a crunchy summer salad from the family garden
a crunchy summer salad from the family garden
'of rice & yams' no.14
Every summer since Reid and I got together (it’s been over 12 years now, omg), I’ve had the pleasure of taking part in the family garden at the cottage—a tradition started by his maternal grandfather that has blossomed into quite the undertaking, with the family pouring their hearts into it.
Each year has looked a bit different for us, depending on when we can make the 2-hour trip north of Toronto to the lake. But the growing schedule remains constant: the family sows seeds and seedlings over the May 2-4 long weekend, and by mid-August, the garden is bursting with summer goodies, from herbs to broccoli and edible flowers to non-edible ones. The season wraps up in mid-October with cozy meals, often with a wood fire crackling in the background. In recent years, Reid’s mum and brother have switched to growing their own seedlings from scratch under grow lamps in their basements, starting as early as April instead of buying seedlings for all their plants.
Some years, I’ve been able to witness the whole process—from starting the seedlings to harvesting the last crops and dropping garlic cloves into the ground before winter. Other years, I’ve only managed to plant seeds. But this year, we’ve been lucky enough to enjoy the fruits of the family’s hard work with a bountiful late-season visit.
If it’s not obvious, this garden holds a special place in our hearts. It’s a yearly reminder that growth takes work and unfolds in cyclical stages: sowing seeds, budding and flowering, harvesting, and finally, tilling and restoration. That life happens slowly, quickly, and in the in-betweens. In 2018, it was the backdrop for our wedding ceremony, shared with close friends and family, and the dahlias growing today come from the same tubers from that year. Every year is a new chapter—some with overnight deer visitors, voles munching on green beans, and new experiments like bok choy (which grew faster than we could eat) and strawberries (a deer favourite).
This summer, melons and squash are the new experiments, with watermelon, cantaloupe, and acorn squash currently thriving. Cucumbers, tomatoes, and chilies are abundant right now, and my brother-in-law is leading the canning projects to preserve dill pickles, bread and butters (coined “burger candy”), relish, tomato jam, hot sauce and more for winter.
There’s nothing quite like walking up the hill with a pair of kitchen scissors and a basket to gather ingredients for our next meal—or stuffing your pockets with cucamelons if you forget—to cook and share with whoever’s at the table that day.
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SOME PEAK SUMMER JOYS ☀️
A Niagara peach galette, recipe by The Loopy Whisk
Honey Peach Matcha Lattes, recipe by @reeniekarim
A mid-afternoon tomato snack simply dressed with Pillar Grove Estate olive oil, white wine vinegar, and kosher salt
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Crunchy Summer Salad w/ Nuoc Cham Vinaigrette
Serves 5 to 6, as a side
Ingredients
1 cob of corn, cooked and sliced off the cob
1 cup cucamelons, halved
2 cups grated carrots
4 garden slicing cucumbers or mini-cucumbers (Lebanese or Persian), quartered lengthwise and cut into chunks on a diagonal
A good handful of Thai basil, cilantro, and/or mint, roughly chopped
Calendula (optional), petals picked
Nuoc Cham Vinaigrette (see below)
Kosher salt, to taste
Instructions
In a large bowl or on a large platter, combine the corn, cucamelons, carrots, and cucumbers. Pour the nuoc cham vinaigrette overtop and gently mix with tongs or salad serves. Garnish with herbs and calendula.
Nuoc Cham Vinaigrette
1 tbsp lime juice, about half a lime
1 tbsp maple syrup
1/2 tbsp fish sauce
1 tsp toasted sesame oil
1 tsp grainy or Dijon mustard
2 tbsp extra virgin olive oil
In a small bowl, whisk together the lime juice, maple syrup, fish sauce, sesame oil, mustard, and olive oil until emulsified. Store in an airtight container in the fridge for up to 5 days.
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✌🏼 Peace, love, and good food,
Jannell
Great summer crunchy salad recipe and a beautiful honey peach latte!