Produce For September 13 And 17, 2022
We’ll have squash this week! Also, scroll down in this post for Lil’s Special Mustard Relish green tomato recipe (thank you Lil!!). It’s a delicious way to make use of the green tomatoes that we inevitably have at the end of the season here in Alberta!
Please note the changes in Tuesday evening hours through September as we lose daylight. Market hours this week are:
Tuesday from 6:30 p.m. to 7:30 p.m.
Saturday from 11:00 a.m. to 1:00 p.m.
Year of the Garden events are winding down & September 24 will be the last Saturday of special events. If you want to have a Garden tour please take one as soon as possible. (All events are free of charge & no pre-registration is needed.)
- Every Saturday, at 10:45 am please join us for 15 minutes of gentle yoga with Pat and Jorie and stay to shop at our market
- Every Saturday, at 1:15 pm, join a tour of the Garden (including the main garden, the orchard, hoop house, and berry patch)
- Saturday, September 17, 11 am – 1 pm, Q & A with Mary Bailey, local food and wine expert
- Saturday, September 17, 2pm – Our local elderberry expert, Sam, will be presenting a workshop on “everything you want to know about elderberries”
- Saturday, September 24, 2 pm – Sam will be presenting a workshop on drying fruits, vegetables and herbs (including a demo of the solar drying unit he built)
Rwandan handicrafts from Tubahumurize will be available at Saturday markets (weather permitting).
Get your original Garden art!
Just a reminder about our Art “Auction”. Thanks to members of the Edmonton Urban Sketch group who kindly donated their sketches/watercolours of the Garden. Bids on the art close on September 24. If you didn’t receive the email with photos of the artwork please email us at: firstname.lastname@example.org. You can submit a bid via email or at the Saturday Garden markets. All funds raised through the auction will be sent to Tubahumurize, in Rwanda.
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.
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!
- Mustard greens
- Spinach (limited)
- Swiss chard
- Basil (Genovese, dark red & Thai)
- Various bouquets
Lil’s SPECIAL MUSTARD RELISH
(Makes 8 cups/2 litres)
- 3 cups green tomatoes (seeded & chopped) – or you can use tomato/cucumber combo
- 3 cups cauliflower (chopped, about half of one)
- 3/4 cup onion (chopped)
- 2 cups water
- 3 tbsps. Pickling salt
- 3 medium apples (cored & chopped)
- 1 red bell pepper (or orange/red mix, chopped)
- 2 & 1/4 cups granulated sugar
- 3 tbsps. dry mustard
- 1 tbsp. mustard seeds
- 1 tbsp. celery seeds
- 1 tsp. turmeric (heaping)
- 3 cups apple cider vinegar (or white/apple cider combo)
- 1/3 cup cornstarch
- Combine tomatoes, cauliflower & onion in large mixing bowl. Stir salt into water until almost dissolved & pour over vegetables. Let stand lightly covered with towel overnight or for at least 12 hours.
- Drain vegetables, rinse 2 or 3 times under cold running water & then drain well.
- Stir in red peppers & apples to the vegetable mixture.
- In a stainless steel or enamel pot, combine sugar, dry mustard, mustard seeds, celery seeds & turmeric. Then stir in 2 & 1/2 cups vinegar.
- Bring to a boil over high heat, stirring until sugar dissolves. Stir in vegetables & return to boil. Reduce heat & boil gently uncovered for about 20 minutes.
- Whisk 1/2 cup vinegar & cornstarch in medium bowl. Then gradually whisk in 1 cup of the hot liquid from the simmering vegetables to make a smooth paste. Gradually stir paste into the simmering vegetable mixture. Bring to a boil over high heat, stirring gently. Boil 1 to 2 minutes until thickened.
- Spoon hot relish into hot jars (that have been prepped for hot water processing).
PROCESS in BOILING WATER in CANNER, 10 minutes for half pint jars (250 ml), 15 minutes for pint jars (500 ml).
ADJUSTMENT for Edmonton, Alberta at approx. 2000 feet above sea level – ADD 5 minutes to processing time.
MAKES 8 cups (2 litres). Store in a cool place, away from direct light.