This week in the garden
It has indeed been another wet week and finally we experienced some losses in areas of the garden that were shin deep. Unfortunately one of those areas was our tomato beds. To help save them from damage, my dad set out a sump pump, which was pumping water from the paths. We definitely lost some plants, but so far most are recovering. There’s a first for everything!

Beets and carrots are coming along nicely. We have some “mini-bunches” for weekly members this week. Plenty more beets for all coming! We also harvested the first dozen or so of cucumbers. Last year we lots nearly all the cucumbers to cucumber beetles + squash bugs (remember we were using the shop vac on them??). This year we have new varieties growing and they are all under secure netting to protect them. We should have cukes in full production within a week or two πŸ™‚


Our trusty garden cart, for hauling in our produce from the wash station.



Shot of the lower garden – mainly beets, carrots, peas and herbs.

This week’s share of the harvest
1 Romaine lettuce head
1 bunch Bulbing Scallions
1 bunch Hakurei Salad Turnips
1 pint Sugar Snap Peas
CHOICE: Garlic Scapes OR Kale OR Chard OR Cilantro
Weekly ONLY: 1 Savoy Cabbage + 1 mini-bunch Beets
Bi-Weekly ONLY: 1 Chinese Cabbage + 1 Kohlrabi
Large ONLY: 1 flat Microgreens + 1 extra Sugar Snap Peas


Loads of peas for all!

What to do with that Chinese Cabbage (or the Savoy cabbage even)

A great option for the Chinese or Napa Cabbage is Korean Kimchi. You can also use the leaves as wraps (in place of a tortilla). Stir fry is an excellent option as you can add all sorts of veggies and the cabbage can really bulk it up. One of my favourites is using the Napa Cabbage in a slaw – it’s so much lighter and fresher tasting than a heavy winter cabbage. What a great spring dish!

Napa Slaw

  • 6 cups shredded Chinese cabbage(about 1 medium-size head)
  • ΒΌ cup finely minced scallions
  • 1 tablespoon finely slivered fresh ginger
  • 2 tablespoons sesame seeds
  • β…“ cup rice vinegar
  • 1 tablespoon light soy sauce
  • β…“ cup Oriental sesame oil
  • 1 tablespoon finely minced fresh coriander (cilantro) leaves
  • Hot red pepper flakes to taste
  1. Put the cabbage in a large bowl. Toss with the scallions and ginger.
  2. Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
  3. Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
  4. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.