WELLSPRING CHARITABLE GARDENS

Fresh Today… Artichokes, Summer Squash, Green Beans, Cucumbers, Beets, Lettuce, Kale, Potatoes, Garlic, Onions, Basil, Cilantro & Santa Rosa Plums Using your Produce… by Julie Moreno This week the weather is making a 90-degree turn from spring to summer, and the produce is following right behind. My favorite potatoes, garlic and onions are joining squash, green beans and cucumbers. Just a reminder, the best way to store basil is on the counter in a jar of water, just like y

Fresh Today… Green Beans, Shelling Peas, Potatoes, Summer Squash, Lettuce, Cucumbers, Celery, Beets, Swiss Chard, Radishes, Cilantro, Basil, Valencia Oranges & Flowers Using your Produce… by Julie Moreno The season is changing and we have the first green beans and garlic of the season. Garlic is so much better in the summer when it is freshly harvested. Store the garlic can on the counter. A couple more storage tips: the potatoes should be kept out of plastic and kept in a

Fresh Today… New Potatoes, Artichokes, Summer Squash, Cucumbers, Broccoli, Swiss Chard, Spring Onions, Head Lettuce, Chives, Dill, Basil, Parsley, Apricots & Cherries Using your Produce… by Julie Moreno When potatoes are available at the store every day of the year, we forget how good a freshly harvested potato can taste. This smashed potato recipe highlights the humble potato in a crispy side dish that transforms them into golden, pan-fried delights. After boiling and dryi

Fresh Today… Summer Squash, Cucumbers, Green Onions, Broccoli, Arugula, Salad Turnips, Peas, Carrots, Lettuce, Basil, Dill & Parsley Using your Produce… by Julie Moreno The summer squash is producing a strong crop. For peak flavor and texture, summer squash is best used soon after harvesting, within a few days of receiving your basket. Store them in the fridge for up to a week. The skin is tender and full of nutrients, so there’s no need to peel, just give them a rinse and

Fresh Today… Snap Peas, Summer Squash, Spinach, Cucumbers, Broccoli, Carrots, Arugula, Artichokes, Lettuce, Dill, Chives, Basil & Parsley Using your Produce… by Julie Moreno Snap peas are the edible pods that are eaten whole, raw or cooked, after removing the tough string that runs down the edge. I like to remove the string by hand, twisting at the stem and then pulling the stem down the length of the pod with the string. The process will take some time, but it can be done

Fresh Today… Summer Squash, Cucumbers, Beets, Broccoli, Kale, French Breakfast Radishes, Lettuce, Peas, Dill & Parsley Using your Produce… by Julie Moreno The seasons are changing and this week we are harvesting the first of our summer squash. For peak flavor and texture, summer squash is best used within a few days of receiving your basket. Store them in the fridge for up to a week. The skin is tender and full of nutrients, so there’s no need to peel, just give them a rins

Fresh Today… Peas, Swiss Chard, Broccoli, Beets, Cucumber, Spinach, Lettuce Heads, Salad Turnips, Carrots, Radishes, Parsley, Chives & Dill 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 the stems