomatoes, 1 1/2 cup evaporated milk and 2 cups of corn. Return to boil, reduce heat, cover and simmer for 5 mins.
Just before serving, add in some cheddar cheese and parmesan cheese.

Other Squash ideas including those from previous weeks:
– BBQ pattypan & zucchini
– Zucchini cake
– Zucchini relish
– Pattypan/Zucchini fritters
– Pattypan/Zucchini stir fry
– Blended soup
– Chopped and added to meat roasts
– Grated and frozen for winter
– Stuffed zucchini/pattypans
– BBQ skewers with meat and other veggies
– Creamy pasta sauce with zucchini/pattypans