A reminder that the final week of the CSA veggie pickup is currently undetermined and may be in up to a month (or more) from now, it depends on the weather but there will be 1 more final veggie pickup. We will send out emails and post on the blog when we know when the final pickup will be.
One thing we did on our “week off” was plant Garlic in several different places to see how well it does – in black plastic (after removing the previous crop), in a compost-rich raised bed, and in this raised bed made of spoiled hay.
Pick List Week #18:
Dried Black Beans: we grew out a pole bean called Cherokee ‘Trail of Tears’. It was supposed to be harvested as a fresh bean but we had so many Dragon beans that we decided to keep these heirloom beans as a seed and dried bean crop. The seeds we planted this year have been saved by Rashel every year for the last 7 years. When the Cherokee were forced from their homes and made to walk what is now called the Trail of Tears one of the only things they had left when the walk was over were these beans. They have an incredible tale to tell. Keep them to use as a dried black bean or save them to plant or to share with others.
Watermelon, Squash, or Pumpkin courtesy of Meme and Pepe’s garden in Pointe-Aux-Roches
Lettuce – this week’s lettuce mix is a spicier, more flavourful mix of mostly Asian greens. It has a mix of Tatsoi, Mizuna, Red Giant, Scarlet Frills, Arugula, and more, mixed with Pea Shoots, Parsley, and Nasturtiums. Most of the greens can also be used for braising or in a stir fry.
This past week we were fortunate to attend the launch of the Good Food Charter of Windsor-Essex, the culmination of years of work from dedicated community members currently operating as Food Matters Windsor-Essex. There were over a dozen local chefs featuring a wide variety of delicious dishes made of local ingredients. Chef Benjamin Leblanc-Beaudoin of the Iron Kettle B&B in Comber used our Sunchokes to make a delicious creamy soup as well as a cornbread.
Remember to watch out for grubs in the Sunchoke tubers (we are looking into this problem but as you’ll see in the following link everyone says there are no problems with pests in Sunchokes), Chef Ben suggests putting the tubers in hot water to flush out the grubs before scrubbing and prepping for a meal. You can also plant them! Find out more and get some great recipes from Mother Earth News.
Week #18 Basket