Archive for June, 2012


Summer Squash from Left to Right – Deema Hybrid from Dam Seeds; Dunja from Johnny’s Seeds; Baby Tiger Hybrid from Dam Seeds; G-Star (larger green one) from Dam Seeds; Y-Star (yellow one with green end) from Dam Seeds; Sunburst from Dam Seeds.

Missing from the picture – Zephyr F1 from Johnny’s Seeds and Yellow Crookneck from Johnny’s Seeds.

There is such a large, colourful, sweet, and creamy variety of Summer Squash that we couldn’t resist ordering, almost, all of them.


These unidentified Native Bees are busy Pollinating more Blossoms for us!


Our favourite way to eat them? When young, raw. They are super sweet and delish!


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We didn’t get a shot of a complete box this week but here’s what you have to look forward to in this week’s boxes. (Substitutions may be made and there may be surprises not listed below.)

Large baskets will include:

Head Lettuce, either Leafy Green or Romaine

Rainbow Chard

Snow Peas and Snap Peas (the fat Snap Peas are perfect for fresh eating while the flat Snow Peas are better suited to stir fries, soups, or blanching and freezing for the Winter)

Collards (a large, flat, kale-like green)

New this week is – Cilantro

Salad Mix

Bok Choy

Small baskets will see:

Snap+Snow Peas

Head Lettuce (either Leafy Green or Romaine)

Rainbow Chard

and new this week – Collards

Leafy Greens baskets have Kale, Collards, and Rainbow Chard.

Here is a great dressing recipe for this week from Renee at Made With Metta.

Garlic scapes give this tasty dressing a light garlic flavor and the fresh parsley gives the dressing a  beautiful green color.  Enjoy over your favourite greens, and fresh veggies.

Garlic Scape Dressing

2 garlic scapes, coarsely chopped

2 green onions, coarsely chopped

1 tablespoons parsley, coarsely chopped

1 teaspoon raw organic honey or maple syrup

2 teaspoons Dijon mustard

4 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1/2 teaspoon dillweed

dash salt

fresh ground black pepper, to taste

½ cup extra virgin olive oil

In a blender, combine the garlic scapes, onions, honey, parsley, mustard, red wine vinegar, lemon juice, dill, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended. Makes 1 cup.

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Our hard work is finally paying off! It caught us a bit off-guard as we’re still busy planting and weeding (oh, the weeding, it never ends!) but our April-planted Peas are finally producing tasty pods.

Contents in the Large and Small baskets vary and substitutions may be made.

Here’s a Large Basket plus a Leafy Greens share:

Inside you may find:

‘Red Rover’ Radishes

And …

Snow Peas+Snap Peas (both have edible pods)


leafy green Head Lettuce

Overwintered Leeks

Garlic Scapes

Chard ‘Bright Lights’

Leafy Greens shares contain:

curly Kale (pictured with succulent delicious Purslane)


Chard + leafy green Head Lettuce

Every week we will also feature recipes for some of the produce in the baskets. One of our CSA members, Renee Trepanier of Made With Metta, has graciously offered to supply recipes. Renee is a certified raw food chef and regularly teaches vegan and vegetarian cooking classes at Superstores around Windsor-Essex as well as organizing potlucks in the area.

This week’s recipe is: White Bean and Garlic Scape Spread

 It can be used it as a sandwich spread or as a dip and will keep for a week in the fridge. It originally calls for garlic clove, but switched it to scapes. (Note: there are many tasty garlic scape pesto recipes online as well.)
1/3 cup sliced garlic scapes (3 to 4)
1 lemon, juiced
1/2 teaspoon sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
4 Tablespoons extra virgin olive oil, plus more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture has reached desired consistency. Add more salt, pepper and/or lemon juice, if desired.

Spread out on a plate, drizzle with olive oil, and sprinkle with more salt.  Spread it on to your favourite cracker, pita chip or use as a sandwich spread and top with your favourite veggies.

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