Produce For July 25 And 29, 2023

by Jul 24, 20232023 Produce Update

The first potatoes of the season are ready this week!

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)

  • This weekend – Saturday, July 29 – MacEwan University Jazz Saxophone Quartet (during market hours)

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:

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) *see our recipe of the week below
  • 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 (limited quantity)
  • Flowers: Beautiful flower bouquets created by our volunteers


Source: adapted from


For salad
6-8 beets, scrubbed
6 cups arugula, washed
1 avocado, sliced
4 ounces goat cheese, crumbled
½ cup chopped toasted walnuts

For dressing
¼ cup balsamic vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
Salt & pepper to taste

1. Preheat oven to 400 F. Cover beets in olive oil on baking sheet. Roast until tender (about an hour for medium-large beets, less for small). When cooled, peel & cut into wedges. **(if it’s too hot to use the oven just boil the beets in water instead)

2. Meanwhile, make dressing: in a jar, shake together olive oil, vinegar, maple syrup and Dijon mustard until blended. Season with salt & pepper.

3. Place arugula in large bowl and dress with vinaigrette. Top with beets, avocado, goat cheese and walnuts. Toss gently and add more vinaigrette as needed.