August Garden Update

The beautiful aroma of Basil is filling the Greenhouse these days…

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The plants seem to be doing well:  Eggplants, Melons, Peppers, Yams and Basil of course😉

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My fist attempt at growing Cantaloupe, checkout the little melon…

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In the Garden, the Kentucky Blue Lake Beans are just starting to flower

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we are getting our first Cucumbers, finally!

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More Zucchini on the way

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and Limes

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Swiss Chard

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Yellow Beans

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more Tomatoes…

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and the second round of Broccoli is producing a decent crown! The first wasn’t successful. I guess sometimes perseverance pays off😉


Our winter veggies are progressing…Parsnips for the Fall,  are tucked in between  2 rows of Tomatoes

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Brussel Sprouts

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and Cauliflower, are looking healthy under their tents….

Aug. 2016 025We have more Broccoli seedlings waiting to be transplanted and seeds that need to go in soon; Peas, Spinach, Arugula, Kohlrabi, Pac Choi, Radishes and Winter Greens.


Todays Ripe Tomatoes, Zucchini & Basil🙂

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My Favourite Summer Tomato Basil Sauce

I am posting this again , a copy from last year, but I was late in the season with this one . We are now in the middle of Tomato season and I hope  you will give this a try ; it is so simple yet full of amazing flavour, a recipe I will make may times before the season is over, hope you enjoy it as much as I do🙂  This is the taste of Summer…

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and , it is very fast, simple and so delicious!

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It is best with cherry tomatoes , although  I’m sure it would taste just as good with any type, it just wouldn’t look as nice😉

It  is especially lovely with a combination of colors!

Fresh Tomato Sauce : Courtesy of the Calgary Herald & my Sister Marlene  :)

Makes: 4-5 servings Prep. time: Less than 30 minutes

3 tbsp (45 mL) extra-virgin olive oil

3 large cloves garlic, sliced as thinly as possible

2 lb (907 g) cherry tomatoes, rinsed and halved

1 cup (250 mL) loosely packed fresh basil leaves (from about 1 small bunch), very thinly sliced

1 lb (454 g) pasta Parmesan cheese to taste ( I didn’t use this much cheese just added it to taste)

In an 11-in. (28-cm) sauté pan, heat oil and garlic over medium low heat, stirring occasionally, until garlic is softened but not browned, about 5 minutes.

Add tomatoes and salt and pepper to taste. Toss gently to coat, then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until tomatoes are reduced to a thick, pulpy sauce, 15-20 minutes.

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Remove from heat. Sprinkle on the basil and stir to combine.

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Cook pasta in boiling, salted water, during last 10 minutes ( depending on the pasta you decide to use) of sauce simmering. Drain well. Taste the sauce and adjust seasonings. Toss the pasta with 3/4 of the sauce and divide among individual bowls. Spoon remaining sauce over each serving. Sprinkle on cheese, as desired.

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I know, Summer is almost over, I had meant to post this sooner!

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We should still have a couple more opportunities to use some of our own , fingers crossed they last a little while longer🙂

Tomato Season

Its been a great start , a bit unusual, as the Big Boys are the first ones that are ready, aside from the Cherry’s

Aug. 2016 006and the plants are so laden they are falling overAug. 2016 011…nice..except I don’t know how to support them at this stage and when I do try to tie them up, some of the green tomatoes fall off…Aug. 2016 014

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as you can see , keeping them off the ground is a challenge as well…

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at the end of the day it is a real treat to have these …

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Now its time to decide what to do with them, process, make relish,  salsa, sauce or freeze and wait to see if they ripen🙂

Eggplant, Yellow Zucchini & Potatoes

Eggplant is early this year & plentiful!

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I tried a different variety from West Coast Seeds, Traviata, Organic Seeds, the best yet!

July 2016 008It is starting to feel like our hard work is paying off.

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I usually make a lovely Mediterranean Roasted Veg dish with Eggplant, but I’ve been checking out a few new recipes; this one is on my list,  Eggplant Falafel . Does anyone have a favourite recipe they would like to share?🙂