Update from the Garden

Beans are the latest popular veg to come into season as the raspberries are nearly done. I had been hoping for years to have raspberries in the CSA and I was shocked as they started to ripen. I’ve never seen so many raspberries in my life. They are precious little gems and I hope you are all enjoying them – we’re growing 2 varieties, Nova and Boyne. Everyone will be getting raspberries again this week!

Our farm is part of a bee study being conducted by the University of Ottawa. Students are observing several test areas (including our own garden!) to learn more about bee diversity in agricultural landscapes. We were SO excited to hear this morning that our small patch of squash returned record numbers of pollinating bees. In just 24 minutes, the students observed 152 squash bees, getting busy in the blossoms of just 100ft of summer squash, while other test locations have returned just 3 observations. No wonder we’re harvesting several bins of zucchini and pattypans this week.

Little reminder to come out to our garden visit on Sunday! Come by anytime between 1:30pm and 3:30pm to check out the garden, possibly a hay wagon ride, and enjoy a refreshment in the garden!

In case you haven’t heard, Eganville was featured on the CBC program Still Standing, which aired last week. I met up with Dan and Gen from Engine House Coffee over the weekend and managed to get my hands on the fresh roasted coffee blend featured in the show, appropriately titled “Still Standing”! This week in the farm shop we will have Still Standing available for sale for $10 a bag. Next week we will have our own Hedgeview Farm blends – Medium and Dark.

Here’s a link to the episode: http://www.cbc.ca/stillstanding/episodes/season2/eganville-ont

Finally, the garlic harvest is on. We’ve brought in 5 varieties so far and this will continue for the next several days. The garlic will dry for about a week and then we’ll clean it up and get it ready for the Garlic Festival. This week we’ve included 3 different varieties for you to choose from in the CSA: Susan Delafield, Khabar Purple Stripe and Italian Purple.

This week’s share of the harvest

1 bunch Hakurei Salad Turnips
1 half pint Raspberries
1 bunch Carrots
1 bunch Kale or Chard
1 box Summer Squash (Zucchini/Pattypans)
1 Garlic
Choice shelf which includes beans, cukes, eggplant and peppers
Large Size Shares: Take an extra raspberry, more summer squash and an extra garlic

How to use this week’s share

Here’s a contributing recipe from CSA member Dayna! Dayna says that the best part of this recipe is how versatile it can be depending what’s in your fridge.

One Pot Peanut Butter noodles
The glory of this recipe is that you can use pretty much whatever veggies you have on hand…celery, pea shoots are a real winner, peas (snap or plain)  whatever your heart desires!  The key is to throw them in the pot in a timely and orderly manner so nothing is over or under cooked.  Harder veg first, tender veg last.

1 c water + 1 tbsp chicken soup base (or 1 c chicken stock)
2 tbsp soya sauce
1 tbsp sesame oil
1/2 tbsp fish sauce (optional)
1″x1″ cube fresh ginger (finely grated)
1-2 cloves garlic (minced)
8 oz sliced chicken or Shrimp
1 c chopped cabbage
1 c sliced carrot
1 c zucchini or patty pans (diced into 1″ cubes)
2 x 200 g packages of Udon Noodles (I like the PC ones)
2-3 tbsp peanut butter (If using unsweetened PB, add a healthy pinch of sugar)
1/4 c green onion or scallions (finely chopped)
In a wok, or large shallow pan, bring water, chicken soup base, soya, sesame oil and fish sauce to a boil.  Add ginger, garlic and chicken, stirring regularly.  (If using shrimp, add it with the zucchini so it doesn’t get over cooked.)   Once the chicken is mostly cooked through, add the cabbage and carrot.  Once they area little less than al dente, add zucchini (and shrimp).  When zucchini is tender, yet firm and shrimps are pink, add your noodles.  Once the stock is back to a boil add peanut butter until desired consistency.  (It will thicken as it stands as well.)  Top with scallions and:  Bon Appetite!
**Also, for an extra bite, add a bit of siracha when you add the peanut butter!**