Quick update from the garden…
This past week has been quite exciting as we had the big garlic harvest. This year we grew about 2,500 garlic with 10 varieties. We plan to eventually narrow down our garlic to 5 varieties or so, but in the mean time we are trying to see which varieties grow best here. Some of the varieties are going to be used solely for seed, but we also have some new varieties to introduce to the CSA this year including Korean Purple, Marino, and Italian Purple.


Smelling the fresh garlic

A note that next weekend on August 9th & 10th, the Carp Farmers’ Market is hosting the Garlic Festival, which is the 2nd largest in North America. Most of our garlic will be sold at the Festival and if you are looking for an outing with friends and family, this festival is pretty amazing and… aromatic!


Garlic drying in the hay mow.

The landscape in the garden is changing. This year we received a grant from the Big Carrot’s Carrot Cache in Toronto to purchase a season extending unheated greenhouse. My brother Paul is visiting from Edmonton this week and is making it his mission to construct this greenhouse for his little sister! There is so much more to say about the Carrot Cache, this greenhouse, and how we plan to use it, so stay tuned for more in future newsletters.


This week’s share of the harvest
1 bag spring mix OR 1 bunch rainbow chard
1 bunch rainbow carrots
1 pint beans – French Filet or heirloom Dragon’s Tongue
1 box pattypan squashes
1 English cucumber
1 pair of green bell peppers
1 fresh garlic – this week’s variety “Russian Red”


Tuesday evening harvest of zucchini for market on Saturday and your gorgeous green bell peppers. As you can see, tomatoes are about to ripen too…

Some ideas for how to use your share this week:

Lunch idea: Pita wrap with cucumber, grated carrots, peppers, spring mix, cheese and mayo!

Carrots with Sesame and Ginger
2 Tbsp. olive oil
2 tsp. ginger (finely minced)
4 large carrots (cut into matchsticks ~4 cups)
coarse sea salt
1 tsp. soy sauce
1 Tbsp toasted sesame seeds
couple drops of sesame oil

Heat oil in a frying pan over medium heat. Add ginger and cook about 30 seconds until fragrant. Add the carrots and toss them in the gingery oil. Add a pinch of salt and 1/4 cup of water. Turn the heat down to medium high. Cook until the carrots begin to soften and the water evaporates, 4-5 minutes. Stir in the sesame oil, soy sauce, and sesame seeds and serve.

Hot German Green Bean Salad

300g green beans (~1 pint, double recipe if using a quart)- Cook, covered, in boiling water until barely tender. Drain and reserve 1/8cup of the liquid.

2 slices bacon – Fry until crisp. Save 1 Tbsp. of the bacon drippings.

1 Tbsp. sugar
1 tsp. lemon juice or white vinegar
1/4 tsp. salt
1 small onion (sliced into thin rings)
Add sugar, lemon juice, salt and onion to bacon drippings along with reserved bean cooking liquid.

1/8 cup cold water
1 tsp. cornstarch
Mix together separately, stirring until dissolved. Stir into frypan along with the sugar/lemon liquid mix. Cook until thick and clear, stirring constantly. Add cooked beans and heat through. Sprinkle with bacon and serve.

Creamy Cucumber Salad

1/2 cup sour cream
2 Tbsp. lemon juice
2 Tbsp. fresh dill
1 lb cucumbers (halved and thinly sliced crosswise)
Whisk sour cream, lemon juice, dill and season with salt & pepper. Add cucumbers and toss to coat. Refrigerate up to 4 hours.

Russian Red garlic

Russian Red garlic

Honey Garlic Glazed Pattypans on BBQ
1 pint pattypans
2 Tbsp. olive oil
3 Tbsp honey
2 cloves garlic minced
salt & pepper

Heat BBQ to high heat ~400F. Trim pattypans and if small leave whole, if larger cut in half. Toss in a bowl with honey, oil, garlic, salt & pepper. Lay on foil on the top rack in BBQ and roast for 15 minutes (or until nice and roasty) turning half way.