The Strathma Patch - Harvest Donation

It’s truly been a season of growth—both literally and figuratively—here at Strathma! Back in the summer of 2021, we planted the seeds of a new initiative: a small heritage garden we lovingly named the Strathma Patch. This humble plot was more than just a place to grow vegetables—it was created as a hands-on way to connect with the agricultural practices of early settlers in the Strathcona County region. By cultivating crops that would have been common over a century ago, we hoped to deepen our understanding of how families sustained themselves through local food sources and seasonal harvests.

First harvest!

Our first harvest was a delightful success, yielding crisp lettuce, vibrant beans, many massive radishes, and two impressively hefty zucchinis that had us all smiling. It was a proud moment for our team and a reminder of the resilience and resourcefulness of those who came before us.

This year, we took that spirit of community one step further. On Wednesday morning, we were thrilled to donate a generous portion of our freshly grown produce to our friends at the Strathcona Food Bank. It’s heartwarming to know that they welcome donations of home-grown—and in our case, museum-grown—vegetables. It’s a beautiful way to bridge past and present, turning historical learning into meaningful action that supports our neighbors today.

Zucchini!

This season, we have been fortunate to witness the dedicated efforts of our volunteers in maintaining the Strathma Patch and surrounding flower beds. Their consistent care and attention have ensured that these spaces remain vibrant, well-tended, and reflective of the museum’s commitment to preserving both natural and cultural heritage. We extend our sincere appreciation for their invaluable contributions, which continue to enhance the experience of all who visit.

Radishes!

In addition to the favorable rainfall that has supported the growth and vitality of the Strathma Patch this season, we have also experienced a notably low presence of garden pests. This reduction in insect activity has had a positive impact on the overall health of our plants, allowing them to flourish with minimal disruption and reducing the need for intervention or treatment.

The absence of common pests has contributed to a more stable growing environment, enabling our volunteers and staff to focus on nurturing the garden’s development and maintaining its aesthetic appeal. It has also enhanced the educational value of the Patch, providing a clearer view of traditional gardening practices without the complications that pests often introduce.

It’s been a truly rewarding season for the Strathma Patch. With favorable weather, fewer challenges, and steady care from our dedicated volunteers, the garden has continued to thrive in ways that reflect the spirit of growth and community we value so deeply. Each year brings its own rhythm, and this one has offered a beautiful blend of progress, connection, and quiet success. We’re grateful for all the hands and hearts that helped make it flourish.

Zucchini Fritters Recipe

By Ella Mortemore from the Our Favourite Recipes Cookbook, by Strathcona County Retired Teachers' Association

- 2 eggs

-1 cup Zucchini, finely grated

-1 medium potato

-2 tbsp. flour

-Salt and pepper to taste

-2 tbsp. butter

-1 tbsp. oil

Beat the eggs. Press excess juice out of zucchini in a strainer over a bowl n a tea towel or in a salad spinner. Combine zucchini and eggs, and mix in the flour, salt and pepper.

In a medium frying pan, melt butter and oil together. Divide the zucchini mixture into three or four, and spoon into the pan, forming pancakes. Fry over medium heat until crisp and golden, about 3 minutes on each side. Best Served ASAP.

Zucchini Cake Recipe

By Unknown, handwritten into the Bremner Friendship Club Cookbook 1976

-3 large eggs

-1 cup vegetable oil

-1 1/2 cups sugar

-2 cups zucchini

-2 tbs. vanilla

-2 cups flour

-1/4 tsp baking powder

-2 tsp baking soda

-3 tsp cinnamon (heaping)

-1 tsp salt

-1 cup raisins

-1 cup nuts

Beat eggs well and add sugar, oil & zucchini and vanilla to egg mixture until zucchini is smooth. Stir flour, salt, baking powered, baking soda, and cinnamon. Fold into egg mixture and stir in raisins and nuts. Bake at 350 - 375°F until an inserted toothpick comes out clean.