I’m excited to say that this Friday afternoon (3-7pm) we’ll be opening up our first mini Farmer’s Market! Due to the state of emergency & the limitations of gatherings of 5 or less, we’ll start with having scheduled visits.
If you’re interested in anything below, please contact me (text, email, msg) to place an order so I can set it aside for you. As for payment, you can pay in cash the day of (please bring exact change!) or e-transfer.
**Orders are based on availability, and a first come, first served basis**
If you’re interested in a garden tour, let me know how many people & I can schedule you in (they’ll last about 15-20mins or so). Please dress appropriately! It’s been crazy hot recently, so wear a hat, sunglasses, protective shirt, bring a bottle of water if needed, etc. Contact me for directions to this area.
What’s available from the Kitchen Garden
Friday, May 29th:
-Rhubarb = $5/bunch
-Garlic Chives = $2/bunch
-Onion Chives = $2/bunch
-Lemon Balm = $3/bunch
-Oregano = $2/bunch
-Stinging Nettle = $3.50/100g
-Vegan Pesto = $6/250ml jar
-Tart White Currant Compote = $4/125ml
-Tart Jostaberry Compote = $4/125ml
–Rosemary = $4/125ml jar
-Sage = $4/125ml jar
-Parsley = $4/125ml jar
-Cherry Tomato Mix = $6/250ml jar, 20g/per
Featured Vegetable: Rhubarb
What can you do with rhubarb? Usually it’s cooked like a fruit, and with fruits! It’s lovely in a strawberry rhubarb pie/crisp, scones, compote, muffins, etc. Rhubarb leaves are toxic, so please don’t eat those. You can eat it raw, dipped in sweetener (otherwise it’s quite tart!).
What are some novel ways to use rhubarb?
- Rhubarb Fennel Gin Cocktail
- Rhubarb Sorbet
- Baked Rhubarb with Orange and Cardamom
- Rhubarb Goat Cheese Crostini
- Strawberry Rhubarb Upside Down Cake
What if I can’t use up all that I bought? Easy! Wash it well, dry, and chop it up. Put them into a freezer-friendly ziploc bag, label, and toss it into your freezer! Use it when you need it.
Thanks for your support, and see you in the garden! 😎