A quick update from the garden

This past week Jessika (our WWOOFer from Germany) and I have been quite busy in the garden taking full advantage of the damp soil the rain has created, and we have been weeding as much as possible. Generally when I say weeding, I really mean cultivating and doing some “fine weeding” as I like to call it. We cultivate as much and as often as possible to prevent tiny unwanted seedlings from becoming giant weeds. Over the years, I have invested in purchasing quite a few of what are called “slow tools”, which in this case are the many hand tools that are used in our market garden. My favourites are the various hoes that have slim blades and cut small weeds. There isn’t a lot of soil movement involved and so these tools are really enjoyable to use!
IMG_20150630_111849872Our garlic got a good go-over and we pulled all kinds of grasses and grains that grew threw our straw mulch, or grew from the straw mulch! The garlic scapes are beginning to grow – you will hear more about these in the coming weeks and you will also get many opportunities to try them!

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Plentiful peas on the vines.

This week’s share of the harvest

1 bag Sugar Snap Peas – eat the whole thing
1 English Cucumber
1 bunch Rainbow Chard
1 bunch Dill
1 bunch Red Scallions
1 bag Mixed Lettuces
WEEKLY ONLY: 1 bunch Beets + 1 bag Pea Shoots
BI-WEEKLY ONLY: 1 Bok Choy + 1 Microgreen Flat

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Our amazing English cucumber plants on the right (peppers are the short ones on the left and tomatoes are the tall on the far left)…. the seedlings survived being shredded during a microburst and this week alone we have harvested 35 cucumbers so far from only a dozen plants.

Gorgeous red scallions in the basket, ready to CSA members.

Gorgeous red scallions in the basket, ready for CSA members.

How to use this week’s share

Remember to check out the CSA Veggie Guide for tips and ideas on what to do with your share. For microgreen info, see last week’s post/newsletter. Here’s an additional idea for an excellent hearty salad that is great to take with to work:

CSA member Lorraine introduced me to this fabulous quinoa salad a couple years ago… we made it for our Canada Day BBQ with some of those ingredients you have in your CSA share! You can also add some chopped peas or microgreens.

Quinoa Salad
3/4 cup quinoa
1 1/2 cup water
1 tsp. garlic
2 Tbsp + olive oil
1/4 cup lemon juice
2 tsp. lemon zest
1/2 english cucumber, finely chopped
1/2 cup chickpeas (soaked or from a can)
1 Tbsp. dill
1/2 cup raisins
1/2 cup mixed nuts
1 scallion, finely chopped
1/4 cup grated carrots
(alternatives: red pepper, feta, cumin, hot sauce…)

Cook quinoa as usual or simply combine the quinoa + water in a pot. Bring to a boil and reduce heat. Cover and simmer for 10–12 minutes until the quinoa turns into little spirals. Put a paper towel between the pot and lid and allow to cool. Once quinoa is sufficiently cool, combine all ingredinets in a bowl, let sit for a couple hours and serve! Add or omit what you wish but I tend to use more olive oil than this recipe. The lemon and herbs are key for the flavour

Pea Shoots
For the weekly members who received pea shoots this week, they are nice to add to salads, wraps and sandwiches. You can also wilt them in soup or use them in a pea salad in conjunction with the sugar snap peas. They are best enjoyed raw.

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