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 the late summer we were constantly hoeing, hand weeding and rototilling. On the plus side we were able to do a fair amount of late season seeding with so much moisture in the soil. We just planted some radish, stir fry mix and tender lettuce and are so pleased to have nice tender greens late in the season. Looking outside today at the rain, its tempting to get out more seeds but we know there just isn’t enough of the growing season left.
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. Just a heads up, these grapes do have seeds.
Sweet Yellow Pepper A bright sweet and slightly tangy flavour, they are lovely to cut up in sandwiches or add to a salad. They also are suitable for stuffing or pickling. If you want to make a larger batch, check out the on-line store. We can add it to your basket pickup.
Rumar Farm Lettuce Mix Our famous freshly harvested and washed mix of red and green lettuces. So tender and full of flavour.
Roasting Radish Mix Black and watermellon fall radish are heirloom variety of daikon family. The watermelon have a bright pink interior and green skin with a peppery flavour. Can eat raw, pickled or cooked. Black radish have an earthy, spicy flavour when raw reminiscent of horseradish When using raw its best thinly sliced, chopped or shredded. Both can be roasted, braised, fried and sauteed.
Heirloom Tomatoes If you are not able to eat all the tomatoes fresh, its easy to preserve them for later. They can be frozen whole by slicing the top of each tomato with a shallow X to prevent from bursting and place them on a cookie sheet to freeze until solid. Bag them according to how you will be using them. Because we are so busy during the summer, Marc and I like to stew them up, pour into glass canning jars (not too full) and freeze them. Whatever works best for you.
Butternut Squash Fall squash that is low in calories and high in vitamines and nutrients. With the cooler weather in the forcast, cozy up with a bowl of warm, creamy butternut squash soup. In a pot with oil cook onions and garlic. Add cut up butternut squash with vegetable broth, boil then simmer for 20 minutes. Pour into blender, add salt and blend until smooth. Done!
Fern Dill Great for flavouring sauces and dips.