Quick update from the garden…

We continued our planting this past week – more beans, purple potatoes, more peppers, and another round of our spring mix. We also re-planted some of our kale and cucumbers, which were eaten likely by mice. We’re finding more time to get weeding done. Today, a weekly helper Haley, was on hand clearing piles of weeds from the pathways and dropping them at the compost pile. Help like this goes a long way on a busy day. We’re having family visiting and so we also had help weeding some beets and our new raspberry planting.

Svea eating clover in front of one bean planting.

Svea eating clover in front of one bean planting.


Squash plants taking off. The first zucchini, cucumbers and pattypan squashes are forming.


These are elderberry blossoms. As part of our attempts to improve the diversity at the farm and produce more berries and fruit, we have these elderberry bushes going wild. In Denmark, where Mathias is from, the Elderflower is used to make cordial, schnapps, and you can also dip them in pancake batter and fry them. The berries are used usually for cordial or jam.

Organic Fair Trade Coffee
In the shop we will have our own blend of fresh, locally roasted, organic, fair trade coffee. Available in full bean for $10/half lb. bag.

Organic Chickens
The first chicken pick up is in less than 2 weeks. If you would like to pre-order any, just let us know. $5.50/lb  Pick up date is July 14th, after 5:30pm. The next pick up is in September.

This week’s share of the harvest:
1 bag spring mix
1 bundle of garlic scapes
1 bunch kale
1 Chinese cabbage
1 bag sugar snap peas – eat the whole thing!
1 bunch scallions – choose red or white for Canada Day 🙂
1 pair kohlrabi


What to do with this week’s share:

Kale is something that will appear often in this CSA as it is jam packed with nutrition, grows all season, is extremely versatile and tastes great! You can do up kale raw in a salad, substituting it for your lettuce in ceasar salad for example. Add it to sauces, soups, casseroles, cream it, juice it, blend it, make kale chips. It’s just so versatile. Since it is early in the season, I recommend eating it raw:

Sunshine Salad Rolls
12 rice paper wrappers
2 cups kale (or beet greens or chard)
6 oz. cooked rice vermicelli noodles
1 carrot cut into matchsticks
2 scallions (or garlic scapes) chopped thin
fresh herbs – cilantro or basil or mint

Dipping sauce:
1 Tbsp. peanut, veg, or olive oil
3 cloves garlic
2 Tbsp. fresh ginger, minced
chili flakes
1/2 cup peanut butter
juice of 1 lime or 2 Tbsp. rice vinegar
1/4 cup coconut milk, water or beer
2 Tbsp. brown sugar or honey
1 Tbsp. sesame oil
1 Tbsp. soy sauce

Heat oil in a small saucepan over medium-high. Saute the garlic, ginger and chili until golden brown and fragrant. Add remaining ingredients and whisk as you bring it to boil. Reduce heat, simmer, continue to whisk until thickened. Keeps in the fridge for several days.

To assemble wraps, soak rice paper, one at a time in a shallow dish with boiling water. Lay out on your work surface and assemble a small mound of kale, noodles, carrot, scallions, and herbs leaving some space at the top and bottom for wrapping. To role, fold in the top and bottom of the wrap and then role in the sides. 


Bunches of garlic scapes

Garlic scapes may be a new thing to our first time CSA members. Around this time of year, our garlic produces a flower stalk, or a scape, which is removed so that the plants can put more energy into growing the bulb. They have a lovely mild garlic flavour and some describe them as a “garlic bean” in terms of texture and flavour. Use them like you would chives or scallions. You can eat them raw or cooked slightly or added to a dip or tzatziki. Here is an idea for a potato salad (new potatoes are on their way!)


The garlic scape on the garlic.

Garlic Potato Salad
6 cups new potatoes – Cube and boil in water until tender, about 5 mins. Drain and set aside.

6 garlic scapes minced
1 cup scallions (minced)
1/4 cup olive oil
2 Tbsp. balsamic vinegar
2 tsp. fresh rosemary
salt & pepper

Combine in a large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.

Kohlrabi Slaw – a repeat recipe from  2 years ago… but SO good!
Kohlrabi – cut into matchsticks
Apple – cut into matchsticks
Olive oil
Fresh lemon juice
Salt & pepper

Combine in whatever quantities look good to you, and ta-da! So simple, but you will be surprised with the great flavour.