Backyard Harvest & Eating: June

Morels from the backyardDespite the fairly miserable June weather, I have to acknowledge my little garden hasn’t done so badly. So far we’ve eaten lots of salad greens, stir-fry greens, flowers, beets and even broad beans from the garden – plus a couple of scraggly purple carrots. And that’s not to gloat about the morels which volunteered in my shade garden and I turned into a pasta sauce last weekend. Since we’re leaving on holidays on Wednesday I’m thinking today might be the one to cut my garlic scapes and mix them up with the spinach that is bolting to make a version of pesto that I can stir into a risotto tonight so I don’t miss out in case the weather gets hot and forces them open in the next couple of weeks.

Everyone here keeps saying that better weather is around the corner, but today has opened up to another bleak rainfall. I’m hoping that this afternoon I can get out and plant a few things before we leave – some more spinach, some more beets, maybe even a few more beans. Definitely some more sprouting broccoli (saw the first head on my white sprouting broccoli yesterday!)

Backyard harvestIn any case, between the garden and the farmer’s market (Wednesday after work, just off the bike path at Terminal Stn.) we’ve been making some fabulous meals lately including:

  • a breakfast dish involving raspberries and rhubarb stewed in honey and vanilla served on plain yogurt.
  • morels in a white wine cream sauce on penne
  • grilled pork loin on a bed of greens with asparagus and aioli, quinoa and mint salad, and vanilla-poached rhubarb with heavy cream for desert. not to mention the appetizer of strawberries & goat cheese on crackers sprinkled with fresh ground pepper
  • bbq chicken with steamed beets (garden) and a sauteed kale, broad bean and beet green side (sprinkled through with prosciutto for extra flavour)

Most pleasingly, all of these meals included a substantial amount of food from our garden (rhubarb, mint, greens, kale, broad beans, beets, beet greens) – and it’s only the start of summer. I’m hoping that with a little warm weather we’ll soon have tomatoes, squash, beans and more greens on our return from the interior. For the trip itself I will be whipping up a batch of rhubarb muffins and we will be sure to pick a ton of greens for the cooler before we go.

Responsible gardening.

11th Ave. Cob Garden Shed

I dropped my car off for servicing this morning on the way to work and so took the opportunity to walk through the Eleventh Ave community garden in the skytrain right of way on my way to the bus. This is a lovely little example of turning wasteland space (between the back of a strip mall, underneath the skytrain) into something green, beatiful and edible. Having said that, it seems to be suffering from the same sort of neglect that lots of our well-intentioned community gardens do.

I am absolutely in love with the community gardens movement in Vancouver with all sorts of small examples popping up all over the place but I do notice that for all the talk about every community garden space in the city being claimed, an awful lot of them go untended. I have been on more than one wait list without ever getting a call and apparently I am not alone. The city claims that there are currently thousands of people on wait lists for garden space.

Peas and Lettuce

In most community gardens there are a few really dedicated gardeners who seriously work their plot year round or at least intensively in the spring/summer…. but there also seems to be a fair number of people who garden one year and then completely forget their plot the next. Which is is fine if there is a plot reallocation process every spring so that new people can get a chance to get in. Strathcona Gardens does something like this and it seems to work well for the mainstay gardeners as well as allowing an influx of new gardeners every year.

Now I don’t want to complain too vociferously, understanding that these gardens are run by volunteers and there’s only so much time that anyone has. It’s mostly that I think the folks who claim community garden plots need to be a tad more responsible about their intentions before they block a space someone else might be able to use. While the initial enthuasiasm usually carries people through the first year, it’s easy to forget about it come other projects, and it is up to those plot holders who are wandering off to inform their garden co-ordinators that their ardour for dirt is not what it was. I personally would like a plot just for storage beans and edamame since I’m curious about trying to grow more of the protein we use all winter, but thus far I haven’t been able to get a plot close enough to our house (the new Pandora Garden was full before I found out about it) that I could go easily to tend it on a regular basis. Now I’m looking at other community spaces and wondering if we can start a garden all of our own in Clinton park or elsewhere, even while knowing there are plots going untended elsewhere.

Alas! But of course I’ve got my own yard to tend to right now anyway, and it is much easier to fit garden-tending in between other chores when I’m at home… So I’ll just remain satisfied at visiting the gardens or others and enjoy the overgrown, going to see chard and lettuce for what it is – beautiful flowers and seeds for the birds.

Will solstice bring summer?

It’s probably a good thing that I didn’t know GardenWorks was having a 30% off sale when I pulled up on Saturday or I would have had more time to rationalize all the “saving money” I could do by purchasing quantity. As it was, I spent another $35 on veggie starts, herbs and seeds to finish off the bulk of my summer planting (and start some winter planting) in anticipation of leaving next week on holidays.

Planting this weekend includes three kinds of cucumbers (my starts from seed died in the wet June we’ve been having), dragon tongue bush beans, basil (start, my seeds aren’t germinating fast enough!), cheddar cauliflower, red-veined sorrel and I put some more sage and parsley starts of my own in pots as well. On my deck I’ve potted some mojito mint as well as an apricot miniature rose which I bought for Brian since he wants to learn about growing roses.

A bit of sun on the yard this weekend. Despite the wet weather we’ve been having, my garden has been very productive thus far, and I am very pleased by the progress of our backyard as a whole. The grass has grown in around the edges, the boxes are overflowing, and there are flowers peeking out everywhere right now: nasturtiums, poppies, borage – with more on the way as my cosmos and summer bulbs start sprouting. (Click the photo to get the full effect of the yard without being there). I really am very pleased at how our hard work has paid off and am moving into maintenance mode as we start to eat quite a lot out of the garden. We picked our first beet on Saturday (a bit bitter, they haven’t gotten enough sun to be really sweet yet), and have pea pods for stirfrys that will soon become peas for eating, lots of greens, and I noticed scapes on my garlic the other day which will soon become pesto.

Not to mention the morels which volunteered in my yard this spring and I finally picked yesterday (after spending a lot of time figuring out how to id them properly) and made a lovely pasta meal out of. I’m hoping that if we do have more rain it will extend their season to mid-July and possibly offer us another small crop – which is at least a side benefit to the grey.

In any event, not being one to complain about the weather, I offer up the following recipe which sure tastes like summer and makes an amazing breakfast addition (not to mention another way to use rhubarb, which I am now in my second crop of).

Raspberries and rhubarb
3/4 pound rhubarb
10 oz. frozen raspberries
1/3 cup apple juice
1/4 cup of honey (or to taste)
1 tsp. vanilla

Put it all in a small saucepan and bring to a boil, turning down to a simmer afterwards for 10-15 minutes. This is a beautiful topping for yogurt (or icecream), without being too sweet. Enjoy!