Produce For July 1, 2023

by Jun 29, 20232023 Produce Update

We’re happy to announce that the Garden market will open for the season this coming Saturday, July 1!

Market hours this week will be:

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

Upcoming Garden Events (all events are free of charge & pre-registration is not needed)

  • Saturday, July 29 – MacEwan University Jazz Saxophone Quartet

We’ll have other special events on Saturdays throughout the summer.

Garden News

We have a new blog, the Dirty Hands Diaries, written by Garden volunteers. (Customers are welcome to submit blogs too.) To read the latest blog entries please see the news section of our website at: To submit blog posts please email them to:

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
  • Baby carrots
  • Small fresh garlic
  • Garlic scapes
  • Kale
  • Beautiful head lettuce
  • Green onions
  • Baby bulb onions (limited)
  • Parsley
  • Rhubarb (see below for a tried & true rhubarb recipe)
  • Perpetual spinach
  • Swiss chard


(Adapted from The Stop’s Good Food for All: Seasonal Recipes from a Community Garden) Lemony sorrel is a great addition to rhubarb, and other berry compotes, as well as to mixed salads. If you can’t find sorrel substitute a tablespoon or two of grated lemon rind and/or some lemon juice.

*we’ve reduced the sugar from the original recipe
*we’ve removed the salt from the original recipe
** for a gluten-free (GF) version use gluten-free gingersnaps & rolled oats, and replace the flour with cornstarch
** you can also add any other berries, or peeled, chopped apple, as well as the rhubarb


2 lb (1 kg, or about 6-8 stalks) rhubarb (washed, trimmed & chopped into ½ inch pieces (about 6 cups)
1 cup brown sugar
1/3 cup all-purpose flour (or cornstarch for GF version)
2-3 teaspoons vanilla extract
5-6 leaves sorrel (washed & torn into bite-size pieces)

3 cups finely ground gingersnap cookies (pulverize cookies in blender or food processor; use gluten-free gingersnap cookies for the GF version)
1 cup quick rolled oats (or gluten-free rolled oats for the GF version)
¼ cup flour (or cornstarch for the GF version)
¼ cup brown sugar
1 cup cold butter, cut into small pieces


1. Preheat oven to 375 degrees F. Butter a 9 x 13-inch baking pan or casserole dish.
2. To make filling: in a large bowl, combine rhubarb, brown sugar, flour, vanilla & sorrel, and toss well to mix. Place in buttered pan.
3. To make the topping: in a medium-sized bowl, combine the ground gingersnaps, rolled oats, flour/cornstarch and brown sugar. Stir.
Add the butter and mix it into the topping with your fingers to make pea-size crumbs (or use a food processor if you prefer).
Sprinkle topping over the rhubarb mix.
Bake for 30-45 minutes or until the top is browned.
Remove from heat and cool slightly.
Serve warm with ice cream, whipped cream or yoghurt.