Well... we thought maybe we wouldn't see them this year (one can always hope), but the porcupine is back (definitely one, maybe more). Every Monday morning we start the week with a team field walk, and as we walked closer to the first generation of zucchini we noticed the carnage. Despite a live trap baited and set at the end of the row, a porcupine took little bites out of almost every zucchini. How did we know it was a porcupine? I spotted the evidence (see photo).
So, we got to work baiting a second trap and walking the fence line to try to determine where the little bugger was sneaking in. Despite putting up a 4-foot mesh wire fence to complement the electric deer fence last year, porcupines seem to find their way through. And, unfortunately, our traps haven't been as effective this year. Normally we can lure at least a few porcupines and raccoons with cat food or sardines, and then relocate them by truck about 20km away. For the sake of your zucchini consumption this summer, wish us luck with pest management over the next couple of days!
On a lighter note, we are pleased to report that lots of your favourite crops are sizing up nicely. The carrots should be ready in the coming weeks, and the cherry tomatoes have multiple fruit sets already. The pepper plants were planted a bit late but are growing well and are being staked and trellised this week. We are hopeful for a more abundant pepper crop this year, as last year we noticed that many of first flowers dropped, likely due to the extreme heat we had in the Spring.
Something you are receiving in your basket this week - and something that is growing very well this season - is fennel. Usually we pick them small and bunch them, but this year we also have some beautiful full-sized bulbs. Wondering what to do with your fennel? Here are a few tips:
Use the bulbs in soup like you would use celery. Yes, the flavour is different, but they still offer an aromatic flavour and crunch. I made chicken noodle soup on Friday and instead of garlic and celery I used garlic scapes and fennel, and it was a delicious, summery take on a classic.
Use the frond/ leafy tips as an herb. I sometimes make a light pesto with fennel fronds, lemon, nutritional yeast, garlic scapes, and nuts (whatever I have around). The fronds are so beautiful it's a shame for them to go to waste! Use them however you would use dill to garnish a salad, fish, etc.
Make a shaved fennel salad and showcase the whole plant! Here is a link to a nice variation.
All for now,
Jessie
Good luck with the little bugger!