Oh my, it’s July!
Farmer’s Market — Wednesdays, 11am to 3pm
Canada Day — Wednesday, July 1st; MARKET CLOSED
Drop-In Volunteering — Friday, July 3rd, 1pm to 4pm
Summer Open Farm — Wednesday, July 15, 11am to 3pm
Monday On-Grounds Drop-In — Mondays, 12.30pm to 2.30pm
Howdy farmers and friends! June has been very good to us over here at Rye’s HomeGrown (and here’s hoping that July is even better). It is hard to believe that July is here already, but it is, and that means more veggies will be coming your way soon. You may have notices, our market stand has been stocked will as sorts of produce — lettuces, mustard greens, kale, kohlrabi, bok choy, swiss chard, micro greens… …. And more just keeps coming! And we haven’t just been busy on the roof, we’ve also been working away like busy bees in the Gould Street Garden and in the Pitman Containers. If you’re on campus you should take a stroll through our gardens, see what’s sprouting up and let us know what you think.
This month started out with a bang with our First Friday Drop-In. We were very happy to see so many old faces but also meet new friends, thanks for coming out guys! Very impressed at your weeding skills, A+. And if anyone is interested in coming out again, or for the first time, we will be having our next Drop-In next Friday (see the Poster below for more details). There have been many enthusiastic gardeners who have also asked about helping out even more with RHG (you guys are amazing!) and if you are still interested, Jenna and Spencer are running drop-in on-grounds gardening sessions every Monday from 12.30pm to 2.30pm. You can meet up with them in the Gould St. Garden, I’m sure they would be ecstatic to see you there.
This month is going to be crazy busy for us over here in the garden. In addition to maintaining all of our gardens, we’ll also be hosting many fun events and workshops. In addition to our First Friday Drop-In (look at that delicious food we had at last month’s drop-in!), on July 15th, we will be hosting our Summer Open Farm were we open our green roof up to the public and will be hosting our very first Pollinators Workshop. Check out the flyer below for more information.
If getting dirty isn’t your favorite thing, you can still get involved with Rye’s HomeGrown via our very first photo competition this month (See poster below [I know there are a lot of posters this month])! The competition is easy, all you have to do is:
1. Buy produce from Rye’s HomeGrown’s Farmers’ Market Booth and make something delicious at home OR buy a lunch on campus made with Rye’s HomeGrown produce;
2. Whip out your phone or camera and take a picture of your beautiful plate;
3. Post your photo to Instagram, twitter or tumblr with the hashtag #RHGeats (and make sure you are following us) and you will automatically be entered to win a FREE Harvest Bag!
Don’t be shy, share your salads, sandwiches, pizzas and soups with us and the world! If it features Rye’s HomeGrown produce, we want to see it! (Competition ends July 31st)
This Months’s Feature Edible: Swiss Chard
Red Lentil and Swiss Chard Stew
This recipe has been reproduced with permission from NoEmptyFridge.Did you guys see the beautiful swiss chard we had at the market this week? Comes in red, white, yellow and pink! So beautiful. It can be eaten raw in salads, sandwiches and wraps. But if you’re like Arlene, and have a difficult time finishing off an entire bunch of chard, try making this delicious recipe by Kaylem, our Communication Coordinator.
This stew is inspired by Indian dhal, and so uses some warm spices, like cumin and turmeric, but also some more floral spices like thyme and oregano. This soup is perfect on rainy summer evening (don’t complain about the rain, the swiss chard loves the rain!).
Time: 50 minutes
- 2 Tbsp olive oil or vegetable oil
- 1 large white onion, diced
- 2 medium-large carrots, sliced into rounds or semi-circles
- 2 cloves of garlic, minced
- I bunch red or rainbow swiss chard, stems separated from greens, stems chopped, greens chiffonaded
- 2 cups red lentils (dry)
- 1/4 cup white wine (or 2 tbsp white or red wine vinegar)
- 4 cups vegetable broth
- 2 cups water
- 1 can or jar tomato puree, or alternatively diced tomatoes
- 1 tsp thyme
- 1 tsp oregano
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp salt, or to taste
- pepper, to taste
- medium white or red potatoes, chucked
- tbsp lemon juice
- In a large soup or stock pot, heat olive oil on medium heat. Sauté onions, carrots, garlic and chopped swiss chard stems for about 3 minutes or until onions are translucent.
- Add lentils, stir and let toast for a couple of minutes. Add the wine and let the alcohol burn off for an additional two minutes.
- Add broth, water, tomato products and spices. Cover, bring to a boil on high heat, and then reduce and let simmer for 10 minutes. The lentils will absorb a lot of liquid so add more water as needed.
- Add chopped potatoes, and simmer for an additional 15 minutes on medium heat.
- When the potatoes are starting to get tender, add the swiss chard greens, slowly while stirring the soup to avoid greens from clumping together. Let simmer for an additional 5-10 minutes until all vegetables are tender. Taste and season with salt and pepper as desired.
- Remove from heat, and stir in lemon juice.
- Serve with biscuits or garlicky toasts and enjoy.