Produce For August 1 And 5, 2023

by Jul 31, 20232023 Produce Update

New handicrafts from the women of Tubahumurize, in Rwanda, are now available at the Saturday markets (weather permitting).

Market hours this week are:

Tuesday from 7:00 p.m. to 8:30 p.m.

Saturday from 11:00 a.m. to 1:00 p.m.

Garden News

Please check our new blog entries at the Dirty Hands Diaries. Everyone is welcome to submit blog posts related, however tangentially, to the Green & Gold Community Garden. Please email them to:

Sustainable Foods Edmonton Community Garden Bike Tour

  • Saturday, August 19th (9:30am-12:30pm). – This year we are touring Southside gardens: Royal Gardens, Duggan, Heritage, Yellowbird and Blue Quill. It will be an interesting, engaging ride and lunch is included! Cost is $11.98 per person. Please register here.

Yoga at the Green & Gold Community Garden!

  • Steve Bell, a yoga instructor from the Parkallen community will be conducting an outdoor yoga class at the garden on Saturday August 19 from 8:45-9:45 am (weather permitting). We will gather on the lawn on the south side of the garden close to the trees bordering the orchard. Bring your yoga mat and join us – all ages and abilities welcome! The class if free but if you want to make a donation, Steve will be gifting all proceeds to the Green & Gold Community Garden. Steve has been practicing yoga for 20+ years and became YAA 500 hour certified to teach in 2020. His classes mix gentle asana practice with breath work and meditation. He teaches online through Zoom and in person.

Please note: There’s no custom picking by volunteers or self-serve at the kiosk again this year. Instead, we have a designated shopping area at the front of the garden. Please line up at the south end and a volunteer will help guide you through the shopping area filling a bag with the pre-picked/packaged produce you choose to buy. A cashier will be located at the north end of the shopping area. A whiteboard with produce prices will be on display for customers.

We want to make everyone feel welcome and safe at the garden, so please feel free to wear a mask if you want to. Hand sanitizer will also be available.

Location: For those of you who haven’t visited before, the Garden is located on the South Campus of the University of Alberta. Enter the University Farm off 60th Ave. Turn left at the T intersection (118th St) and you’ll see us just across the road from the old barn. On transit – we’re about a 15-minute walk from the South Campus LRT station. A map and further directions to the garden are available at:

See you at the Garden!

Produce Available
  • Arugula
  • Beets (baby)
  • Broccoli (limited quantity)
  • Carrots
  • Cilantro
  • Cucumbers (limited quantity)
  • Dill
  • Garlic (fresh)
  • Garlic scapes
  • Kale
  • Kohlrabi
  • Lettuce (loose leaf)
  • Mustard greens
  • Onions (bulb & green)
  • Parsley
  • Potatoes
  • Rhubarb
  • Perpetual spinach
  • Swiss chard
  • Zucchini (*see recipe of the week below)
  • Flowers: Beautiful flower bouquets created by our volunteers.


Adapted from Helen Chesnut, Times Colonist.

  • You can substitute kale for the zucchini if you like. Great way to get kids to eat greens.

3 eggs (beaten)
1 cup whole wheat or spelt flour
1 teaspoon baking powder
1 cup milk
4 cups thinly sliced zucchini
2 cups broken up or cubed feta or cheddar cheese
Dash of hot sauce (optional)
Pine nuts or sesame seeds, or olives, or sweet pepper slices, or grated parmesan for topping (also optional)

Blend baking powder with flour and add with milk to eggs.
Whisk smooth. Add zucchini slices, cheese, and hot sauce (if you like it spicier).
Pour into an oiled or lined with parchment paper rectangular (9×13 inches / 23 by 33 cm) baking pan.
Top with seeds, nuts, or other toppings if you want these.
Bake at 375 degrees F for 25-30 minutes or until the top is golden and puffy.