It is our gardening community that is our highlight this week.
Every year I till up plots and make sure there is water on and ready for over 80 gardeners who descend upon me on mass with an unsettling zeal. They come armed with earth tools, bags of mulch and trays upon trays of plants.
They originate from all over the world and are unified in their passion to grow. Some are very experienced and others are taking their first steps into this new venture. It is individuals, families, friends, people who are coupled and even those who wish they were not.
There are, what I like to call, our ‘Naturalists’: These folks keep it to bare bones. A quick rake, a string drawn and then it is right to planting!
Then there are the ‘Earth Movers’: This is a hard-working bunch. They have dig pathways and build mounds in all kinds of shapes and sizes before they even think about putting anything into the soil.
Finally, there are the ‘Builders’: They carry shoulder full after shoulder full of lumber and trellis and the like. There are sounds of pounding, sawing and screwing as their structures are slowly erected. The industry is quite something. I am still waiting on the day that someone builds a jacuzzi.
It is a joy to see them so happy with their project. When I stroll through on my way to my field, I will often get tagged for a question which quickly becomes a full account of everything that is going on in their little space. The victories, the worries and then the infamous catch all… “NEXT year, I am going to do it this way…” Then they pause, look over their garden and say to me, “I do so love it here”.
Very grateful to be able to share this special field with others who clearly love it as much as we do. It is a gift to be here and through their eyes, I am reminded to cherish this opportunity every day.
Notes from the field this week: Our kale and chard are making their debut. Delicious and extremely nutritious. The high heat reportedly did make some of our cucumbers a bit bitter. Peeling them does help with that, though I am happy to report that this week everything should be just as we would have it in the world of cucurbits. So much on the horizon that we are excited to share with you. Just a few weeks until we are really into the thick of the season!
Enjoy this lovely day and as always, thank you for being a part of our season -)
~Michael
What’s Fresh This Week
Each week brings something new from the farm.
Here’s a look at what we’ve picked fresh for your basket this week:
Green beans
Bunching onions
Neptune carrots
Rainbow carrots
Cauliflower
Chives
Kirby cucumber
Raider cucumber
Curly leaf parsley
Prizm kale
Kohlrabi
Green & red leaf lettuce
Mint
Baby Norland potatoes
Rover radish
Swiss chard
Cherry tomatoes
Green zucchini
Recipe of the Week
Crunchy Rainbow Slaw with Kohlrabi & Carrots
Add a pop of colour to your plate with our Crunchy Rainbow Slaw! This summer stunner stars our freshly picked rainbow carrots and kohlrabi—tossed together in a bright, zesty dressing. It’s the ultimate BBQ sidekick: quick to make, easy to share, and guaranteed to disappear fast!
Ingredients:
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2 kohlrabi bulbs, peeled and julienned (or grated)
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3–4 carrots, julienned (or grated)
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1 bunch green onions, thinly sliced
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½ cup fresh cilantro or curly leaf parsley, roughly chopped
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¼ cup apple cider vinegar (or white wine vinegar)
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2 tbsp olive oil
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1 tbsp honey or maple syrup
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½ tsp salt
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¼ tsp black pepper
Instructions:
- Peel the kohlrabi and carrots. Using a sharp knife, mandoline, or box grater, julienne or grate them into thin matchstick-sized pieces.
- Trim the roots from the green onions and thinly slice the white and light green parts.
- Roughly chop the cilantro or parsley.
- Combine everything in a large bowl; toss together the kohlrabi, carrots, green onions, and fresh herbs.
- For the dressing, in a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey or maple syrup, salt, and pepper until well combined.
- Pour the dressing over the slaw and toss until everything is evenly coated.
- For the best flavour, let the slaw sit for at least 15 minutes at room temperature to allow the vegetables to soften slightly and absorb the dressing.
- Give it one final toss and serve chilled or at room temperature. Great on its own or as a topping for tacos, sandwiches, or grilled proteins.
Optional additions:
- A handful of fresh mint for extra brightness
- A sprinkle of toasted sunflower or pumpkin seeds for crunch
- A dash of lime juice for extra zing
- Add mayonnaise to make a creamy dressing
- Try substituting the vinegar for pickle juice (dill will add a little zip)
Storage Tips & Tricks
🌿Keep your herbs fresher longer🌿
Fresh herbs are a highlight of every basket, but they can wilt quickly if not stored properly. Here are a few simple tips to extend their life so you can enjoy them all week long:
- Parsley, cilantro, and mint do best when treated like cut flowers. Trim the stems and place them in a glass of water (just like a bouquet!), then cover loosely with a plastic bag and refrigerate. Change the water every few days to keep them fresh and perky.
- Chives are happiest wrapped in a slightly damp paper towel and stored in a sealed bag in the fridge. For longer storage, chop them up and freeze in ice cube trays with a little water or oil—perfect for grabbing a cube to toss into soups or scrambled eggs.
- Basil is the exception to the fridge rule—it actually prefers the countertop! Place fresh stems in a glass of water and leave it out at room temperature, away from direct sunlight. Change the water daily, and your basil will stay fragrant and vibrant for days.
With just a little care, your herbs will be ready to brighten up every meal.
