Update from the Garden

The rain has been absolutely incredible on the garden. It feels like everything has shot up making the garden something like our own little Shop of Horrors. We had been experiencing stunted beets (I suppose I didn’t get enough water to them earlier on) and they are now greening up and growing tall… we will indeed be having beets afterall! We also had another 100ft bed of carrots that were struggling with germination as they were planted in the heat and they have managed to germinate properly and are catching up. Beans are flowering, potatoes getting tall – it’s the biggest melon situation I have ever experienced in the garden so I hope you all like crisp, sweet, refreshing melons that will really have the taste of summer! They will come late August.

Good news is that with the resurfacing of Greenwood Rd., we managed to get our hands on recycled pavement and BEHOLD! Our driveway is not longer nearly as treacherous! Bring on the sports cars. IMG_20160719_161618.jpg
I want to remind everyone – especially bi-weekly people reading this who many not have heard about the invite yet – you are all invited to come out for a little coffee and cake stroll in the garden on SUNDAY JULY 31st from 1:30pm – 3:30pm. Dad will be out with the tractor for those who would like to take a hay wagon ride through the fields and check out the view of the crops and mountains. This is a casual drop-in, family friendly event, so bring your children out after lunch and we can all stroll around and see what 600ft of potatoes looks like. How does one manage all those potato bugs? Those and other mystical secrets of the garden await you. Come on over!

I apologize in advance for all the cabbages but this is a true CSA experience – they are all ready, in season, and need to go! See below for another cabbage recipe. Good news is that Savoy Cabbage is crisp and tender enough to make heartier raw salads.

This Week’s Share of the Harvest
1 Savoy Cabbage
1 bag Cilantro
Some Zucchini/Pattypans
1 bunch Kale – Tuscan or Green Curly
1 half pint Raspberries! (First time EVER in the CSA)
1 bunch Onions
1 Garlic (or 2 small, depending)
Bi-weekly ONLY: 1 bunch Rainbow Carrots
Weekly ONLY: 1 bag Yellow Beans
All Large Shares ONLY: Take extra Carrots, Bag of Lettuce and Rainbow Chard!

How to use this week’s share
When not using Savoy Cabbage raw – given it’s pretty appearance, great texture and mild flavour – you can make a warmed dish to serve the family or have on hand as extra for work lunches. Here is a recipe from Jamie Oliver.

Savoy Cabbage with Flavoured Butter

For the butter

  • 2 cloves garlic , peeled
  • 1 dried red chilli
  • a few sprigs fresh rosemary , leaves picked
  • 7 anchovy fillets in oil , drained (probably optional)
  • 250 g cold unsalted butter

    For the greens

  • 4 large handfuls mixed green cabbage leaves
  • 3 tablespoons balsamic vinegar

    The beauty of this recipe is that you can vary the flavour combos; herbs work really well, or you can try things like olives, sun-dried tomatoes, chilli or lemon zest. You can make the butter up to a month in advance so you can prepare for busier days, and keep the leftovers in the freezer so you have an instant flavour injection at your fingertips. You can use it with anything from fish to chicken, roast lamb, roast potatoes or bread – delicious!

    1. Add the garlic, chilli, rosemary and anchovies to a food processor and whiz until fairly fine. Dice and add the cold butter, then whiz again until well combined.
    2. Get yourself a good-sized piece of greaseproof paper and place the butter into the centre. Fold the paper over and roll it around until you have an even-sized log. Twist up the ends to seal then pop in the fridge or freezer until needed.
    3. Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool.
    4. Carefully squeeze the cabbage leaves to get rid of any excess moisture. Add a slice of your flavoured butter and the balsamic vinegar to a large pan on a high heat. Once the butter has melted, add the leaves and toss around for a couple of minutes until hot through. Serve with a tiny extra knob of melting butter on top.