Folks often ask us; "well, what are you going to do now that the market is done?" Truthfully, the list is long, but the pace is very different. During market season the schedule is set and the harvesting is intense. Much of our crops are harvested for the season and now it's time to clean up the garden, the work area and plan for next year. This week our tulip, anemone and ranunculus bulbs have arrived so we will be preparing space for them and getting them in the ground before the end of October. We like to clear some of the garden and get cover crop planted to be able to return essential nutrients to the ground. But next week Paul and I are going to take a breather and re-fuel before we continue with all those tasks.
Thank you for supporting our small farm here in South Surrey. There are not too many farms that are able to open their doors and support a one day a week market and receive as much engagement. This is unique and that is not lost on us. You have made a visit to the farm on Tuesday part of your weekly rhythm and we are so grateful. It may be a rainy last market but please come out and gather your local produce for a Thanksgiving feast or just to nourish you this week.
After this cooler week and given that it's the end of August, our zucchini plants are coming to an end. But the sweet peppers are kicking into high gear - so it's a great time to get in a really yummy pasta salad.
Whisk together in a small bowl:
¼ cup red wine vinegar
½ tsp sale
1/8 tsp pepper
1 clove garlic
1 T Dijon mustard
¼ cup olive oil
¼ cup fresh basil (chopped)
4 oz/125 g uncooked pasta
Cook pasta, toss with 1/3 of dressing.
2 cups fresh vegetables chopped
(zucchini, sweet peppers, cucumbers, broccoli)
3 medium tomatoes chopped
½ cup sliced olives
Add to pasta and top with remaining dressing.
½ cup fresh basil leaves
2 T fresh parsley
Cover and chill for 4-24 hours.
½ cup parmesan cheese or crumbled feta
Sprinkle on top before serving.
From Simply In Season
Season of abundance:
It's easy to feel overwhelmed by the abundance of the harvest at this point in the season. What should I eat first? What, I need to harvest cucumbers again? I need to find time to freeze my green beans for the season! But truly there is so much to be grateful for.
Here's the list from this week:
- amazing fresh corn on the cob for supper on Tuesday
- a friend veterinarian who is willing to help us with our goat herd
- crates of beautiful slicer tomatoes and melons - long anticipated
- time away at a lake last weekend with family and friends
- thankful to my parents for keeping things going last weekend
- homes for all those flower bouquets - thank you everyone!
- Denise and Brent's patient bean picking - it's quite relentless now.
- Kate and Zoë doing a bunch of dead heading in the flowers today
I'm keeping this short and sweet this week because we are attempting to head off for a few days to a lake after a morning of flower designing:) Because it's so hot this weekend my Mom will be bringing a few pails of flower bouquets to the roadside at a time, we'll have enough to last Friday and Saturday but we don't want them all sitting in the heat. So you can know when you come by they haven't been out there all day.
We are grateful to have people that can step up and water and pick those things that need daily picking (like zucchini and melons). The melons, tomatoes and eggplant are loving this hot weather. If you haven't tried our melons yet you won't be disappointed. It's one of the special things we grow and we're thrilled to be able to offer you vine-ripened melons (something you can only buy right from your farmers!) Have a great long weekend, stay safe and find some shade - or at least some water to dip in.
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