This week in the garden
We didn’t do too much field work this past week – trying to take some time off for the long weekend… and then there was the rain…. We did however manage to harvest all our potatoes (thank you David!), which you will be seeing in the CSA over the last 4 weeks. We also got in the last cucumbers and will be harvesting the winter squashes (expect some next week already) in the coming days. The transplants are doing well after the recent rain as well as our direct seeded crops like arugula.

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We have a few flower bouquets again this week. Mixed bunches, all $5 a bouquet.

This week’s share of the harvest
1 bunch Carrots
1 Eggplant OR 1 box Tomatoes
1 bunch Turnips OR 1 bunch Daikon Radishes
1 bunch Beets OR 1 bag Mixed Lettuce
2 Peppers
2 Onions
1 Melon
1 small bunch Salad Dill (absolutely delicious)
Large only: 1 box Potatoes + 1 box Zucchini/Cucumbers

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Daikon Radishes next to our Salad Turnips

Minestrone Soup
I have “liked” Pulse Canada on Facebook and this delicious recipe for Minestrone Soup came up yesterday. We tried it last night and it really is spot on. Mathias came to the kitchen and asked me how much bacon I put in it (none…) so I decided to omit 1 can of chickpeas and added a few slices of chopped uncooked bacon along with the onions. It made a pretty big batch so I had lots of leftovers for lunch the next day (and shared a jar with our neighbour too 🙂 ).

  • 1 1/2 cups tubetti pasta (or pasta of choice)
  • 2 tbsp olive oil
  • 8 cups reduced sodium chicken or veggie broth
  • 6 cloves garlic, chopped
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 2 large carrots, chopped
  • 1 tbsp fresh chopped thyme
  • 1 can diced tomatoes 19 fl oz
  • 1 can chickpeas (garbanzo beans) rinsed and drained, 19 fl oz
  • 1 can white kidney beans, rinsed and drained, 19 fl oz
  • 1 can red kidney beans, rinsed and drained, 19 fl oz
  • 2 medium zucchini, chopped
  • 2 tsp pepper
  • 1 tsp salt
  1. Cook pasta according to directions on package. Cook until al dente, drain and toss with olive oil. Set aside.
  2. In a large saucepan on high, heat oil. Add garlic and saute until golden.
  3. Lower heat to medium adding carrots, celery and onion. Cook until soft, stirring often, about 10 minutes. Add herbs and raise heat to high. Add beans, chickpeas, tomatoes and zucchini.
  4. Add chicken stock and bring to a boil.
  5. Lower heat and simmer for 15-20 minutes, skimming foam from top.
  6. Season well with pepper and sprinkle with salt to taste.
  7. Add cooked pasta and enjoy!
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Our chickens in the rain this week.

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