Page 18 - Kwasind July 2020 issue

JULY 2020
Chef’s Garden: Summer 2020 Margaret Winter
While virus lockdowns delayed everyone’s return to the Island, many keen gardeners had seedlings started at home ready for planting as soon as access to the garden was permitted. Perennials such as chives, mint, oregano and sage were up and ready to greet the gardeners when we were finally allowed to go. We went at first individually to prepare the beds for the annuals such as tomatoes, beans and a new one this year, mouse melon. That will be the plant growing on the tall A-frame trellis. With the late start we are focusing on quick, turn around vegetables and the chefs are already looking forward to receiving them and harvesting herbs themselves as needed. Some of the plants to look for in the dishes served by Chef Michael are: a variety of tomatoes including cherry millions and beefsteak; carrots (started in egg cartons by Karen Farrand), radishes and beans not to mention the numerous and flavourful herbs. And let’s not forget the rhubarb which grows abundantly each year!
With a limited number of socially-distanced gardeners meeting on Tuesday and Friday mornings, we have quantities of weeds cleared and herbs that reseed themselves moved to better sections to grow. The garlic planted last fall is up and garlic scapes are already growing. Those are the long curly stems in amongst the tall thin leaves. Can you spot them?
A big thank you to Margaret Whitfield for organizing all of us and Libby Bullock for her wonderful designs each year so we know where each plant goes.
Do come and enjoy a self-distanced visit to the glorious Chef’s Garden.
SOCIAL & FAMILIES • 18
Left: Can you spot the garlic scapes? Top right: Jane Pask in the Garden. Bottom right: Artsy shot of the our chives and the CN Tower in the background. Photos: Libby Bullock