Montreal farmshare weeks 3 & 4

Week 3 of my farm-share included:

2 edible flowers
1 pint raspberries
2 heads chicory?
1 big head Boston lettuce
2 kohlrabi
1 bunch kale
1 large bunch swiss and rainbow chard
1 bag big snow peas
1 cucumber
4 zucchini
1 bag dried speckled romano beans
2 dozen eggs purchased

Week 4:

1 head chicory?
1 big head Boston lettuce
large amount parsley
1 bunch kale
1 fennel bulb
1 bag green beans
1 cucumber
3 zucchini
1 sweet banana pepper
1 bunch radish w/greens
2 dozen eggs purchased


I’m sure this looks like nothing compared to what a farm-share in California would include, but we consider this to be a goldmine of local health and flavour. Between the CSA box and harvests from my garden, we have been enjoying salads every day (sorrel, arugula, baby mustard greens, Boston, mesclun mix, etc.) as well as grilling everything we can possibly grill. A little olive oil to keep the surface moist is all that is needed to get the most flavour out of each piece of zucchini, eggplant, mushroom, and anything else we can fit on the grill. I also made burgers for the first time in years, thanks to a friend of a friend who included me on splitting a local cow. It was the best (and only) burger I have had in along time, and now I know I HAVE to find or form a meat CSA.

I have been far too busy being outside to post meaningful entries here, but it is worth it. Not only am I spending time in my community garden every day, but I am also riding my bike, walking around, and enjoying as much as I can of our Canadian summer.

I am also spending a fair bit of time conducting viability assessments and writing up a business plan for a community co-op in my neighbourhood. I hope the plan comes together, because a co-op is sorely needed around these parts to provide residents with fairly-priced household products that are non-toxic and sustainably and regionally produced. The co-op will also serve the community in many other ways. More on that in future posts.

Now it’s back to the great outdoors!

PS: The large bunch of parsley from week 4 became a batch of simple yet incredible tabouleh made from Madhur Jaffrey’s recipe from World of the East Vegetarian Cooking:

3/4 cup fine-grained bulgur wheat
2 medium tomatoes
4 tbsp finely minced onion
2 cups chopped parsley
3 tbsp lemon juice
1 tsp salt
2 tbsp good olive oil

Soak the bulgur in 3 or 4 cups of water for 45 minutes, then squeeze out as much water as possible by wringing out in a tea towel. While the bulgur is soaking, squeeze out the seeds and finely dice the tomatoes, and then let them sit in a bowl for as long as possible. Drain the excess water from the tomatoes. Mix everything together and adjust to taste. Enjoy!

3 Responsesto “Montreal farmshare weeks 3 & 4”

  1. Simon says:

    Nice spread. My CSA basket was inundated with a bounty of cucumbers last week, like 8 of them, that I am still unsure what I am going to do with. Cauliflower and string beans were also new items last week. I really love the fact that Jardins de Tessa keeps us on our toes and send new stuff all the time and forces me to get creative with the food I have. I am making a new salad everyday for my lunch, and have a nice soup with it.

    If you ever need volunteers for your project, let me know. I am not in your neighborhood but I am looking to give some my time to something and your idea fits right into what I would like to volunteer to.

  2. I’ve always wanted to try farm share but, the reality is, our farmer’s markets are so amazing here (and, yes, we are in California) that I keep putting it off and putting it off.

    One day. One day, for sure.


  3. Peter aka Nosher of the North says:

    Simon -
    I’m sure your cukes are eaten or have rotted by now, but there’s a cocktail recipe for some cucumber drink over at Endless Banquet.

    Also, please email me so I can get you on the contact list for the co-op.