Update from the garden

The cooler nights have been welcome for sure. Still lots of heat loving crops producing like crazy including the eggplants, peppers and summer squash. Beans production is starting to dwindle slightly. I’m hoping they will flower again before the frost so we can get beans all through September.  We found a special eggplant this morning:


This week we have a delicious mix of Amarosa and Linzer Delikatess fingerling potatoes. In a taste test, these potatoes were quite similar – very sweet and creamy. The red potatoes (Amarosa) hold their colour nicely when cooked too, which can make a dish beautiful.


Lots of beets again this week. We found that they can cook up pretty quick on the BBQ if you drizzle with olive oil, and wrap them in foil. You can easily peel them after and they’ll have a nice roasted taste to them – especially if you half them beforehand. Simple homemade dressings like the olive oil, mustard & balsamic go so well. Goat cheese and some nuts or seeds are excellent with them. You may also want to grate them… or roast/boil and then freeze them for another day.

This week’s share of the harvest
1 bulb Garlic
1 small bunch Onions
1 bunch Carrots
1 bunch Beets
1 box Pattypan Squash
1 bag Elderberries
3 Peppers
1 Eggplant
1 box Fingerling Potatoes – red and yellow
Large size shares: 1 extra bunch Carrots + 1 box Fingerling Potatoes + 1 large Yellow Onion


How to use this week’s share

Summer Garden Ratatouille
Saute in 3 Tbsp. olive oil for about 5 minutes:
2 Onions – chopped
4 cloves Garlic – minced
1 bay leaf

Add, cover and cook over medium heat, stirring occasionally until eggplant is soft, about 15-20 minutes:
1 medium Eggplant – cubed
1 1/2 tsp. fresh Basil (or 2 tsp. dry)
1 Tbsp. fresh Rosemary (or 1 tsp. dry)
1 1/2 tsp. Salt
1 tsp. fresh Marjoram (or 1/2 tsp. dry)

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped parsley, black olives, or fresh grated Parmesan cheese:
2 Summer Squash
2 Green Peppers
1 cups Tomatoes – chopped