It’s been difficult to keep track of the array of veg we’ve been able to produce from the nursery, from sweet potatoes and jerusalem artichokes, to ice plants and wa wa ga choi! It’s truly been a wild year! This season’s favourites have been celery, kohl rabi, the edible flowers and tomatoes of course. In a bid to help the last of the tomatoes turn from green to red, we’ve placed bananas on the soil around them. Bananas release a pheromone which helps other fruit to ripen.
This week we’re clearing our squash bed. Squash is a wonderful crop to grow, not just because of its rich flavour and versatility in the kitchen, but also because as soon as it’s established, it takes good care of itself! From vibrant orange ‘Uchiki Kuri’ to smooth-green skinned ‘Hokaido’, our volunteers have pulled up an impressive amount that will soon be making its way into Food Works kitchens and Patron boxes across the city.
Behind every squash lies a story of patience, teamwork, and care. Volunteers have helped water, weed, and protect the plants through heatwaves, aphid outbreaks, and everything in between. This season’s harvest is a true testament to what we can achieve together.
Over the coming weeks, the warehouse will be distributing our lil squashies – and we can’t wait to share them with you.
Subscribe to our weekly patron box to get your hands on them!
Whether you’re a long-time gardener or just starting out, we hope our squash success inspires you to keep growing, experimenting, and enjoying the fruits (and vegetables!) of the season.
Here’s to a successful harvest!
