WELLSPRING CHARITABLE GARDENS

Fresh Today… Spring Onions, Broccoli, Sugar Snap Peas, Beets, Kale, Lettuce Heads, Spinach, Salad Turnips, Chives, Cilantro, Dill, Orange & Lemon Using your Produce… by Julie Moreno   When we have large heads of broccoli, I try to make sure to use the stems and not just eat the florets. Similar to the bagged broccoli slaw at the store, you can make your own by grating it in the food processor. If you don’t have one, you can try a box grater with large holes or just cut up th

Fresh Today… Spring Onions, Cabbage, Carrots, Lettuce Mix, Fava Beans, Baby Fennel, Broccoli, Spinach, Salad Turnips, Cilantro, & Dill Using your Produce… by Julie Moreno   Our white salad turnips are ready to harvest, and more are coming this week. These turnips can be eaten raw but they are also great cooked. I like to roast them like potatoes or sear them in a non-stick pan on the stovetop. Don’t forget to eat the greens. I included this recipe to use them both in the same

Fresh Today… Fava Beans, Spinach, Radishes, Carrots, Lettuce Mix, Arugula, Salad Turnips, Beets, Chard, Rutabaga, Chives, Cilantro, Dill, Edible Flowers & Oranges Using your Produce… by Julie Moreno   This week we have fava beans available for the first week of the season. The entire pod is edible, but we usually just eat the beans inside. The easiest way to cook them is to grill or roast the whole pod and then serve the beans at the table and let everyone peel their own bean

Fresh Today… Radishes, Swiss Chard, Cauliflower or Purple Shooting Broccoli, Spinach, Carrots, Lettuce Mix, Fennel, Salad Turnips, Beets, Chives, Cilantro, Dill, Lemons & Oranges Using your Produce… by Julie Moreno   This week I wanted to highlight a simple quick pickle recipe. The vegetables are simply marinated in vinegar. The longer they sit in the brine, the more “cooked” they become. The recipe recommends at least 2 hours, but I find if you can let them sit overnight, th

Fresh Today… Fennel, Spinach, Carrots, Arugula, Lettuce Mix, Peas, Kale, Beets, Purple Sprouting Broccoli, Radishes, Celery, Dill, Parsley, Cilantro, Lemons & Oranges Using your Produce… by Julie Moreno   The warm weather this week is asking for a crisp salad. This fennel salad combines our arugula, celery, herbs and oranges for a refreshing side dish. Remove the green stalks and trim the bottom of the fennel bulb. Cut the bulb in half and then cut out the core as this is tou

Fresh Today … Arugula, Rainbow Carrots, Red & Green Romain Lettuce Leaves, Kale, Rutabagas, Turnips, Celery, Cabbage, Green Onions, Parsley, Rosemary, Lemons, Grapefruit & Oranges Using your Produce… by Julie Moreno   If you are serving up a special dinner for Saint Patrick’s Day, we’ve served up some recipes to serve along with corned beef or beef stew. Traditional cuisine from Ireland is hearty, rustic, and centered on simple ingredients that grow well in a cool climate, si

Fresh Today… Winter Squash, Savoy Cabbage, Rainbow Carrots, Lettuce, Kale, Beets, Broccoli Shoots, Parsley, Cilantro, Grapefruit, Navel Oranges, Blood Oranges & Lemons Using your Produce… by Julie Moreno   More carrots are coming this week. Our multi-colored carrots are wonderful roasted. The recipe that I’ve included this week is a masterclass in balancing textures, elevating this humble root vegetables into a vibrant, multi-dimensional salad. By roasting the carrots with wa