Basket #11

Hello Everyone, 

We held our first annual Wellspring Gardens tour and picnic this past Sunday at the farm. I regret that the scheduling didn’t work for a number of you. For those that were able to come, the visit included a walking tour of the irrigation pond, some of the garden plots and a jaunt down to the end of our 30-acre field to check out the potato field and see the site for our first eco-cabin (perched atop a cliff with a 120-degree view of the Petawawa Hills).  We also gave a brief overview of the five-year plan which takes us from our present-day CSA to a multi-faceted operation that includes a much-expanded CSA membership, farm gate sales, fruit and meat shares, eco-cabins for retreat activities and a B&B in the fifth year. We’re also tossing around the idea of a seasonal café (The Summer Kitchen) serving farm produce and other organic food, however that falls into the ten-year plan, which has yet to be drawn up! A few energetic members decided to extend their stroll to include one of the back trails on the farm and met up with us later at the house.

Generous helpings of food, wine, conversation and music finished out the event. 

The weather forecast is issuing a frost warning for tonight and the overnight temps are looking coolish into the weekend so I’ve spent a couple of days harvesting tender crops, moving the garlic and onions into the house and protecting crops with row cover. Yours truly and Joe, the infrastructure guy, draped the last row of tomatoes at 10:30 tonight! 

Tomatoes shrouded in row cover

So here’s the lineup… 

Basket #11 

1 head buttercrunch lettuce
1 bag Asian greens (mix of arugula, mizuna, red mustard, Russian kale and tatsoi)
Zucchini (1 large or pint)
Cucumber (1 large or pint)
Tomatoes (pint of small or 1 beefsteak)
1 bunch French Breakfast radishes
1 bunch of either kale or broccoli raab (rapini)
1 bunch carrots
1 item from “extras” bin  

Serving ideas: 

Wilted Asian Greens (use greens in place of tatsoi and mizuna)
Quick Cucumber Mint Pickle
Slice a cucumber and mix with a tablespoon or so of chopped mint. Dress with sugar and vinegar and let marinate for at least 30 minutes before serving.

 See you at the farm 🙂


2 responses to this post.

  1. Could you please tell us what kind of tomato row cover that is? I have a small garden here in Texas, and the sun bakes everything dry, no matter how much water I try to use.


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