July 2 & 3

Thanks to everyone who came to the SLC End of Sem BBQ and Movie Night last week. It was a real success. Stay tuned for future movie nights!

The SLC End of Semester BBQ and Movie Night

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This week, we began clearing the southern area of the bed in preparation for the assembly of the shed and the eventual establishment of a social area. Also, a few important questions were raised as to why the brocollis came out really...small, this as opposed to our successfully enormous bok-choys....It has been suggested that there might be too much Nitrogen in the hotrot soil we're using...other theories, any one?

Also "test-ate" a turnip from the garden, and i can safely say i've never tasted turnip as tasty and fantastic.

Thanks to Leanne, Jo and their kids for coming and helping out with the weeding and clearing! Also, congratulations to Amy for officially becoming the garden's support worker for it's LEAD program! Hooray!

the biggest they grew to despite very leafy growth

at a small size, most of the brocollis were already on the verge of flowering like this

so we harvested and mulched the brocollis

the lucky turnip

the peas are clinging and flowering

the herb spiral, parsley looking in good shape thanks to recent rains

newly acquired worm farm

"i eat your trash"

Rorie

Leanne

solemnly contemplating on weeding the perrywinkle invasives

See you all next week!

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!The SLC Recipe Corner!

Recipe #4 (#3 was the laksa in the newspaper article...)

Fennel, Spinach & Parmesan Salad (submitted by Amy Cheng)

2 baby fennel bulbs

1/3 cup extra virgin olive oil

¼ cup pine nuts

1 clove garlic, crushed

¼ cup lemon juice

100g baby spinach leaves

100g parmesan cheese

Salt and pepper to taste

Finely slice fennel and place in a large bowl and set aside. Heat oil in a small frying pan over medium heat until hot. Add pine nuts and cook stirring often until golden. Remove from heat and add garlic and lemon juice. Drizzle hot pine nut mixture over fennel and toss to combine. Wait until cooled and toss spinach and thinly sliced parmesan through fennel.

Season with salt and pepper to taste.

Serves 4.