Winter in Edmonton is long and frigidly cold, while summers are warm and short. To make the most of a condensed growing season, the Edmonton gardener needs to start early (but not too early) and plant wisely. With some good advice (and good luck), you can have a bounty of fresh fruit and vegetables throughout the late summer and fall, even in our northern climate.

Choose wisely.
First off, don’t try to grow something tropical, like pineapple, in Edmonton. It won’t work. You will be disappointed.
There are lots of plants that thrive in our climate. Some personal favourites are raspberries, carrots, rhubarb and tomatoes. Raspberries and rhubarb are perennials, meaning they will come back every year. Carrots, beets and other root vegetables grow well from seed, planted after the last frost. Most Edmonton-area gardeners will plant during, or just before, the May long-weekend. If you’re not sure whether something grows well in our climate, ask the experts at a local greenhouse (Salisbury and Kuhlmanns are both excellent).

Grow things you like and use.
Lettuces grow easily in our climate, but that doesn’t change the fact that no one in our house eats it. Frankly, the effort to pick and clean lettuce that tastes exactly the same as the stuff you can buy at the grocery store just isn’t worth the effort. Same story with zucchini.
When you’re choosing fruits and vegetables to grow, consider what you like to eat or what just tastes better when it comes from your garden (ever compared a garden strawberry to a store-bought one? Night and day!)
Just because something can grow in your garden, doesn’t mean that it should.
Enjoy your harvest.
No matter how big or small your garden is, the reward comes when you harvest your crop and feast on the fruits (and veggies) of your labour.
With all the heat earlier this summer, our tomato plants have thrived and taken over the garden. Grape tomatoes are so sweet and they taste amazing right off the plant, but if you have some extras, this tomato jam is a delicious way to use them up.
Don’t have any garden tomatoes to use? No problem, this recipe works just fine with store-bought grape, cherry or roma tomatoes.
Tomato Jam Crostini
Ingredients:
2 cups grape tomatoes
2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. brown sugar
1 clove garlic, minced
drizzle of glazed balsamic vinegar
1 baguette
Goat cheese (or soft cheese of your choice)
Instructions:
Preheat oven to 325F.
Rinse tomatoes and cut into quarters. Tip! Cutting lots of little tomatoes (grape, cherry, etc.) can be time-consuming. Watch this video for an easier way.
Place tomatoes on a baking sheet, add olive oil, salt and pepper.
Mix together and move them to one side of the sheet. In a single layer but all touching.
Place in oven, set timer for 30 min.
Remove from oven. Most of the moisture should be gone and the tomatoes should be mushy and slightly caramelized. Give them a mix and put them back in the oven for 20 min.
Remove again and add brown sugar, garlic and drizzle of balsamic glaze. Mix to combine and put back in for 15 min.
Remove from oven and mix. They should be mostly mushy and resemble a chunky jam.
While tomatoes cool, cut the baguette into 1″ rounds and toast slightly.
Spread a thin layer of goat cheese (or ricotta or any soft cheese) onto the toasted baguette. Top with 1 tbsp. of tomato jam per crostini.
Plate and drizzle with more balsamic.
Share with people you really like (or save them all for yourself!)



