It's August-it's harvest!

This is August done right.

Last year, August saw farmers scowling and wondering why they worked so hard, only to have the weather mess it up. Again.

I'm grateful this year to see my farm producing oodles.

But also REALLY glad for the farmers whose corn is way over everybody's head, whose peaches are the best ever and whose vineyards hold huge potential for a fabulous vino.

Is it true that if you believe hard enough and keep repeating it over and over, it will come true?

I kept telling folks this was going to be the best year ever. Yeah-wish I had that kind of influence over things.

Regardless,there is so much going on in the garden right now.

I am lovin' my clay because we're starting to get pretty dry now. I had the sprinklers going today for the first time. But I know that water will be in the soil for a while doing good things.

The power of clay to hold onto moisture. Although it is well accepted that is not always a good thing.

Right now the challenge is keeping up with the harvesting. Some of the weeds are making a reappearance, but now it is harvest.

There are tons-literally- of heirloom tomatoes to pick. The peppers are starting to turn colour, the eggplants are pumping out slim purple, greens and white, round, rippled and striped.

Ground cherries, tomatillos, huckleberries, unheard of berries,chards, New Zealand Spinach and agretti.

Beans. Oh my. Just starting to come on strong. Yellow, purple, red and green. Green with purple stripes. Yellow with purple stripe, curled. There are LOTS of beans, many of which I really need to focus saving seeds from.

Melons, mouse melons, watermelons. Winter radishes. SO many beets, (I love beets). Funky heirloom carrots.

Lots of physalis types- a great family to check out. Potatoes. Many different kales, broccolis, and collards. And lots more too.

I have been happy to have some new regular veg basket purchasers this year. I love the enthusiasm. And glad to have my regulars coming out to my market here on Saturday mornings.

And the restaurants I deal with are having a busy season....lots of weddings and tourists and that works for me too. Keep getting married people- help a farmer!

It is great to be involved in some neat events too. Last night I attended the "Outstanding in the Field" dinner at Whitty Farms as one of the producing farmers and had a chance to talk to people about my farm and my veggies. What a terrific event and a fantastic meal by Stephen Treadwell. There was so much support there for farmers...wow.

Next is my little event here-my Tomato tasting and farm tour, August 22, then August 29th a Tomato inspired event at Treadwell farm to table.

September 11, I am at Hillebrand hosting a farm to table dinner with Frank Dodd.

It is time to consider doing a bit more planting- my cover crops need to go in the empty spaces, and I need to plan winter crops for the hoophouses. They'll be going in in September.

It is a busy time now-but it is a good time. I'll rest up in the cold season.

Enjoy your gardens and harvests!

Update-Tree and Twig Tomato Time and Tour-August 22

I received an email today from a fellow who believed I was charging admission to the farm so folks could buy my tomatoes!

Not really my style.

It is all starting to take shape a bit more clearly now, so here is what we are looking at.

The event will begin here at the farm at 1 pm. When folks have gathered we will do a bit of a walking tour of the gardens, stopping to chat and taste some interesting things along the way.

This will likely take about 45 minutes to an hour.

Once back in civilization everyone can sample all the tomato varieties that will be prepared for tasting, and I am most certainly going to ask people to jot down the names of the tomatoes that they liked the best. There will be hot peppers too for any brave souls that are interested.

You may have to sign a waiver first.

We will then be treated to a cooking demo by Mark Picone as he creates one or more tomato dishes for us, and an additional cooking demo will follow, chef tba.

There will be lots of foods to sample, and your admission price also includes 2 glasses of wine to compliment the tomato dishes.

I will have kid friendly drinks and snacks too.

Children are welcome, but please watch them carefully.

The cost will be no more than $20. This simply helps me cover my costs. Kids are free.

Please notify me by email or phone of your intention to attend.

treeandtwig@sympatico.ca or 905-386-7388.

Let's enjoy the harvest!

Zucchini Basil Soup

The basil this year is unbelieveble. It just keep growing and growing.

Pesto is made, lots of basil sold- but still there is so much.

And zucchini....well, I'll say no more.

Thanks to Leslie for sending along this recipe. Everyone, even Mollie, ate it and had compliments for it!

2 lb zucchini-cut into chunks

2 cloves garlic, chopped

1/2 cup (or more) chopped onion.

1/4 cup olive oil

4 cups veg stock

1/3-1/2 cup basil leaves

Salt to taste

Cook zucchini in olive oil over medium heat in large saucepan,until soft, 5 minutes or so. Add onions and garlic, and stir so garlic doesn't brown, another 5 minutes, till soft.

Add veg stock, cook until all vegetables are nice and tender, 15 minutes or so. Add salt to taste.

Puree in blender, adding basil as you puree. Works best to do half a batch at a time. Be careful pureeing hot liquid!

Enjoy! Could be good warm or cool too I think.

Variation-Use dill instead of basil to change it into something completely different.

Sunday morning garden stroll

I am really tired.

I am taking the day off today.

I harvested more than 100lbs of heirloom tomatoes this week, which is fantastic for this early in the season. I harvested lots of other wonderful veggies and fruits too.

I weeded. I seeded. And did all the other things I do.

Yup, I'm tired.

But I still love to look at the garden, even if I'm not working in it.

So coffee in hand, I strolled.

Cool things to see everyday.

The huckleberries are ripening and loaded.

The hottest pepper in the world (they say), is present and accounted for.

Meet Naga Jolokia.

I bet Adam from peapod cuisine is willing to try it!

Beautiful eggplants are showing.

This is Thai White Ribbed.

Tomatillos.

This one I call Salinas Valley Market, which is where I bought the parent fruit. This was several years ago when went to California to Check out Tomatofest in Carmel. Huge fruit!

And this guy.

He kept flying off then landing back in the same place.

Over and over.

The glistening gold sparkles on his wings aren't done justice by this picture.

It is great to take a day off and look. I know there is work to do, but I'm not seeing it today.

I like what I'm seeing. Tomorrow I'll see the weeds!