Picked and Planted (and poking up!) -June 2nd to June 8th

This week we picked:

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Pak Choi and Market Express Turnips and greens -planted 26 April

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Easter Egg radish (aren’t they pretty?) The Cherry Belles are getting really big…

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Mesclun, Buttercrunch lettuce, Red Oak lettuce, Arugula and Spinach

Peppermint Swiss chard – We ate it before we took a picture…ooops…

Ragged Jack and Dinosaur Kale

Rhubarb, Rhubarb and more Rhubarb!

Cilantro, Chives, Green Onion and Sweet Basil

Approx savings compared to local market: $50.12

Total weight picked this week: 12.64 pounds

This week we planted :

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These are the “Salsa bed” and the “Italian bed” – I love the flowering Kale that overwintered under the tunnels.

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Big Beef, Lemon Boy, Black Plum, Menonnite and Sungold Indeterminant tomatoes

Alaska, Subarctic Plenty, Gold Dust and Scotia determinant tomatoes

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The tomatoes were getting “leggy” from the cold weather while they patiently waited on he deck to harden off – we plucked the lower leaves off and buried them deeply in the raised beds and sideways in the rows.  We are trying planters, black film, red film and straw mulch this year, it will be interesting to see which way works best…

Elsewhere in the raised beds and rows…

Jalapeno, King Arthur, Big Bell and a few mystery peppers (my wee one ate a pepper from the market, saved seeds, planted them and stuffed them in the garden!)

Sweet and Opal Basil

Cilantro

Utah celery

Packman and Munchkin broccoli seedlings

Flowers: Galdiolis, Nasturtuim, Calendulas and Sunflowers

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Boyne Raspberries and Galdiolis together in a newly redone bed

Poking up:

My wee girl’s garden is popping up all over the place! The squash have also poked out from the black plastic but no signs of the cucumbers yet….

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“If you are what you eat don’t be fast, cheap and easy” ~ No idea who said this, but it made me bust out laughing when I saw it on a mug! 

Picked and Planted – May 26th – June 1st

This week we picked…

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Cherry Belle and Easter Egg Radishes

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Ragged Jack, Dinosaur and Scotch Blue Curled Kale, chives, chives and more chives! And some cilantro…

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Buttercrunch lettuce, Spicy Mesclun, Arugula and Tyee Spinach and…

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Rhubarb and a lemon!!

Approximate savings compared to the local market: $44.64

Total weight picked this week : 12 lbs

This week we planted:

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Sunstripe, Black Beauty and Butterfish Summer Squash

Mouse Melons, Marketmore 76, String Burpless and Calypso Cucumbers

Scarlett Runner, Tanya’s Pink Pod, Purple Pole Beans

Bright Lights Swiss Chard, Ragged Jack and Redbor Kale

Purple Cauliflower

Purple Sun Carrots

Many, many tomatoes into pots…and a salad bowl!

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“Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.” ~Elizabeth Berry

Waste Not, Want Not – Radish Leaf Pesto

We like to try use as much of each veggie as possible so as to not waste all that hard work. Waste not, Want not! In the case of radish, it is hard to imagine that those prickly little greens could be of much use. To my delight, our CSA posted a recipe last year that is now a staple in our spring diet – Radish Leaf Pesto. It tastes similar to basil pesto, but “pepperier”…that is a word, right?! With radish ready to pick and lovely fresh salads, this pesto is one of my favourite to toss with pasta as a side. Mmmmm……

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Step 1

In a mini chopper, add washed radish leaves and coat well with olive oil. Purée until nice and runny.

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Step 2

Add fresh garlic cloves (I had these dried from last year, green garlic would also be lovely this time of year), salt and pepper to taste and real Parmesan cheese.

I have also added basil and pine nuts, but it is just as nice without it.

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Toss on on pasta, et voila!!

” This Pesto is the best-o!” – Phoebe from Friends