Update from the Garden
Ah, another grand week of early fall-type work. We’ve been pulling out old/dead plants, and “ploughing down” the rows where the sugar snap peas once grew (or attempted to, during the drought weeks). We did some cultivating in the older carrot beds, etc. where the bed is not empty and have planted some oats/peas in it’s place to cover the soil until frost comes. I just noticed how our Kuri squash stems have started to dry and the colour is getting richer… it’s about time to harvest those guys! Seems early.


Radish cover crop going in on a former snap pea bed.

This week I ploughed a whole new plot (in addition to the new plot for garlic). This new 100ft x 100ft plot will contain beds for squash next season. That includes zucchini, pattypans, cucumber, melons and all our winter squash. I have been finding that the garden is getting crowded and we have little space for rotation, so I had occasionally been planting in a less than ideal bed for certain crops – for example, carrots in a bed that was relatively weedy in the previous season. It just creates more work and kills efficiency, and so adding new plots will give me more space to select the right spaces for the right crops. The unused beds will be seeded with several rounds of buckwheat next season.


This is how we store irrigation lines and garden tarps – off the ground so they don’t get lost in the grass.

This weeks tip: Freeze your herbs
This little gem of a tip comes both from my 91 year old Omi and a CSA member who’s been with us since Day 1. You can freeze herbs like parsley and dill very easily. Wash them, let them dry and then put them in a mason jar and straight into the freezer My Omi recommends a pinch of salt to take up any remaining moisture. Herbs come out fresh-fresh all winter long.

This week’s share:
1 box Potatoes (Fingerlings/Yukon Gold)
1 box Tomatoes
1 box Summer Squash
1 Kohlrabi
1 bag Herbs – mainly Parsley
1 box Beans
2 Peppers
Large ONLY: Take extra Tomatoes & Potatoes

Tabouleh – use that parsley!
For Tabouleh, I recommend adjusting quantities to what you prefer but make it mainly parsley. Here is what I do…

1 bag Parsley – chopped fairly fine
Handful of cherry tomatoes – chopped small
1 clove garlic – minced fine
1/2 cup – 3/4 cup of cooked bulger
Juice from 1/2 lemon
Olive Oil
Salt & pepper – to taste

Combine all ingredients and adjust the oil/lemon/salt & pepper to taste. Stores well for several days too. Great served with naan bread & hummus. Also lovely as a little side salad, in a wrap or on toasted bread.