Sunday, 21 August 2011

Week 10: Two-Fifths Harvest on the Twenty-First

This week, 3 of 5 ICF members were 'MIA on Harvest Day', but with the exceptional help of good friends, the bins were packed and ready for happy homes by the usual time. Not having been present, I can only imagine how nicely the ducks were lining up. The showcase spread above says it all.

The fowl...


Onion: Redwing (Allium cepa)

Globe shaped purple onions that have a glossy skin and strong neck. Redwing onions are

well suited for storage.


Bush Bean: Royal Burgundy (Phaseolus vulgaris)

A vigorous upright plant produces a long harvest of dark purple pods. Pods turn green

when cooked.


Bush Bean: Dragon Tongue (Phaseolus vulgaris)

An old Dutch heritage variety that can be eaten fresh, or dried for use in winter soups

and stews.


Kale: Winterbor (Brassica oleracea var. acephala)

This Scottish kale has vigorous growth and is extremely productive well into the

fall months. It produces thick, very curly, ruffled, blue-green leaves.


Beet: Red Ace (Beta vulgaris)

This versatile beet has a wonderful texture and a sweet flavour. It contains up to 50%

more red pigment than standard beets.


Leeks: Varna (Allium ampeloprasum var. porrum)

The ultimate fast growing summer leek. Produces thin white stalks that can reach a

length of 35 cms.


Summer Squash: Amatista Grey (Cucurbita pepo)

These grayish green summer squashes are some of the first squashes to mature. Their

zucchini like taste and texture make them versatile around the kitchen.


Summer Squash: Sunburst (Cucurbita pepo)

This vivid yellow summer squash has dazzling colour and a sweet flavour. Steam them whole

for a tasty treat!


Summer Squash: Starship (Cucurbita pepo)

This dark green paddy pan is our fastest growing variety. A shiny summer squash that keeps

its distinctive shape and grows vigorously.


Fennel: Selma Fino (Foeniculum vulgare var. dulce)

The mild licorice flavour of this fennel make it tasty treat! Perfect as a snack on it’s

own or served in salads and stews.


Collard Greens: Champion (Brassica oleracea var. acephala)

Collards, part of the cabbage family, produce fleshy leaves as opposed to heads. Great

texture and flavour can be enjoyed steamed, boiled, or stir-fried.


Cucumber: White (Cucumis sativus) Medium size, white cucumber from Italy. Thin skin, traditionally used for pickling but also good for fresh eating.


Cucumber: Picolino (Cucumis sativus)

Another self pollinating cucumber that produces bountiful yields that are perfect for

slicing and pickling.


Cucumber: Little Potato (Cucumis sativus) Heirloom

Little potato has a texture of aged alabaster, the colour of pomme de terre, and a zesty

lemon burpless flesh. We think this is the gourmet cucumber par excellence.


Cucumber: Lemon Cucumber (Cucumis sativus)

This obscure looking heritage cucumber is small, round and lemon coloured. The flesh is

sweet tasting and never bitter!


Cucumber: Richmond Green Apple (Cucumis sativus) Heirloom

An Australian heirloom that is starting to impress gardeners worldwide. Rounded “apples”

with crisp, white flesh that is incredibly juicy with a refreshing tang.


This week's garlic variety is called Music, or sometimes Musica, a hardneck that is known for its great size, taste and ability to grow well in northern climates. Allegedly (from farmer folklore), the variety is named after an Ontario grower, Mr. Al Music, who received the stock from a fellow Yugoslav. Garlic in general is believed to have originated from wild varieties in the mountainous regions of Afghanistan, Uzbekistan, and Tajikistan. I'm a little disappointed with the lack of google street view for this part of the world, inhibiting my electronic international garden comparisons (also known as veggie street creeping).

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