Marc and I walk every day to look at the gardens and fields. It is amazing how quickly things can change and sometimes it means making quick decisions or pivot in directions based on what we see. This year we had to keep a close eye on the weeds, with so much rain in July and August we were constantly hoeing, hand weeding and rototilling. On the plus side we were able to do a fair amount of seeding with so much moisture in the soil. We recently seeded some radish, turnips, lettuce and stir fry mix, arugula and Asian greens a few weeks ago and were so pleased to see some of them almost ready! Its always a race to harvest the last planting before the first frost that can come as early is October 15th….I think we are going to win this year:)
Here is what you can expect this week:
Fredonia Grapes – The final sampling from our certified organic partner Clayton Farm, the last of our grape series. Great flavour for juice, jellies, wine or eating. They have a sweet taste with a hint of spiciness.
Black Mountain Watermelon – Very flavourful with deep scarlet-flesh and is candy sweet with a black/green rind. Its just the right size for storing in your fridge. Most famous for eating straight, out of hand and can be sliced into wedges, cut into cubes or balled and tossed into a fruit cup.
Red Radish – Mildly spicy flavour when eaten raw. A new way to enjoy them is roasted or sautéed with butter and garlic. Also great pickled. And those radish tops, pesto them.
Arugula – I have a great recipe that is so easy and delicious. In a large bowl, combine arugula, cherry tomatoes (cut in half), 1/4 cup pine nuts, 2 tablespoons olive oil, 1 tablespoon rice vinegar and 1/4 cup grated parmesan cheese. Season with salt and pepper to taste. Divide salad into plates and top with slices of avocado.
Cherry Tomatoes – Enough for the above salad.
Garlic – We wanted to give you a winter supply (or a few months at least). If stored properly, these heads should last about 6 months. Keep them in a cool dry and dark spot in your kitchen. We use a ceramic garlic pot on our counter, its handy and seems to keep them fresh. Later when we have time in the winter we chop them up and store in olive oil in the fridge.
Cilantro – This herb pairs well with many dishes that contain beans, cheese, eggs and fish. Also great with creamy vegetable dips and as a topping or garnish for soups and salads. Best way to store is to snip off the bottom of the stems, fill a jar or glass with water and put them in. Cover loosely with a plastic bag and store in the fridge. Change the water after a few days if the water starts to discolour. It can last two weeks or longer this way. (also works well with other fresh herbs).