WELLSPRING CHARITABLE GARDENS

Fresh Today… Pie Pumpkins, Napa Cabbage, Red Lettuce Heads, Summer Squash, Carrots, Eggplant, Cucumbers, Bell Peppers, Rosemary, Basil, Chives, Popcorn & Zinnia Blooms Using your Produce… by Chef Julie Moreno Our fall vegetables are in full swing with pumpkins, Napa cabbage and popcorn, coming your way. If you want to save the last of our basil, I recommend turning it into pesto and then freezing the pesto in ice cube trays to pop out and enjoy in the winter. You can also g

Fresh Today… “Summer” Squash, Eggplant, Sweet Peppers, Cucumbers, Tomatoes, Garlic, Basil, Rosemary, Chives, Melons, Popcorn, Fuyu Persimmons & Sweet Pie Pumpkins Using your Produce… by Chef Julie Moreno I use my dehydrator frequently this time of year. It works unattended at a low temperature to preserve the harvest. I like to dehydrate tomatoes and herbs to have on hand in the winter. I also use it to make kale chips in the winter and these squash chips in the summer. You

Fresh Today… Summer Squash, Popcorn, Carrots, Eggplant, Cucumbers, Green Beans, Sweet Peppers, Garlic, Shallots, Rosemary, Basil, Chives, Decorative Flowers, Fuyu Persimmons & Melons Using your Produce… by Chef Julie Moreno Even though the calendar says autumn, we still have summer vegetables ready to harvest. I have one more summer squash recipe for you. I picked this up from Cook’s Illustrated, one of my favorite publications for quality recipes. This pasta dish takes adv

Fresh Today… Summer Squash, Salad Mix Lettuce, Lemon & Slicing & Armenian Cucumbers, Carrots, Peppers, Green Beans, Onions, Garlic, Shallots, Dill, Basil, Chives & Melons Using your Produce… by Chef Julie Moreno We have lots of squash this week, so I included a favorite recipe from Thomas Keller, one of the best chefs in the world. Without traveling to The French Laundry in Napa, you can enjoy it too. This recipe is very simple; feel free to top the cooked squash with some

Fresh Today… Eggplant, Carrots, Salad Mix Lettuce, Peppers, Cucumbers, Green Beans, Tomatoes, Dill, Basil, Chives, & Melons Using your Produce… by Chef Julie Moreno I love the Japanese chili-garlic edamame served as an appetizer at most sushi bars. Since we don’t grow edamame, I love to make this with green beans which has a similar texture and taste. Eating local is all about learning to use what we have. This recipe makes a bold and flavorful side dish that combines crisp

Fresh Today… Eggplant, Summer Squash, Lettuce, Cucumbers, Carrots, Green Beans, Tomatoes, Dill, Basil, Limes, Oranges & Melons Using your Produce… by Chef Julie Moreno This time of year, we have many varieties of tomatoes and cucumbers ready to pick. In the recipe I included today, I expect you to use all of them. The easy mix is cherry and large tomatoes. Dice the large tomatoes so they are the same size as the cherry tomatoes. For those, you can cut them in half or leave

Fresh Today… Eggplant, Cucumbers, Tomatoes, Cherry Tomatoes, Potatoes, Lettuce, Daikon Radishes, Carrots, Garlic, Dill, Basil, Peaches, Pluots, Melons, Valencia Oranges & Lemon Verbena (Steep for Tea) Using your Produce… by Julie Moreno Tahini is a paste or nut butter made from ground sesame seeds. It has a richness from the seed's fat but is slightly bitter. It adds lots of flavor and can substitute for part of the oil in dressings or marinades. Tahini is the common ingred