Monday, 5 September 2011

Week 12 Harvest


Quote of the day comes from one of our westside CSA shareholders. For privacy sake let's call him  Clint R. Hmm, that's too obvious, let's call him C. Robertson (Groening, 1995).

"When it comes to choosing vegetables, you have to follow your gut."


Amongst the ebbs and flows of today's plant slaughter, aka, harvest (only breatharians have clear consciences and restful nights), we forgot to take a showcase photo of the weekly bin. However, we did manage to document a significant conversation comparing carrots with extensive fine root growth to Jean Guy's coiffure, pick and all.

Here's what's in the box:

Beet: Chioggia Guardsmark (Beta vulgaris
This Italian heritage variety has striking alternating rings of bright pink 
and white inside a smooth, light red root. Not a good candidate for pickling.

Carrots: Cosmic Purple (Daucus carota)
A purple skinned carrot with orange/yellow flesh. A good one for getting 
kids into carrots (apparently!)

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.

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.

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.

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.

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.

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.

Cilantro (Coriandrum sativum)

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