This week in the garden
The past week has been so hot that everything is growing as I wish it was back in July! The parsley I planted back in June is finally ready (find it in the CSA this week). We also brought in nearly all the squashes, which were field curing in the sun last week. They are now in the cold house along with the onions continuing to cure.


We prepared a large order for the Ottawa Valley Food Co-op on Tuesday. The Carp Market is closed for the Carp Fair on Saturday this week so we are getting a few days off. I intend to spend these days with the kids and also doing a little catch up in the garden – taking advantage of the warm weather to put away things like netting and row cover for the winter.

Weekly members will find “Blue Ballet” squash in their shares. Blue Ballet is a small version of Blue Hubbard Squash, with a sweeter, bright orange, fiberless flesh. Use anywhere pumpkin or butternut squash is called for like baking, mash and soups.


This week’s share
1 box Potatoes (Red Fingerling or Russet)
1 bunch Rainbow Carrots
1 head Butterhead Lettuce
1 bunch Herbs – choice of Cilantro/Parsley/Dill
Weekly ONLY: Blue Ballet Squash
Bi-Weekly ONLY: Spaghetti Squash
Everyone: Take 2 items from the choice shelf
Large Shares ONLY: 1 extra bunch Carrots, 1 head Romaine Lettuce

What to make this week

Given the mix available this week and perhaps combined with other items you may have in your fridge, I will highly recommend fish tacos. VERY easy and quick to make. Fresh, delicious and healthy.

Fish Tacos from Simply in Season

1/4 cup plain yogourt
1/4 cup mayonnaise
1 1/2 Tbsp. lime juice
1/4 tsp. each of (ground cumin, dried oregano, dried dill)
Combine and set aside.

4 tsp. chili powder
2 tsp. ground cumin
1/4 tsp. ground red pepper
Combine in a small bowl.

1 1/2lbs (750g) mild white fish (rinsed, patted dry, cut into 1 inch pieces)
Dip fish in the spice mixture to lightly coat. Heat 1 Tbsp. oil in a large frypan over medium heat. Saute fish pieces in single layer until brown – about 1 minute per side.

8 corn tortilla
2 cups thinly sliced cabbage
Warm tortillas and away you go!

Additional Toppings: fresh cilantro, grated carrot, thinly sliced radish, onions, avocados, tomateos, etc.