This is how our greenhouse looks like right now. Bees are working hard and so is Kenji.

Tomatoes are still green, eggplants have long way to go, but cucumbers are ready.

We grow “Suyo long”, which is Asian heirloom variety. They are sweet and crisp. Seeds are soft and small. Their skin has little spikes, which can be washed off easily. The skin itself is very thin and you will never have to peel it. We try to harvest them while still small because that is when they are most delicious.

You can munch them whole, cut and add to green salad, potato salad, or tuna salad. Or, if you want to try something fun, cut them into accordion and marinate in vinegar. Here is how: Set wooden chopsticks on both sides of a cucumber. Make slits 1-2mm apart diagonally. Turn it over and make slits the same way. Cut into bite size and marinate with 3 part vinegar, 1 part sugar and 1/2 part soy sauce (Chilli flakes optional). When you cut this way, it is not only fun but also seasoning soak in and blend better.

For our farm gate sale this Wednesday at 10am-1pm, we have cucumber($4 for 2-3cucumbers), salad mix(6), komatsuna(4), zucchini(3), kale(4), radicchio(5), collard(4), chard(4), 4 kinds of lettuces (4) (Prices are in bracket). Please place an order by the end of Tuesday through sorafarmveggie@gmail.com, or just drop by and let us pick what you would like. Address is 1820 Seymour road, Gabriola Island.

You can also place an order and pick it up at the Wednesday market, which runs at 4pm – 6pm at AGI hall.

Have a wonderful week!