Monarchs here, there and everywhere! Thanks to Lisa Proulx,"The Butterfly Lady of Lake Larose" for passing along some monarch caterpillars for us to care for. They have now scurried off their milkweed and found nice places to form a chrysalis.
Among the parsley. . .
. . . and rosemary . . .
. . . and even on a fig leaf. Monarchs on fig trees? Only in Gilbert's Cove!
Today the bees were busy after the rain . . .
. . . on the borage . . .
. . . and Mexican torch flowers.
What a glorious time of the year!
You won't want to miss this year's Open Farm Day. We're planning a scavenger hunt, face painting, seed threshing demonstrations and more! Learn about organic farming the French intensive way. We'd love to see you on Sunday, September 18th from 1-4pm. Rain or Shine.
Marie et Joseph Dugas Beans
We're keeping up on the weeding!
Nigella glistening after the rain.
Did you know that we grow milkweed for the butterfly club?
In this week's CSA basket you'll find an assortment of colourful daikons. These types of radishes are said to be cultivated more than any other vegetable in Japan today. The name is derived from the Japanese words 'dai', meaning large and 'kon', meaning root.
Daikons are very high in Vitamin C (124% DV) and also contain the antioxidant Kaempferol. They also contain a good quantity of vitamins and minerals such as folate (24% DV for one 7-inch radish), B6 (8% DV), potassium (22%), magnesium (14%), calcium (9% DV), and iron (8% DV).
Daikons are great as a roasted vegetable, added to soups or steamed or sautéed. Typically, though, Daikons are eaten raw or fermented as a condiment or side dish.
Here' our favourite recipe:
Yuki's Daikon Salad (or how to get some of the sharpness out of radishes!):
Slice or grate daikon (optional: add carrots or turnips as well for flavour and colour. If you really don't like the sharpness of radishes, add even more carrots.)
Salt and let stand to remove water. Watch the pieces sweat it out!
Drain off water, or rinse if you prefer removing more salt.
Toss with apple cider vinegar and a bit of sweetener such as honey or maple syrup. Sprinkle with sesame seed oil and enjoy! You can also season with lemon juice, balsamic vinegar, soy sauce, tahini, or other spices. Try different blends to suit your tastes.
Welcome to September! This week's CSA is mostly crunchy and a little sweet. But you may be wondering: what are these furry little pods?
Those are soybeans, also known as edamame. To prepare, just boil or steam until tender (about 5-6 minutes once the water is boiling). Strain and pop the beans out of the shell and into your mouth. Typically edamame are salted, before or after cooking, but you can also add garlic or other seasonings.
Soybeans are high in protein and iron and are a great snacking bean. They're also great for the soil, once considered sacred and prized in crop rotation for their work in fixing nitrogen
Soy is thought to be one of the earliest cultivated crops. While a major and important crop in China, Japan and Korea, soy has a short history in North America -- only considered as a food product after about 1920. Worldwide, soy is overwhelmingly used for processing in animal feed or industrial products and many commercial varieties are genetically engineered. Over the years, we have grown and saved seed from a number of heirloom (non-gmo) varieties -- to provide you with a little protein packed treat. These heritage seeds have some wonderfully enticing names such as "Envy", "Butterbean", and "Beerfriend" (presumably because soy is good pub food).