WELLSPRING CHARITABLE GARDENS

Root Vegetable Fritters 1 medium sweet potato, peeled 2-3 parsnips, peeled 1-2 rutabagas, peeled 2-3 carrots ¾ teaspoon salt ¼ teaspoon pepper ¼ cup flour 1 egg 2 tablespoons of oil Peel and grate, the sweet potato, parsnips, rutabagas and carrots. Combine everything in a large bowl and add the salt, pepper and egg. Mix well to combine. Heat a nonstick pan, over medium heat, add the oil and drop 1/4 cup of the vegetable mixture into the pan. Help it to spread out a little the

Sautéed Carrots, Fennel & Spinach 2 tablespoons butter or oil 1 fennel bulb 4-5 carrots, peeled and sliced ½ teaspoon salt 4-5 cups spinach or tatsoi, chopped 2 tablespoons white wine or lemon juice ¼ cup fresh chopped herbs, ¼ teaspoon fresh ground pepper Cut the fennel bulb in half and then chop across the grain. In a large sauté pan, melt the butter and add the onion, carrots, fennel and salt. Stir over medium-high heat for about 2 minutes then reduce the heat to medium a

From the Garden this Week… Green Kohlrabi, Cauliflower or Broccoli or Green Cabbage, Assorted Radishes, Carrots, Beets, Sweet Potatoes, White Salad Turnips, Ruby Sky Lettuce (leaf lettuce), Sky Foss Lettuce (butter lettuce), Fennel, Rutabagas or Turnips, Parsley, Rosemary, Tatsoi (Asian Spinach) Upon Request … Bok Choi and Asian Greens Coming Soon …. Napa Cabbage, Savoy Cabbage, Celery Using your Produce… by Julie Moreno This week we are harvesting two of the most misundersto

Grilled Chicory Salad with Almond Vinaigrette 3 tablespoons finely chopped almonds 2 tablespoons olive oil, divided 1 tablespoon balsamic vinegar ½ teaspoon salt 1 head chicory Fresh ground black pepper ¼ cup crumbled feta cheese (optional) Prepare your barbecue for grilling or preheat the broiler to high heat. Combine the almonds, 1 tablespoon olive oil, vinegar, and salt, stir to combine and set aside. Cut the chicory into quarters making sure to keep the stem intact, drizz

Sweet Potato Hummus ¼ cup of tahini 2-3 tablespoon extra virgin olive oil 2 garlic cloves, mashed and roughly chopped 1 large sweet potato, cooked 2 tablespoons freshly squeezed lemon juice ½ teaspoon of salt In a food processor, combine the tahini and olive oil and pulse until smooth. Add the garlic, cooked sweet potato, lemon juice, and salt, process until smooth. Add more salt or lemon juice to taste and spoon into a serving dish. Serve with crackers, raw dip vegetables

From the Garden this Week… Bok Choi or Broccoli, Spinach, Chicory, Red Radishes, White Daikon Radishes, Snap and Snow Peas, Carrots, Beets, Sweet Potatoes, Kale, Turnips, Red or Green Salanova Lettuce or Romaine Lettuce, or Mesclun Spring Mix with Arugula or Frisse Coming Soon …. Fennel, Kohlrabi, Rutabaga, Napa Cabbage, Bok Choi Using your Produce… by Julie Moreno Thanksgiving is fast approaching, which I have to mention is my favorite holiday. You’ve got to love a day dedi