One of the challenges of running a seasonal business is staff. We use a mixed bag of folk that come to us with a variety of situations and experiences. Over the course of the summer, we transition from a gaggle of individuals to a well-oiled machine.
Typically, the last to join us and the first to leave are our summer High School students. As a father of two raised sons myself I am particularly fond of this crowd. For most this is their ‘first ever’ job. Patience and respect is the order of the day as they slowly adapt to life as an employee. As their employer, it is a delight to be in the front seat of watching them evolve into contributing team members. It is not uncommon to have our alumni drop in or send us a text or an email just to share a favourite memory or a milestone that they are proud of.
This year I was very excited to have Cooper who was with us last year return to the fold. He has evolved into a lead and is quick to coach up the other students. He is absolutely a terrific kid who is an avid athlete and likes hitting the gym. A first rounder to be sure.
Now all THAT being said…. And I am not quite sure how this started…but whenever anything goes awry, as a collective, we blame Cooper. I make a mistake in the daily count. It is Coopers fault. There is an issue with the irrigation, even though he has not had anything to do with it, it is STILL Coopers fault. Raining more than we anticipated, yup, you guessed it… Cooper again.
I think that would make a great T-shirt (lol)
He has, in fact, become so useful to us, it is hard to imagine how we would manage without him. Not to mention, if he wasn’t here….. well, who would we blame?? (lol)
Thank you, Cooper, for being a good sport and for all your hard work. You are awesome!
Notes from the field. This week, the beans are just green and sadly for a little bit anyways we must put Rhubarb on hold. However, the strawberries are still delicious, and we are rolling out our first Cauliflower and Kohlrabi. Yum!
~ Michael
What’s Fresh This Week
Our summer table is starting to fill in, and the variety is spectacular.
The harvest is really starting to roll in, and we couldn’t be more excited about what we’re bringing in from the fields this week. Here’s a peek at what’s freshly picked and ready for your basket:Green beans
Bunching Onions
Neptune Carrots
Cauliflower
Chives
Cilantro
Cucumbers – Kirby (snackers)
Cucumbers – Raider (slicers)
Garlic Scapes
Kohlrabi (green)
Red Leaf Lettuce
Green Leaf Lettuce
Romaine Lettuce
Radish
Strawberries
Zucchini – green
Recipe of the Week
Garlic Scape Pesto (Nut Free)
Garlic scapes are one of those fleeting spring-to-early-summer treasures that every farmer gets excited about. They’re the curly green shoots that grow from hardneck garlic plants — and they have a mild, sweet garlic flavour that’s less punchy than raw cloves but more complex than roasted garlic. If you’ve never tried them before, this pesto is the perfect introduction. It comes together in minutes, uses just a handful of ingredients, and will elevate everything from pasta and sandwiches to roasted veggies and grilled meats. Plus, it freezes beautifully, so you can enjoy a taste of summer all year long.Ingredients:
- 10 garlic scapes (about 1 cup cut)
- 1/4 tsp salt
- 1/8 tsp pepper
- 2/3 cup olive oil
- 1/4 cup parmesan cheese
Instructions:
- Start by washing your garlic scapes thoroughly. Remove the flower ends by cutting just below the flower head — these parts can be tough and bitter, so it’s best to trim them off.
- Cut the scapes into sections about 1 inch long. This step is optional, but it makes blending them much easier and ensures a smoother pesto.
- Place the chopped garlic scapes, salt, and pepper into the bowl of your food processor. Pulse for about 30 seconds, or until the scapes are finely broken down.
- With the food processor running on low, slowly drizzle in the olive oil through the feed tube. Pouring it in gradually helps the pesto emulsify into a smooth, creamy texture.
- Add in the grated Parmesan cheese and pulse just a few more times — just enough to mix everything together well. Be careful not to over-process at this stage; you want the cheese to stay slightly flecked throughout.
- Taste and adjust seasoning if needed. Use your pesto right away, or transfer to a jar and store in the refrigerator for up to a week. For longer storage, spoon it into ice cube trays or small containers and freeze — it’ll keep for months and is ready to thaw whenever you need a burst of summer flavour.