A gardener and a publisher walk into a Farmers’ Market

I sow seeds in potting soil. When we were chatting at the market, Jasper Local publisher Andrea Ziegler sowed a seed in my ear, “You should put your gardening tips in writing.” That seed has sprouted. I love growing and foraging for food. And I love encouraging others to grow food so they, too, may experience the joy of eating what they grew. In addition to gardening tips gathered over the years for our short season Zone 3b, I’ll also share a recipe that’s relevant to the topic of the week.

Although this particularly moist summer has been a balm to our community’s collective psyche and a gift to the sprouting flora among the burned trees, it can present challenges to gardeners. 

Let’s dive right in and rate this segment “G for Gross”, with a cringeworthy topic to anyone trying to grow flowers or food: Slugs.

These little buggers, which also come in big bugger size, are living their best lives this summer. Mucous-y on the outside, they’re loaded with ‘teeth’ and  voracious appetites on the inside. Slugs have a band-like structure in their jaw called a radula which is somewhat like a rasp or microplane. Slugs can weaken plant stems, turn leaves into lace and they will even go for the fruit making short work of your labours. In our yard the slug population is particularly loving our arugula, leaf lettuce, bush and pole beans, marigolds, alyssum, primula, hostas, cucumbers and rhubarb. Thankfully not one has taken notice of our more than 50 tomato plants. Yes, I have a thing for tomatoes, more on that another week.

Copper mesh, a useful deterrent that can be re-used year after year, causes little electrical shocks when in contact with the mucous on the slug’s exterior. I wrap it around the lowest section of any tender stem that has caught the pests’ attention. Coffee grounds, fireplace ash and pulverized eggshells also provide a rough surface to cross and may help slow the pace at which your plants are being decimated. However, I don’t want to just keep slugs at bay, I want to eradicate them. 

Su-approved tip number one: Don’t waste your pricey craft beer in sunken slug swimming pools. As slugs seem quite content with munching low hanging fruit, simply lay down any damaged leaves next to the affected plants. Timing is your ally, lift the leaves early each morning before it gets warm, scoop up the slugs with a spoon and drop them into a container filled halfway with water and a splash of vinegar, rubbing alcohol, or bleach to ensure a swift demise. I use the same mix for several days until the level of corpses gets disgustingly noticeable. Dispose of the bodies as you normally dispose of bodies. It’s that simple. 

My slug bait/trap leaves of choice? To the rhubarb patch I go! Actually, I had help from Emerson and Jasper Leoni who cut and strategically laid out rhubarb leaves with instantaneous skill. The lads proved to be enthusiastic slug hunters as well, “To the bucket!” we announced with each discovery. The large rhubarb leaves make for effective lures that survive several sessions of nocturnal munching before they’re completely skeletal. If you don’t have a rhubarb patch, I bet there’s one near you and your neighbour will have leaves to spare whenever they pull their rhubarb stalks. 

Are you still with me, Slugger, despite the gag-inducing photos? You may be relieved to know THAT’S IT for the ick-factor portion of this first dispatch from a green thumb. 

As I promised a recipe that complements the topic, I pondered what one might be inspired to whip up after reading of the war I’m waging with slugs this summer. While escargot are delicious, timing-wise, they are currently too close to gross for me. Rhubarb, however, is in season, so it is getting the spotlight.

Rhubarb Ginger Syrup

To make the syrup, in a large, wide mouth canning jar, layer 500 gm diced rhubarb, 100 gm peeled and diced ginger root, and 300 gm sugar. Seal and keep at room temperature for three to four days, shaking gently several times each day. As the sugar breaks down the diced contents a delightfully pink liquid will be produced. Strain and refrigerate the syrup. Add a splash to sparkling or still water, ginger ale, a smoothie, G&T or salad dressing.

Feisty Rhubarb Ginger Jam

Left with a strainer mesh full of sweetened rhubarb and ginger, I couldn’t just toss it, so I puréed and jammed it. I prefer Pomona pectin for jams and jellies as it requires less sugar, but I would think any commercial pectin and the instructions that come with it would work. I did reduce the added sweetener a tad as the contents were already pretty much ‘yukafluxed’ with sugar. 

The jam turned out to be shockingly gingery-hot, too feisty for morning toast. However, with eggs, sausages and hash browns cooked up by my boy, Dane …eureka! The cast-offs from making a stellar-tasting syrup were turned into an absolutely delicious, spicy-sweet condiment for a savoury meal or snack. It’s lovely with cream cheese on crackers and I feel it would complement pork tenderloin or supper sausages, chicken or turkey burgers, steamed green beans and carrots, cheddar cheese scones and even as a base for salad dressing. So many possibilities, so go wild! 

And go get those slugs!

Su Young-Leslie // info@thejasperlocal.com