radish chard harvest

OK I’ll finish my work if I can cook

adding vinegar

passing out taste cups

In early July the radishes and cucumbers were ready to harvest. A few Sungold cherry tomatoes were also ripening. It was a good time to make a little fresh garden salad for the summer campers and for our new garden crew. Everyone got in on the action, from my little grand daughters to the oldest crew members. Picky eaters are more likely to try a new veggie when they’ve helped prepare it. Also, ANYTHING tastes yummy with the right combination of sourness, saltiness and olive oil! Experiment with those ingredients and with your own picky eater.

first tomatoes

experienced slicer

cuke munching

Notice how some of the older campers have become very comfortable using sharp knives properly.

Rose helps

slicing radishes

seconds. please

getting out those weeds

In June we welcomed a new crew of young Vermonters and their crew leaders, Mariellen Breton and Dakota Cohen. We’re lucky to have their help during the time when weeds are competing heavily with new plantings. They’ll be with us four days a week for three hours a day until August 7th. During that time they’ll learn about good gardening practices and, I hope they’ll get brave about trying new foods.  This crew is enthusiastic, hard working and eager to help with the youngest summer gardeners. Our summer camp runs until August 7th as well. The are many opportunities for all to learn from each other.

CHARD STIR FRY:

1 bunch chard washed and diced

1 medium onion, diced

3 cloves garlic, diced

2 Tb. olive oil

1 cup precooked rice (whole grain basmati)

vinegar, salt to taste

Heat oil in a wok or skillet. Add onions and garlic and sautee until golden. Add chopped chard stems to onions and garlic and stir constantly over medium heat. When stems are softened, add chopped leaves and stir until wilted. Add rice and continue stirring until rice is warmed. Remove from heat. Add salt and vinegar to taste. YUM!!

scraping weeds

trying chard and rice stir fry