August in the kitchen garden

Lynne Hermiston, a passionate gardener, enjoys growing her own food in a backyard garden in south Winnipeg. Despite the challenges posed by the weather, Hermiston's garden remains an impressive example of the abundance and diversity that can be achieved in a small space. Her garden is approximately 10 meters wide and 15 meters deep, consisting of raised beds and in-ground beds. The growing area receives abundant sunlight and is flanked by a linear-shaped bed planted with flowering perennials, attracting pollinators.

This summer, Hermiston is cultivating a variety of food plants, including tomatoes, cucumbers, squash, beets, chickpeas, beans, onions, sweet potatoes, horseradish, garlic, peppers, carrots, pumpkin, and cauliflower. She is also growing Chinese Pink celery for the first time and eggplant. Additionally, Hermiston grows salad greens and herbs, which have been a delightful addition to her summer recipes.

However, some food plants are taking longer to mature than usual due to the cool temperatures in June. Despite this, Hermiston remains determined to process her produce for winter storage. She uses the All American pressure canner for its precision and has taken courses at The Food Studio to improve her canning and fermenting skills. Hermiston even experiments with freezing garlic and making garlic ice cubes.

Hermiston's innovative methods and love for learning are evident in her garden, which continues to thrive despite the challenges presented by the weather.