Raspberry picking has begun!

Our Raspberry crop is $4/pound, and as always, grown without the use of sprays. The berries are larger than normal, and so so flavourful. This is thanks to the long cool spring.

Our Blueberry crop is going to be a bumper one! We are ripening a little slower than usual but we expect easy picking from next week through until August – $3/pound.

Early mornings are the best for picking, bring your buckets, hats and a friend! If you want to call in to see how things are going please call daily between 9 and 5  to our store number:  250-897-3898.

Keeping clear records of your garden is an essential tool in the management of healthy and successful gardens. As soon as possible, create a diary of your gardening story. Remember to include the environment around you, when did the first butterfly show up?   When did you first see the Trumpeters? When did you last see the Trumpeters?   You will see a connection between these events and when your garden starts to require certain things… like weeding, mulching, pruning. An example for me is that when the Ravens start harvesting the wool off our sheep the indication is that we are in for deep cold, and I immediately mulch my tender plants. Lastly, you are communicating with your future self, be kind but thorough with your notes.

Cassandra

Hydrangeas make a great splash in every garden.   Ranging in colour from white, pink, blue, green and even red, and heights from two feet to fifteen, their versatility in the garden makes them one of our favourites. Many varieties are now available in both shrub and standardized form and they all make exceptional statement pieces, hedges and cut flowers. For an added bonus their flowers are easy to dry. Simply cut flowers when they are at their best and place in a vase 1/3 full of water. Leave in a darker room until the water has disappeared, do not replenish… in a few days you have dried flowers.

Summer Pansy and Raspberry Salad

INSTRUCTIONS

1. Wash your kale really well, and then trim the tough stems off. Remove the spines of each leaf, too. Chop or shred the kale and add it to a large wide salad bowl.
2. Toss the herbs, onions, and seeds in, I like to keep to about a 4 to 1 ratio of greens to herbs. Go heavy on the basil.
3. Toss the salad with the dressing, and then scatter the flowers on top for garnish.
4. To make the dressing, put the ingredients in a jar, screw on the cap, and give a good shake. Taste it before using to adjust any of the ingredients.