Update from the garden

The rain has certainly been a welcome occurrence. Things are looking good. I managed to get some more seeds in the ground for the fall, now that there’s enough moisture in the ground to allow them to germinate!


Our garlic fared very well at the Garlic Festival this past week earning a 3rd prize in Best Hardneck garlic (Great Northern) and also 3rd for a Decorated Braid (Khabar Purple Stripe). The garlic was judged on size, appearance and how well it was cured. For someone still learning each year how to grow better garlic, this was a huge confidence boost. We do have some garlic still for sale if you are interested in some extra bulbs.


This week’s share of the harvest

1 bunch Beets
Zucchini & Pattypans
1 bulb Garlic
1 Pepper
2 Onions
1 Melon
1 bag Basil
1 bag Beans
Biweekly ONLY: 1 Kohlrabi
Weekly ONLY: Rainbow Chard
Large shares ONLY: Mix of Tomatoes + Onions + Cucumber + Eggplant

How to use this week’s share
Too much zucchini or pattypans? Try this classic Zucchini Bread from my mom’s retro Canadian Living cookbook, which I love!

3 eggs
1 1/2 cups sugar (or less, we always use less)
1 cup vegetable oil
2 tsp. vanilla
2 cups packed, grated zucchini
3 cups all purpose flour
1 tsp. baking powder
1 tsp. bakins soda
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 cup chopped nuts
1/2 cup raisins

In a large bowl, beat eggs well. Gradually stir in the sugar, then oil, then vanilla. Stir in zucchini. In a separate bowl, mix together the flour, baking powder, soda, salt, cinnamon and nutmeg. Stir into zucchini mixture along with nuts and raisins (or… chocolate chips!)

Pour the batter into 2 greased loaf pans. Bake at 350F oven for 50-60 minutes or until tester inserted in centre comes out clean. Let cool for 10 minutes before turning the loaf over and out on to a cooling rack.