WELLSPRING CHARITABLE GARDENS

From the Garden this Week… Dino Kale, Mixed Greens, Lettuce Heads, Green Beans, Carrots, Cherry Tomatoes, Green Tomatoes, Basil, Green Onions, Daikon Radish, Fuyu Persimmons, Pomegranates and Aloe Vera Coming Soon…Bok Choi Using your Produce… by Julie Moreno This week the first of our fall brassicas, Dino, or lacinato kale will be in the baskets. My favorite way to cook our kale is to quickly sauté it in oil or butter with garlic and red pepper flakes, just until wilted. Seas

From the Garden this Week… Endive or Lettuce Heads, Carrots, Hot Peppers, Tomatoes, Basil, Winter Squash, Green Onions, Fuyu Persimmons, Pomegranates and Mystery Item Coming Soon…Bok Choi Using your Produce… by Julie Moreno All of the winter squash that we grow makes great decoration through the fall, but they are also good to eat. Pumpkins and butternut can be cut and roasted in cubes, but it is so much easier to roast the entire squash and then cut into it once they are coo

From the Garden this Week… Mixed Greens and Lettuce, Green Beans, Tomatoes, Eggplant, