Produce For July 18 And 22, 2023
Well into July and we have a bounty of produce available!
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
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: firstname.lastname@example.org.
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!
- Beets (baby)
- Broccoli (limited quantity)
- Cucumbers (limited quantity)
- Garlic (fresh)
- Garlic scapes
- Kale (*see recipe of the week below)
- Lettuce (loose leaf)
- Mustard greens
- Onions (bulb & green)
- Perpetual spinach
- Swiss chard
- Zucchini (limited quantity)
- Flowers: Beautiful flower bouquets created by our volunteers
KALE WITH SOY GINGER DRESSING
Source: Carolyn Herriot. The Zero-Mile Diet: A year-round guide to growing organic food. Harbour Publishing; 2010.
½ CUP (125 Ml) VEGETABLE OIL
¼ CUP (60 Ml) RICE WINE VINEGAR
¼ CUP (60 Ml) SESAME OIL
¼ CUP (60 Ml) SOYA SAUCE
2 TBSP (30 Ml) HONEY
2 TSP (10 Ml) DIJON MUSTARD
2 CLOVES GARLIC (MINCED)
½ INCH (1 CM) GINGER ROOT (MINCED)
TOSS 4 CUPS (1 l) OF SHREDDED KALE WITH SOY GINGER DRESSING.
SAUTE IN A WOK OR FRYING PAN UNTIL THE KALE HAS WILTED.