Basket #9

Hello Everyone,


The chill of fall is in the air and I’m once again back to checking the weather forecast obsessively for frost warnings. So far so good, but just to be sure I’ve begun moving a selection of peppers, tomatoes and eggplants into the greenhouse to prolong the harvest!  Luckily there are many other plants out in the garden that can survive a light frost. We’ll also be laying row cover out next to the cucumbers (finally arriving in decent numbers) and French filet beans just in case we need to do a quick cover for frost protection. The tomatoes that remain in the garden will also be swathed in row cover before long. We Zone 3b gardeners have to be pretty cagey if we want to harvest past August! If only the first half of the growing season had been as productive as this past month.


The date for the CSA tour and potluck picnic has been changed to Sunday, September 11, to accommodate a meeting I must attend on Friday at Concordia in Montréal. I’m hoping to get a tour of their rooftop greenhouse and composting unit while I’m visiting . Joe and I will provide a vegetarian and an organic beef version of chili along with buns. If you could indicate what you’d like to bring when you confirm your attendance it will help us plan for keeping foods warm/cold during the tour.


Basket #9


1 bag Asian greens
1 bunch kale OR a bag of chard
1 bunch carrots
1 large zucchini or 1 pint of smaller ones
1 large or two small cucumbers
1 pint beans
1 quart tomatoes
1 item from the “bonus” bin (might be extra tomatoes, kale, carrots, a few peppers, some stray kohlrabi…)


Some serving ideas: 

Gnocci with Arugula and Cambozola 

Summer Green Bean Salad Recipe (adapted from:

3/4 pound green beans, stems pinched off
1 teaspoon finely chopped chives
1/4 teaspoon finely chopped fresh thyme
1 tablespoon minced shallots
2 tablespoons lemon juice
2 tablespoons heavy cream
scant 1/4 teaspoon salt
tiny pinch of freshly ground pepper
1/3 cup olive oil
1 teaspoon honey (optional)
Handful of arugula or Asian greens
Handful of small cherry tomatoes, each cut in half
1/2 cup hazelnuts, smashed and toasted

Start by making the dressing. Whisk together the chives, thyme, shallots, lemon juice, heavy cream, salt and pepper. Whisk in the olive oil with a fork, stirring until everything comes together. Taste and adjust for seasoning. Sometimes my lemon dressings have a puckery edge to them, and when that happens I just whisk in just a touch of honey to counterbalance the sour. Set aside.

In the meantime, bring two quarts of water to a boil. Salt generously and stir in the green beans. Cook for about 1 1/2 minutes. Just until the beans brighten up and soften a touch, I go a bit beyond “al dente” here for this salad. Quickly drain them and run under cold water to stop the cooking.

In a large bowl toss the green beans with the greens, about 1/2 of the hazelnuts, with a big splash of the dressing. Toss well. Taste, and add more dressing, salt or pepper at this point. Toss again if needed. Add the tomatoes and toss very gently.

You can turn this out onto a platter or plate individually topped with the remaining hazelnuts.

Serves about 4.

Prep time: 10 min – Cook time: 10 min


See you at the farm!



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