Update from the Garden

The garden managed to escape all damage from the high winds last week. Considering the incredible devastation so close to us, I’m feeling pretty lucky right now. Lots of rain had the slugs out in force over the week, but that’s just how it is sometimes. We had the greens soaking in water to do our best to ensure none went home today but be sure to check your greens when you wash them.


Greens drying, after a good soak.

On Monday, I successfully mowed down the entire future garlic plot, where I had peas/oats growing. I did attempt to rototill combine the cover crop but I think it needs a few days to break down. In the mean time, I got my awesome order of new seed garlic varieties from legendary garlic man Al Picketts, of Eureka Garlic in PEI. I opened that box faster than I opened gifts as a child. I’m really excited to get the new plot in shape for planting. Weather permitting, we’ll have a garlic planting party in October!


Garlic plot mowed. Hoping this all works out in time to plant.

I had a lot of fun doing some bed making in the new squash plot. I’ve been pulling away all the dead squash vines from the old plot, getting ready to relocate the growing mats I transplant through. I was delighted to discover that my Ranger side-by-side has a dumping feature on it so cleaning up plant debris this season will be a total breeze!

I’m so looking forward to continuing this field work on Monday again.


Woohoo, cut off surprise t-post jammed in the flail mower…

This week’s tip: explore uses for pumpkin
Pumpkin is not just used in pie, although that would be a lovely way to use this smooth and velvety pumpkin. If pie isn’t your thing, you can make a crust-less pudding. I often use pumpkin in a smoothie (with banana/almond milk/pecans/vanilla/cinnamon). You can look up a recipe for Pumpkin Enchiladas, which are excellent – use the pumpkin in the filling.

This Week’s Share
1 box Potatoes
1 Celery
1 head Romaine
1 Bok Choy
1 bunch Carrots
1 pie Pumpkin – Winter Luxury!
1 item from Choice Shelf: tomatoes, peppers, onions, kale

Yummy fried rice
You can substitute ingredients for what you have on hand including adding greens.


  • 2 tablespoons butter, divided
  • 3 eggs, whisked
  • 2 medium carrots, small dice
  • 1 small onion, small dice
  • 3 cloves garlic, minced
  • 1/4 cup, chopped celery
  • 4 cups cooked and chilled rice, (I either use white or brown rice)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • sliced green onions for garnish, if desired
  1. Heat 1 tablespoon of butter into a large skillet.
  2. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
  3. Add the remaining tablespoon of butter into the pan.
  4. Add carrots, onion and celery to the pan and cook until tender, 3-4 minutes.
  5. Stir in garlic and cook for an additional minute.
  6. Add in the cold rice and sauté for 3-4 minutes. The rice should brown up a bit.
  7. Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
  8. Serve immediately with green onions for garnish, if desired.