Tuesday, 13 September 2011

"Friday the 13th" Harvest

Just to clarify, week 13 has the number 13 in it, so does Friday the 13th (Peter's favourite movie series containing hockey equipment, summer camp and swimming scenes). "Friday the 13th" harvest. Perfect.

Systems perspective!

Reductionist view!

Heirloom Tomatoes (Lycopersicon lycopersicum)
Our tomatoes are suffering from an unknown malaise (perhaps ennui?) and our yields are not that high this year. Each box received a 1/4 lbs mixed bag.

Parsley (Petroselinum crispum)
Parsley is commonly used as a herb in alternative herbal treatments to treat ailments. It is used to cleanse the blood, prevent kidney stones and for prostate problems. It is chalk full of vitamin C to boot, so fill your boots.

Bush Bean: Valentino (Phaseolus vulgaris)

This classic looking green bean is very low in fiber which makes them very tender 
when cooked. A perfect bean for fresh cooking, canning and pickling.

Bush Bean: Golden Child (Phaseolus vulgaris)

This striking yellow bean has a wonderful texture and flavour making it very 
versatile in the kitchen.

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.

Scallion: Ramrod (Allium wakegi)
A Lisbon type that bulbs, excellent flavour, great as a salad onion.

Kale: Lacinato (Brassica oleracea var. acephala)
Also called Black Tuscan, this kale produces long, dark green-blue
leaves that are full of flavour and very tender. Great to serve as kale chips!

Swiss Chard: Bright Lights (Beta vulgaris var. cicla)
This beet relative is a good source of beta-carotene, vitamin C, iron and
calcium. Thick red, yellow, gold, rose and white stems add colour and
flavour to any meal.

Carrot: Scarlet Nantes (Dauscus carota) Heirloom
This variety has been grown and adapted to North American
conditions for at least 50 years. It has strong tops and delicious flavour.


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.

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 variety that is starting to impress gardeners worldwide.
Rounded “apples” with crisp, white flesh that is incredibly juicy with a refreshing tang.


Garlic: Russian Red
(Allium ophioscorodon

The Doukhobors, a communal pacifistic religious sect of
Russian origin, introduced this garlic cultivar to British Columbia
in the late 1800s. A Rocambole hardneck variety with a strong garlic
flavor and a warm sweet aftertaste.

1 comment:

  1. But who knows what the hell else is going on deep in the soul of a carrot?
    -Michael Pollan