CSA Week 3

It's been a rather sad week for me.
My aunt, my mom's sister, passed away late last week. She was a very special person, a bit of a rebel in some ways, although you wouldn't think it to look at her. She looked precisely like one role she played, which was a little old lady. A grandma.
She was also the first female member of what is now the Welland Motor Cycle Club, the first Canadian member of the Motor Maids, a Harley rider for 50 years and was inducted into the Canadian Motorcycle Hall of Fame.
She influenced me in that way too as I ended up riding and getting my motorcycle license. But more than any of that she was family. She was a kind and gentle person, my connection to my mom, grandparents and the past. I'll miss her but I'm glad she is at peace now.

Some of the black currants in the baskets today are from bushes that were dug from her back yard and transplanted into my garden many years ago. They are pretty special.
Over the last week, we have had some great weather to get things done. It has also been great weather for the weeds to grow and I am spending hours trying to rescue my teeny tiny carrots from the weeds surrounding them. Why (oh why) do the weeds grow so much faster than anything else?
It's been a few hours a day working on the carrots, more time weeding around the tomatoes and mulching them and more time weeding everything else.
It's true. I'm a bit tired.
Things are growing well though. Although the CSA baskets are not heavy now, they will be as we get a little more into the summer season. We'll turn that corner soon.

Zucchini is starting to show up, beans will be very soon, as will more tomatoes. The early planting of carrots is nearly a good size to pull, as are the beets.
Today's baskets contained mixed cut lettuce, chard, kale, basil, assorted celery leaf, thyme, dried beans, possibly zucchini or eggplant and a small container of black currants/gooseberries. And the purslane? It is the golden domesticated version.

I haven't bought a cookbook for years now, but couldn't resist the OH SHE GLOWS cookbook. I actually feel inspired to be creative in the kitchen again, hallelujah!
Great timing, especially now that the garden is coming in.
Here's an interesting use for the basil from the book:

Summertime Cherry-Basil Bruschetta

1 cup fresh cherries, pitted and chopped
3 cups strawberries, hulled and chopped
1/4 cup basil, minced
1/4 cup mint leaves minced
3 Tbsp red onion, minced
4 tsp balsamic vinegar
1 baguette, sliced on an angle into 1" pieces
2 TBSP extra virgin olive oil
Balsamic reduction

Preheat oven to 450 degrees
In a large bowl combine cherries, strawberries, basil, mint, onion and vinegar. Set aside for 10-15 minutes for flavour to develop.
Brush one side of each bread with olive oil and place oil side down on a large rimmed baking sheet.
Bake for 5-7 minutes until golden.
Spoon some of the bruschetta mix on each bread and drizzle with balsamic reduction. Serve immediately.