Update from the Garden

This past week has been a lot of the same – cleanup and fall prep. I did seed some extra arugula and mustard greens because they are too yummy! I am now moving on to tilling and forming the new beds on the new plot, where I intend to plant squash next year. So far it’s going well but it’s going to take time, for sure.

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Red Kuri squash coming soon!

I have also been doing one of my favourite tasks – ripping out spent squash plants and vines. Ah I love this so much. Those things are such a mess and all over the place. It feel so good to get them tidy in the compost.

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I can see a frost is on the horizon for the weekend and so I’ll be busy the next couple days bringing more things in and blanketing what is left out there. This weekend there is the Carp Fair and so there is no Farmers’ Market. First Saturday off since before Mother’s Day! I’m looking forward to a slow breakfast with the kids and spending the day in the glorious village of Beachburg!

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…another obsessive cover crop photo – but that coverage! (oats & peas)

This week’s tip: Freeze that celery
You can use the entire celery that you received this week. The bulb part can be treated like a root veg and be roasted. I highly recommend chopping the stems up and freezing them. Chop the leaves and freeze them separately. The next time you are making stew, stock or soup, grab a handful for max flavour. I didn’t buy a single celery stalk last winter because I had this potent stuff in the freezer.

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Getting the arugula washed.

This week’s share:
1 box Beets OR Peppers
1 head Romaine
1 box Tomatoes
1 bag Arugula
1 Celery
1 box Pattypans
1 bunch Radishes
1 item from the Choice Shelf
Large ONLY: 1 tray Microgreens & 1 box Cucumbers

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This week’s share! 

What to make this week
A customer at the farmers’ market last week verbally gave me this recipe and I have to pass it on, it’s sooo good! I don’t know anything about quantities, so you’ll have to make it to taste. For the dressing, I did use a lemon/garlic oil “bread dipper” from Kricklewood Farm, possibly available for sale at Wilkie’s, downtown Pembroke.

Roasted Pattypan & Arugula Salad

Ingredients:
Pattypan, sliced for the grill
Arugula – a handful or so
Pear(s) – sliced in pieces
Goat Cheese
Nuts (pecans, walnuts, cashews etc.) – possibly toasted and candied with honey
Dressing: lemon, olive oil, salt & pepper

Grill your pattypan slices on the BBQ or in a pan. Meanwhile, toast the nuts on a frypan. I drizzled the nuts with some honey to make them extra yummy. Once your squash are grilled but still firm, toss them with the arugula, thereby wilting the arugula. Place the pattypans and arugula in a shallow serving dish. Top with pieces of pear, lumps of goat cheese and drizzle with the lemony dressing. I also did a drizzle of honey. SO GOOD!

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