It seems like the summer has only just begun, but already several vegetables have passed out of season. It began with the asparagus, followed by the orach, sorrel, and spinach. Now the edible pod peas are taking their exit. The Chinese Giant have finished already, and this will probably be the last week for Cascadia. The plants are still producing, but the peas are getting to be so speckled we figure it is best to move on.
But they have certainly not left a vacuum. With each passing week, several new vegetables are coming into production. We started with some carrots last week, and have added potatoes, zucchini, and broad beans today. Next week will be green beans and possibly summer turnips, and the cucumbers and cherry tomatoes are not far behind. Such bounty!
There are also some new beginnings of another nature taking place in our community. Judy and Tom’s newest grandchild, Catherine, entered the world last week. Many congratulations to Josephine, Brody, and big sister Maria.
And we have two weddings coming up in our Saskatoon member circle, the first of which will take place next weekend. This is not only a new beginning in the happy couples’ lives, but also for our farm, as they have asked us to grow flowers for the weddings. With some trepidation, we have been enjoying the beauty of the blossoms as we prepare for the big day (the day when we cut and ship the flowers, of course!). I have been experimenting with cutting and arranging the flowers, and never would have guessed how much I would enjoy having a home filled with bouquets. We hope the wedding guests get as much pleasure out of them as we have, and invite anyone else interested in brightening their home with flowers to let us know.
This week’s vegetable orders include new potatoes, carrots, beets, zucchini, and onion thinnings at the bottom of your bags, along with shelling peas and broad beans. For those unfamiliar with the latter, they need to be shelled and then boiled or steamed. Some people then peel each individual bean, though this is too much work for my liking! Broad beans are often used in Middle Eastern cooking and go well with lemon juice, parsley, garlic and onion. I will include a favourite recipe from Middle Eastern Cooking on a Saskatchewan Homestead below.
In a separate bag are your bulky greens – Swiss chard, kale, and lettuce. We are back to small lettuce heads, as the first two seedings are now finished and the third and fourth are ready for thinning. The kale you have received so far is also thinnings; soon we will be on to larger leaves. Unfortunately, our perpetual spinach did not come up this year, but we will start sending some extra chard soon to compensate.
Finally, you have a bag with edible pod peas (a mixture of Oregon Giant and Cascadia sugar snap) and a growing collection of herbs: arugula, cress, dill, parsley (flat leaved and curly), basil, purple basil, mint, and summer savory. Bon appetit!
Broad Bean Salad (Salatat Fool)
1 lb. Shelled broad beans, cooked
1/2 cup finely chopped parsley
4 Tbsp chopped green onions
2 cloves garlic, crushed
1/4 cup olive oil
2 Tbsp lemon juice
salt and pepper to taste
Combine all ingredients well, then place on a platter and serve.