Produce For July 11 And 15, 2023
We’re now into our regular summer season Garden market hours, with Tuesday evening and Saturday markets, and the variety of produce available increasing through the summer season.
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.
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.
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: www.greengoldgarden.com/news. To submit blog posts please email them to: email@example.com.
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: www.greengoldgarden.com/visit.
See you at the Garden!
- Baby arugula
- Cabbage (limited quantities)
- Baby carrots
- Fresh garlic
- Garlic scapes
- Loose leaf lettuce (*see below for a salad dressing recipe)
- Baby mustard greens
- Bulb onions
- Perpetual spinach
- Swiss chard
- Flowers – Beautiful flower bouquets created by our volunteers. Lanna, one of our longtime volunteers, recently noted: “Our organically grown flowers travel from the bouquet maker’s hand to the customer… with less packaging, and diminished carbon emissions…”.
Honey Mustard Garlic Dressing
Goes well with fresh Garden lettuce, arugula & mustard greens, or serve on steamed green vegetables or baked salmon
Adapted from Moosewood Restaurant Low-Fat Favorites, 1996.
2 heads garlic paste from roasted garlic (Preheat oven to 375°F. Remove some of the papery skin from the heads of garlic, but don’t separate the cloves. Cut ½ an inch off the top of each head. Place in a small unoiled baking dish on a sheet of aluminum foil. Add a tablespoon of water and seal the aluminum foil. Bake for 45 minutes, or until the cloves are soft to the touch. Let cool, then squeeze the garlic paste from the heads as needed. This will keep, refrigerated, for at least a week.)
2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons cider vinegar
¼ cup apple juice
Salt & pepper to taste
In a blender add the garlic paste and other ingredients. Blend until smooth & creamy.
Kept tightly covered and refrigerated this dressing will keep for about 4 days.