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Posts Tagged ‘organic garlic’

Some highlights of our gardening adventures in July

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A mid-July harvest of Kale, Collards, Radnips, Carrots, Beans, and Romaine Lettuce.

Happy Smiling Sunflowers.

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Photo by Andrea Nickerson

Farmer Andrea’s Kales are Trees.

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Farmer Andrea’s Companion Planting of Beets and Broccoli is thriving.

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The heat of Summer brings on goodies like Tomatoes (variety: Bosche Blue), Eggplant, Summer Squash (Zucchini + Patty Pan), Winter Squash (like this Acorn Squash), and Watermelon.

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Farmer Faenin is proud of how large his Onions are, these are early ones.

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A Pear Tree planted for baby Lennon 17 years ago has it’s first Red Pear; a lovely Butterfly is sipping sweet juice from rotting fruit.

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‘Seal’ Lavender throwing up the largest spears of all our varieties.

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First time growing Wild Tobacco, for ceremonial purposes.

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View of perennial beds of Sorrel, Onions (for seed), Chamomile, Plantain, Calendula, Horseradish, Chives, Strawberries, Asparagus, and Raspberries, with some Ground Cherries thrown in.

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One of only a few successful Cucumbers.

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It might be time to stop trying to grow Cucumbers outdoors. Between the insects and the mildew it’s a whole lot of work for nothing most years. We keep on trying because we love the taste of field Cukes in varieties not found in any store.

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July is Garlic harvesting, and hanging to dry time. Many thanks to Paul + Andy for getting most of these beauties out of the field.

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pretty little garlic all in a row

Farmer Andrea’s mom came to visit and they harvested some monster Kale!

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Farmer Andrea also introduced the Veggie-Table. Held outside an art studio she shares with her partner, they are bringing Fresh, Local Veggies + Art to downtown Tilbury.

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Our new favourite farm motto song! (I do love me some Brian Wilson.) Please tell us all about your favourite veg-table!

From around the farm this week ….

Monarchs have hatched out and are hanging around with us while we work, this one is sipping on a cracked Black Cherry Tomato.

11958200_830843003703055_5139214276639898949_oAnd we found another, much larger, Cecropia, this one on an Apple Tree.

cecropiaWe’ve planted the last of the lettuce seeds for the season, where these…..

11145910_10153542007401280_1133688028356184826_o…can turn into this….

All of these items were sourced from our farm. We only have a small family patch of Strawberries and 1 small nut Tree though, sorry folks!

All of these items were sourced from our farm. We only have a small family patch of Strawberries and 1 small nut Tree though, sorry folks!

and you can add some of these….

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Scallions

and some of this…

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Broccoli

and some of this…

What we're calling Broccoflower because it's part Broccoli-part Cauliflower

What we’re calling Broccoflower because it’s part Broccoli-part Cauliflower.

and shred up some of these….

Beets and Turnips

Beets and Turnips

Purple Top Turnip beauties

Purple Top Turnip beauties

And if you’re adventurous you can add Kale….

Kale or Palm Trees?

Kale or Palm Trees?

Collards are also bouncing back.

Collards are also bouncing back.

Or you can add Tomatillos (learn more about these delights from last year’s post), Cherry Tomatoes (get ’em while you can!), Sweet Snacking Peppers (the best!), or Dragon Beans! And how would everyone like if we started carrying those delicious Portabello Mushrooms again? Yum! The Pears and Apples were a hit and a nice surprise, let’s hope we can find more little-known sources of unsprayed fruit in the future!

12000986_10153542009871280_357533499521888888_oWith the Kale making a comeback I wanted to share a recipe a member shared with us – easy and simple – 3 Cups of Kale, 3 Garlic Cloves, mix with oil and salt in a food processor and you’ve got delicious Pesto. The last of the Basil will also be available if you want to make a more traditional Pesto. If you didn’t get your Garlic yet now is the time as we’re almost sold out for the season!

The Parsley is looking lovely right now so why not try this beautiful gluten-free and vegan Tabbouleh? The recipe can be found at http://mayihavethatrecipe.com/2015/03/18/not-just-for-passover-recipes-quinoa-tabbouleh/ Or you can google any variation on the Tabbouleh recipe – it’s a farm favourite and we make a huge batch that lasts days! The lemony flavour gets better as it sits and flavours the rest of the dish so it’s meal that tastes better as a leftover.

Quinoa-tabule-passover-620x438Our market table setups from this week….

ShopEco on Tuesday at our new indoor location.

ShopEco on Tuesday at our new indoor location. From their Facebook page.

At our on-farm Wednesday market.

At our on-farm Wednesday market.

Until next time!

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