Monday, 1 August 2011

Well, we're a day late on our weekly blog, but the veggies went out on time (as always). It threatened to rain on Sunday, but by pick up time (5:00 pm) we had clear blue skies... Remember that post we did earlier regarding conversations about the weather? Hmmnn.

Here's what was in the bin:



and the breakdown (drumroll please):



Beet: Red Ace: This versatile beet has a wonderful texture and a sweet flavour. It contains up to 50% more red pigment than standard beets.






Beet: Touchstone Gold (Beta vulgaris): The stunning color of this beet will liven up any meal, and it’s sweet and delicious flavour will make eating vegetables fun again!




Carrot: Little Fingers (Daucus carota) Heirloom: These baby carrots have sweet and tender roots that grow to about 8 cm in length. Perfect for pickling or eating fresh.




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.




Cucumber: Picolino (Cucumis sativus): Another self pollinating cucumber that produces bountiful yields that are perfect for slicing and pickling.





Kale: Red Russian (Brassica oleracea var. acephala) Heirloom: This Siberian heirloom was brought to Canada in 1885. As with all kale, it is very high in calcium, vitamin C, and beta-carotene.




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.




Onion: Walla Walla (Allium cepa): A very large, flattened, overwintering onion that is well suited to the climate of the Pacific Northwest. Has a mild and juicy flavour.




Potato: Chieftan Organic (Solanum tuberosum): Oval to oblong tubers with smooth, bright red skin and white flesh. Widely adapted variety that stores well. Great to use for boiling, baking, and making french fries.





Turnip: Purple Top White Globe (Brassica rapa var. rapa): These mild and sweet flavoured turnips are nearly round and smooth. They have a bright purple tops, and are a creamy white colour in the lower portion.


Baby (Cora): Also spent time in one of the veggie bins. But this tomato wasn't for sale.

Also, check out some photos from our garlic harvest:


Look out for some of these fine bulbs in the next few CSA boxes. By the way - that big bulb is elephant garlic (in case you were wondering) - not a true garlic!

Here's a small bit of BC history: The Doukhobors, a communal pacifistic religious sect of Russian origin, introduced a garlic cultivar to Canada in the late 1800's or early 1900's while fleeing Russia to escape persecution. The earliest evidence of this cultivar (now known as "Russian Red") in North America is associated with British Columbia, but it is likely that it came to Saskatchewan first. In BC, it is still grown in the Kootaneys, the Okanagan... and now Vancouver! So get those garlic recipes ready.





1 comment:

  1. Delicious Squared

    You'll need:

    Touchstone Gold Beets
    Red Ace Beets
    Lady finger carrots
    Onion
    Turnip
    Ginger
    Curry
    Lettuce
    Beet Greens
    Uprising Breads Irish Soda Bread (Seriously!)
    Egg

    What to do...

    Dinner/Lunch:
    1) Chop up the onion, turnips and beets into squarish shapes. Put them in the pan with oil, ginger, and curry paste.
    2) After a song or two, add chopped beet stalks, carrots, and garlic.
    3) When things are tender to your liking, add chopped beet greens and cook until everything is yummy and tender. You may choose to add more curry paste at this stage.
    4) Serve over a bed of fresh lettuce.
    5) Yum!
    6) Save left overs in an old almond butter jar

    Breakfast:
    1) Warm up left overs
    2) Fry up egg
    3) Toast Uprising Bread's Irish Soda bread (important step!)
    4) Serve left-overs over egg and toast.

    YUM

    ReplyDelete