Quick update from the garden…
The rain has been absolutely amazing for the garden and despite the orange and red on the radar, we have yet to see any hail, so it’s all smiles here so far. I noticed that the potatoes grew at least a few inches overnight and that’s no exaggeration! Unfortunately the weeds are also growing inches and so we are out cultivating, weeding and on occasion rescuing crops (this week we had to rescue the parsnips and a planting of carrots). New into the garden this week is red cabbage for fall harvesting as well as the Brussels’ sprouts. This year we’re keeping the Brussels’ sprouts covered the whole time to protect from cabbage moths and hopefully we’ll get nice big stalks of them come October.

Sign of excellent soil and growing conditions - huge carrots at the beginning of July!

Sign of excellent soil and growing conditions – huge carrots at the beginning of July!

This week’s share of the harvest…
1 bag spring mix
1 bunch carrots OR 1 broccoli
1 bag (heaping pint) sweet peas – eat the whole thing
1 bag (half pint) red currants
1 bunch garlic scapes
1 bunch sweet Japanese salad turnips
1 bag basil

Mmmmm... basil & garlic scape pesto?

Mmmmm… basil & garlic scape pesto?

How to use this week’s share…

A note on Sweet Japanese Salad Turnips
If you have never tried these before you are in for a treat. These little turnips have a mild turnip flavour but are sweet and juicy… with a hint of spice at the end like a radish. They are best enjoyed raw as a snack to chew on or sliced into a salad. You can also cook up the green tops as you would kale, chard, beet tops, etc.

Harvesting turnips after the rain.

Harvesting turnips after the rain.

Peas to please

Peas to please

Peas are amazing and this year we’re trying out a “dual purpose” pea that can be eaten whole or shelled. Over winter I noticed snap peas appearing on veggie trays everywhere, so feel free to snack on these little guys raw. Since you don’t need to peel them, try steaming them with a little butter and fresh herbs. Add them in with an asian style stir-fry:

Stir-fry Peas
Heat 1 Tbsp. oil in a large frypan over moderate heat until hot, add the following until fragrant – about 1 minute.
1 large garlic clove, minced
1 Tbsp. ginger, minced
chili flakes

Add 2 cups of sugar snap peas and cook until tender-crisp – about 3 minutes.
(Feel free to add in other goodies you may have: bok choy, garlic scapes, kale, chard, radish, scallions, broccoli)

Stir in: 
1 tsp. soy sauce
1 tsp. sesame oil

Sprinkle with toasted sesame seeds, salt, and serve immediately.

We're competing with the Robins for the red currants.

We’re competing with the Robins for the red currants.

Red currants have been growing on our farm for over 50 years. My european grandparents planted them here so they could continue making those fresh summer berry dishes from the old country. We have a little taste of them for the CSA each year. You may not be able to make a pure red currant pudding, but you can mix them with other fruits and still enjoy their sweet-tart flavour. We enjoyed them last night on Tracey’s vanilla ice cream and it’s my new favourite way to enjoy them. You can also try this nice dessert:

Red Currant Fruit Platz
Combine:
3/4 cup four
3/4 tsp. baking powder

Mix in 1/4 cup butter until crumbly. Add 1/4 cup milk. Mix with fork until a ball of soft dough forms. Press into a square pan.

Mix and spread over dough:
2 cups assorted fruit (red currants, blueberries, raspberries, peaches, etc.)
3 Tbsp. sugar

Mix and spread over fruit:
1/4 cup brown sugar
1/4 cup flour
3 Tbsp. butter
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Bake at 375F for 30-45 mins. Best eaten day made.

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