Update from the garden

Greetings on another very very hot Wednesday. Week 8 already marks the halfway point. The season does seem more than half way given that I started seeding in the garden in April! Lots of good stuff is on its way still including the melons, which are forming nicely. I am growing 3 kinds of melons this year, including a new Asian melon, which I’ve never even tried before. Looking forward to those ripening for sure!

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This week we are having kohlrabi, which is like a dense juicy cabbage. I find the easiest way to eat kohlrabi is raw. You can slice it up or my favourite way – matchsticks with a very simple olive oil/lemon juice/s&p dressing. There is more info in your veggie guide. Before I started gardening 5 years ago, I had never even tried a kohlrabi and now it’s one of my favourite vegetables.

Quick note that this weekend is the annual Garlic Festival at the Carp Farmers’ Market (Carp Fairgrounds). It is a HUGE garlic event that attracts over 25,000 people each summer. I will be there selling my garlic crop and regular products as well. If you are looking for something to do this weekend, the festival is free and has free parking and is open Saturday 8am – 3pm and Sunday 10am – 3pm.

Carp Garlic Festival

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Some of our Khabar Purple Stripe garlic, ready in bunches for this weekend’s Garlic Festival.

Buckwheat update: our second planting of buckwheat in our new bed is doing surprisingly well despite the drought conditions. It definitely looks thirsty but the flowers are starting to come out. Once they are in full bloom (just before the blooms turn to seeds) we will incorporate the buckwheat once again into the soil. The plan is to then prep garden beds for the fall (garlic) and also for next spring to help me out when I’m gardening with baby.

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Some of our winter squash ripening up.

Speaking of baby, I’m about 24 weeks along and feeling good. I have some regular helpers in the garden – lots of family and friends to assist with harvesting, feeding chickens, etc.

This week’s share of the harvest

2 large Tomatoes
1 Eggplant
1 bag Basil
1 box Zucchini or Pattypans
1 Kohlrabi
1 Garlic
1 bunch Kale
2 Onions
1 pint Beans
Large ONLY: 1 extra pint Beans, 1 bunch Purple Carrots

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Potatoes are on their way, despite the sun scald!

How to use this week’s share

As mentioned before, kohlrabi is fantastic eaten raw but if you would like to have it in a warm dish, you can try this Martha Stewart recipe for Sauteed Kohlrabi with Onions. I like how this recipe uses the leaves too!

  • Cubes of peeled kohlrabi
  • Thinly sliced onions
  • Unsalted butter
  • Finely shredded kohlrabi leaves
  • Heavy cream
  • Salt and pepper
  • Grated nutmeg

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Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg.

 

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