Week 11 Harvest

Kohlrabi County

This kohlrabi-sunshine-farmer portrait trend reeks of a holiday calendar. All proceeds from sales will go towards an aggressive marketing campaign to raise the profile of one of the most humble (and photogenic) vegetables in town.

The following recipe emerged from a casual conversation with an acquaintance on a pleasantly Vancouver morning:

Kolhrabi, fresh, raw, shredded

Dates, chopped

Golden Raisins

Honey and Balsamic vinaigrette

– all ingredient portions to be determined by chef’s personality.

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Week 10: Two-Fifths Harvest on the Twenty-First

This week, 3 of 5 ICF members were ‘MIA on Harvest Day’, but with the exceptional help of good friends, the bins were packed and ready for happy homes by the usual time. Not having been present, I can only imagine how nicely the ducks were lining up. The showcase spread above says it all.

The fowl…

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.

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.

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.

Beet: Red Ace (Beta vulgaris)

This versatile beet has a wonderful texture and a sweet flavour. It contains up to 50%

more red pigment than standard beets.

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.

Fennel: Selma Fino (Foeniculum vulgare var. dulce)

The mild licorice flavour of this fennel make it tasty treat! Perfect as a snack on it’s

own or served in salads and stews.

Collard Greens: Champion (Brassica oleracea var. acephala)

Collards, part of the cabbage family, produce fleshy leaves as opposed to heads. Great

texture and flavour can be enjoyed steamed, boiled, or stir-fried.

Cucumber: White (Cucumis sativus) Medium size, white cucumber from Italy. Thin skin, traditionally used for pickling but also good for fresh eating.



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 heirloom that is starting to impress gardeners worldwide. Rounded “apples”

with crisp, white flesh that is incredibly juicy with a refreshing tang.

This week’s garlic variety is called Music, or sometimes Musica, a hardneck that is known for its great size, taste and ability to grow well in northern climates. Allegedly (from farmer folklore), the variety is named after an Ontario grower, Mr. Al Music, who received the stock from a fellow Yugoslav. Garlic in general is believed to have originated from wild varieties in the mountainous regions of Afghanistan, Uzbekistan, and Tajikistan. I’m a little disappointed with the lack of google street view for this part of the world, inhibiting my electronic international garden comparisons (also known as veggie street creeping).

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Weird Carrots



So carrots. Sometimes when a carrot is growing, it’ll hit a rock or something in the soil, and depending on how old the carrot is, and how big the rock is, it’ll split, or grow into weird shapes. The carrot itself is still a delicious nutritious carrot. But it just looks different. Here are some of the weird looking carrots that we harvested this week.



So one of our CSA members got this one in their bin (above). It kind of looks like a high five. Or a garden trowel. Or a regular carrot with two big arms.

Here’s a picture of Jean Guy and Chris high fiving with the high five carrot.





This one looks like the X-wing fighter jet from star wars.

And here’s one that I found on the internet because we only actually had 3 weird looking carrots:

I think it looks like it has four legs and a big nose.

Anyways here’s what the weeks bin looked like:



And the culprits:

Carrot: Scarlet Nantes (Dauscus carota) HeirloomThis heirloom variety has been grown and adapted to North American conditions for at least 50 years. It has strong tops and delicious flavour.

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.

Kohlrabi greens: Kohlrabi is a cultivar of the cabbage. Its name means “cabbage turnip” and has a mild flavor reminiscent of these two vegetables. The greens are also edible and delicious! These can be cooked just like Swiss chard.


Cucumber: Cool Breeze (Cucumis sativus) This self polinating cucumber produces uniform, dark green cukes in only 45 days! Perfect to use raw and an excellent candidate for pickling.

Cucumber: Richmond Green Apple (Cucumis sativus) HeirloomAn Australian heirloom that is starting to impress gardeners worldwide. Rounded “apples” with crisp, white flesh that is incredibly juicy with a refreshing tang.


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.

Kale: Red Russian (Brassica oleracea var. acephala) Heirloom This Siberian heirloom was brought to Canada in 1885. As with all kale, it is very high in calcium, vitamin C, and beta-carotene.

Kohlrabi: Kolibri (Brassica oleracea var. gongylodes)Kohlrabi can be used around the kitchen just as you would a carrot. They are a great source of vitamin C, calcium, and iron. When eaten raw they taste like a radish, and when cooked they taste like a cabbage.


