A quick update from the farm
My parents were away this past week visiting my brother out in Edmonton. As such, Mathias, Svea and I have been left to tend to all the critters. Feeding and watering all the dogs, cats, horse, hens, chickens, turkeys and toddlers each morning is quite the event. I do as many of the chores as I can with Svea in the morning before she heads out to daycare and while it takes probably 4 times as long, it’s way fun and time well spent 🙂

"Jurassic Park" as my dad calls the high tunnel these days.

“Jurassic Park” as my dad calls the high tunnel these days.

This past week we removed the last of our scapes from the garlic. The scape is the flower part of the garlic and we usually remove it around early July each year to give the garlic a chance to develop the bulb. The garlic looks gorgeous but it seems rather late so far. After attending a garlic seminar at a conference over winter, I decided to use more straw mulch than I have used in the past on the garlic. According to research by the Cornell Cooperative Extension, weeds are the one factor that will reduce your garlic yield most, over other factors like pests, poor irrigation or poor soil. Weeds have always gotten away from me with the garlic but this year the mulch is keeping them in check… but maybe delaying our garlic. The harvest will take place in a couple weeks (just in time for the Garlic Festival at the Carp Farmers’ Market) and we’ll know for sure then.

Perfect kohlrabi

Perfect kohlrabi

SOON we'll have tomatoes

With the heatwave, SOON we’ll have tomatoes

This week’s share of the harvest
1 bunch Carrots
1 English Cucumber
1 bag Mixed Lettuce
1 bunch Garlic Scapes
1 box Zucchini
1 bunch Hakurei Turnips
BI-WEEKLY ONLY: 1 Napa Cabbage
WEEKLY ONLY: Onions & Rainbow Chard

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What to try with this week’s share

Zucchini is something likely to appear quite often in the CSA so it’s good to have a few meal ideas on hand. Such fresh tender zucchini doesn’t take much to cook – you really almost want to just heat it through. If you have a nice baguette available, zucchini brushettas are so tasty and easy to prepare.

Zucchini Bruschetta – 2 ways
Shredded Version:
1 medium zucchini
2 Tbsp. butter
1 young onion, chopped fine
chili flakes
toasted baguette slices
olive oil for serving

Shred zucchini and toss with 1/2 tsp. salt. Let sit for 10 minutes to draw out some of the moisture. Squeeze out the excess with your hands.

Heat a skillet over medium-high heat. Melt butter and add the onion, cooking for 1 minute. Add zucchini and cook until tender, about 5 minutes. Stir in the pepper flakes and spoon mixture on the baguette slices. Drizzle with a little bit of olive oil before serving.

Cubed Version:
1 medium zucchini
1 young onion, chopped coarsely
2 garlic scapes, chopped fine
olive oil

Optional: microgreens, chard, beet tops, herbs, cherry tomatoes

Heat oil a skillet over medium heat and cook onion and garlic scapes for a couple minutes. Add the cubed zucchini and let cook tossing now and again for 5 minutes. If you have any greens (chard/beet tops) slice them into ribbons add them with the zucchini. You can also throw some halved cherry tomatoes in at some point as well, depending on how much you want to cook them. When the zucchini looks cooked to your liking, remove from heat and throw into a serving bowl. You can then toss the hot zucchini with microgreens, or fresh herbs like parsley. Serve on toasted baguette and drizzle with some olive oil.

The oil and vinegar shop in Pembroke (Urban Food Gourmet) has an amazing selection of infused olive oils that are really nice to use for drizzling on dishes like bruschetta.

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