Time Required: approx. 45 minutes
1 bunch of Fresh Roots beets, scrubbed clean, with 2 inches of stem remaining
(keep the greens for another recipe)
3 tsp of coarse salt
1/3 cup of cider vinegar
1/4 tsp of freshly ground pepper
1/3 cup of olive oil
1/2 bunch of Fresh Roots parsley, finely chopped
Place beets in a pot with cool water. Bring water to a boil and add 2 tsp of salt. Turn down the heat and let simmer until beets are tender (approx. 30 min). Drain the water and replenish pot with cool water.
After beets have cooled down, squeeze out the flesh by holding on an end (you can also use a peeler). Trim the remaining stems and cut the beets into thin slices.
In a bowl, mix in the vinegar, pepper and the remaining salt. Slowly add in the oil while mixing. Pour over the beets.
The 2014 garlic harvest has begun and we are overjoyed with the quality of the crop. The heads are large and the field is full of them! After we pull them from the ground we clean the bulbs up to show off their beautiful layers of purple skin and bundle them for curing. The bulbs will hang for a month or so to utilize the last bit of energy in the leaves of the plant and lower their moisture content so they can be stored into the new year.
The garlic harvest is always a grounding moment each season as we think of years past when we were working on the same task. It’s a large job, but one that is so enjoyable and relaxing. This crop, nine months in the making, is one of my favourites to grow, harvest and eat.
Food forests growing
Seeds planted; ready for growth
Ripeness awaits you!
Wow it’s been a hot one this week. I love the heat as much as our crops – I just need to remember to drink twice as much water as usual! We spent a good part of last week tidying the farms as the weeds attempt to push ahead of our crops. Fortunately our amazing volunteers are helping keep our rows weed free and our veggies growing strong.
Even through we are months away from winter we are starting to get our winter crops in the ground, including head lettuce, brussel sprouts, cabbage and sprouting broccoli. They need to utilize the sun of today to store energy for the veggies they’ll give us this winter. To make room for these crops we are pulling out our garlic haul in the next week or two and let me tell you, it’s the biggest garlic I’ve ever grown. We have fresh garlic at market for a few more weeks and then we’ll have cured garlic until winter. Give one of these massive garlic heads a try, you won’t regret it!
Beg for grandmother’s recipe
Warm bread smells again!
You know summer is really here when the sunflowers start to open. Our farms just became even more beautiful this week. We’ll soon see dahlias, strawflowers, sweet peas and more flowers bursting with colour to brighten the day. We are also watching our zucchini plants getting ready to start pumping out a weekly supply of delicious summer squash for stir fries, salads and of course….zucchini bread!
I’m excited to be reopening our Good Food Market at David Thompson so we can continue to share the harvest with our South Vancouver neighbours. I hope to see you there.
The CBC wrote a great article about a new bilingual seasonal choi guide, and mentioned Fresh Roots as one of the places to find this wonderful tool!
“A local foundation wants Vancouverites to become more familiar with Chinese vegetables, hoping to build a stronger market for locally-grown Asian produce.
The Hua Foundation has prepared a bilingual seasonal choi guide that describes a selection of Chinese vegetables, when they are in season, and which ones are grown in B.C.”
“The seasonal choi guide is available online, or can be picked up in person at a range of locations including Chinatown Supermarket, Fresh Roots Urban Farming Society, Vancouver Farmers Markets and Vancouver Public Library.”
Read the full article here
The first of this season’s garlic looks beautiful. We pulled a bunch of fresh heads this week for market and they are already huge! Hopefully over the next few weeks we’ll see them size up even more before curing for long term storage. This coming week we’ll see the first beets and carrots coming out of the ground, destined for salads, roasts and other delicious meals. Our peas and fava beans are still coming on strong, with their friends, the bush beans growing quickly to fill their place this summer. We are on a roll, and everything is in abundance now!
Morning dew, and bright light sun;
the summer season has begun
dahlia flowers opened here
complex coloured spiraled spheres
Come and join our little band
of farmers, thinkers – our team expands!