Produce For July 4 And 8, 2023
We’re now into our regular summer season garden market hours with Tuesday evening & Saturday markets.
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: 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!
- Baby carrots
- Small fresh garlic
- Garlic scapes (*see below for super easy pesto recipe)
- Beautiful head lettuce
- Green onions
- Baby bulb onions (limited)
- Perpetual spinach
- Saskatoon berries (may be available in limited quantities)
- Swiss chard
Garlic Scapes Pesto
Adapted from recipe by Eric Akis, Times Colonist, June 21, 2023
1 cup garlic scapes, cut into ½ inch pieces (about 8-12 garlic scapes) *remove seed head & any tough bottom bits on the scapes first
2/3 cup packed fresh basil leaves
1/3 cup sliced almonds
1/4 cup fresh lemon juice (more if you like it lemony, & add some grated lemon zest too if you like)
1/2 cup olive oil
Salt & freshly ground pepper to taste
Throw everything in a food processor (blender will work too, but slower). Pulse until everything is chopped and well mixed.
Serve with grated parmesan cheese on hot pasta, pizza, or bruschetta.
Pesto will keep for several days in the fridge or many, many months in the freezer.