Comings and goings

  
In theory, I find it easy to accept the principle that seasonal eating means that most produce is only available for a few weeks before it’s time to move on to the next veggie. In reality, it’s so much harder to say goodbye to certain favourites — like peas. But this week’s order makes it clear that pea season is coming to an end. After the season’s bounty, the only peas available this week were a half pail of Oregon Giant snow peas for each order. Where once stood our rows of shelling peas, now we have empty garden, nicely push cultivated to maintain soil texture and keep down the weeds. The good news is that our third seeding is coming along, so the peas will make a comeback soon, but nevertheless, I’m needing to accept that their season is almost over.

Our garlic also seems to think the season’s over. Probably because the early spring was so dry, much of our garlic has called it quits and dried up early. The bonus for you is that there was a small braid of garlic in this week’s order. The bonus for us is another patch of garden ready for fall. (And don’t worry, there will still be fall/winter garlic coming as well.)

  
On the other hand, our lettuce, which had taken a brief break, is now back. This week’s order contains a couple small heads as our newest patch gains strength. We also have two lovely rows just emerging from the soil, and the cool weather forecast for this week bodes well for its growth.

The mid-summer veggies are growing well (and not as out-of-control as we had feared last week!). Beans, zucchini, cucumbers, tomatoes, and Hot Hungarian wax peppers are all on the menu this week. Do let me know if you’d like to purchase pickling cukes ($1/lb for members).

The cherry tomatoes took a little break over the weekend, but there should be some on Wednesday and more for weeks to come. Mixed in with them will be some red currant tomatoes. I’m growing these for seed for Prairie Garden Seeds, but now that I’ve collected seed from 65 fruits this morning, the rest should be available for eating! In the next week or two, you can also look forward to celery and corn.

Our root crops are looking absolutely lovely this year, so of course you have potatoes, carrots, beets, onions, and kohlrabi (not exactly a root) in your orders this week.

As for herbs, the second seeding of coriander is in its prime, as is the basil. If you would like extras (especially of basil) please let me know. The parsley is also flourishing and the New Zealand spinach just keeps on coming. Summer savory is pretty much finished for the season now, but if you would like a little bit more, let us know (and the same goes for mint).

We’ve been working on the cooking greens patch in hopes of keeping the greens coming into the fall and early winter. I’ve been pulling the bolting mustard greens and the remaining ones are looking lovely. I’ve also been thinning the abundant kale so there’s more room for the plants to grow. We’ve been pretty much clear-cutting the perpetual spinach, as its ability to grow back is remarkable, and we’ve started sending the newest seeding of Swiss chard in hopes that the plants won’t get too enormous!

As always, we value feedback from our members. Do let us know if you are receiving too much or too little of anything and we will do our best to adjust quantities. We don’t want to be sending more food than you can use, nor do we want to hold back something that’s plentiful if you could use more!

Now that tomatoes are in season, I thought I’d share another of our favourite greens recipes:

Garlicky garbanzos and kale

1 bunch kale

1 tsp oil

4 cloves garlic

1 Tbsp ginger

2 tomatoes, chopped

2 cups cooked chick peas (or other dried beans)

1 tsp Bragg’s (or soy sauce)

Heat the oil and saute garlic and ginger for a few minutes. Add the tomatoes and chick peas (or other dried beans — we’re growing garbazos this year but haven’t for a while, so I substitute other beans. I find that Norwegian brown or Mrs. Kahl’s work well, but you could use whatever kind of beans you like — or leftover cooked chicken or pork for that matter). Cook 5 minutes. Add the Bragg’s and stir. Spread the kale (stemmed and finely chopped) on top and cook until tender. Mmmm!

Another mid-summer menu idea: last night we had pizza made with fresh tomato sauce (from another variety of tomatoes I was saving seed from, along with onions, garlic, and basil), grilled zucchini, more basil, and cheddar cheese. Delicioso!

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