Leeks: Varna (Allium ampeloprasum var. porrum)The ultimate fast growing summer leek. Produces thin white stalks that can reach a length of 35 cms.


Onion: Candy (Allium cepa)These large, white, classic looking round onions have a mild yet sweet flavour.


Pac Choi: Toy Choi (Brassica rapa chinensis)“extra dwarf” variety very tender, nitrous and juicy.



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.

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.

Swiss Chard: Bright Lights (Beta vulgaris var. cicla)This beet relative is a good source of beta-carotene, vitamin C, iron and calcium. Thick red, yellow, gold, rose and white stems add colour and flavour to any meal.

Cucumber: White (Cucumis sativus)Medium size, white cucumber from Italy. Thin skin. Used traditionally for pickling but also good for fresh eating.

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.

Potato: Yukon Gold Organic (Solanum tuberosum) An early season potato that produces oval shaped tubers with yellow skin and yellow flesh that retains its colour when cooked.

An excellent choice for baking, boiling, roasting and frying. Stores very well.


Basil: Italian (Ocimum basilicum)A very popular versatile herb. Both fresh and dried leaves are used in seasoning meat, poultry, fish, many italian tomato and pasta dishes. It is also used in salads, dressings and is the main ingredient in pesto sauce.



Sprouts: Sunflower (Helianthus annuus) Sunflower sprouts are baby sunflowers. While many of us do know that sunflower seeds are nutritious, few people realize that they are almost 25% protein, contain vitamins A, D, E, and B complex, incredible amounts of potassium, and are high in calcium, magnesium, and iron. And since germination activates a plant’s stored energy, the sprouts have fewer calories, yet more of all these vitamins and minerals than do the dry seeds!

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Supercauliflowercheesebuteggswerequiteatrocious

Well, we’re a day late on our weekly blog, but the veggies went out on time (as always). It threatened to rain on Sunday, but by pick up time (5:00 pm) we had clear blue skies… Remember that post we did earlier regarding conversations about the weather? Hmmnn.

Here’s what was in the bin:


and the breakdown (drumroll please):

Beet: Red Ace: This versatile beet has a wonderful texture and a sweet flavour. It contains up to 50% more red pigment than standard beets.


Beet: Touchstone Gold (Beta vulgaris): The stunning color of this beet will liven up any meal, and it’s sweet and delicious flavour will make eating vegetables fun again!


Carrot: Little Fingers (Daucus carota) Heirloom: These baby carrots have sweet and tender roots that grow to about 8 cm in length. Perfect for pickling or eating fresh.



Cucumber: Richmond Green Apple (Cucumis sativus) Heirloom: An Australian heirloom that is starting to impress gardeners worldwide. Rounded “apples” with crisp, white flesh that is incredibly juicy with a refreshing tang.


Cucumber: Picolino (Cucumis sativus): Another self pollinating cucumber that produces bountiful yields that are perfect for slicing and pickling.

Kale: Red Russian (Brassica oleracea var. acephala) Heirloom: This Siberian heirloom was brought to Canada in 1885. As with all kale, it is very high in calcium, vitamin C, and beta-carotene.


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.

Onion: Walla Walla (Allium cepa): A very large, flattened, overwintering onion that is well suited to the climate of the Pacific Northwest. Has a mild and juicy flavour.


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.

Turnip: Purple Top White Globe (Brassica rapa var. rapa): These mild and sweet flavoured turnips are nearly round and smooth. They have a bright purple tops, and are a creamy white colour in the lower portion.


Baby (Cora): Also spent time in one of the veggie bins. But this tomato wasn’t for sale.

Also, check out some photos from our garlic harvest:


Look out for some of these fine bulbs in the next few CSA boxes. By the way – that big bulb is elephant garlic (in case you were wondering) – not a true garlic!

Here’s a small bit of BC history: The Doukhobors, a communal pacifistic religious sect of Russian origin, introduced a garlic cultivar to Canada in the late 1800’s or early 1900’s while fleeing Russia to escape persecution. The earliest evidence of this cultivar (now known as “Russian Red”) in North America is associated with British Columbia, but it is likely that it came to Saskatchewan first. In BC, it is still grown in the Kootaneys, the Okanagan… and now Vancouver! So get those garlic recipes ready.

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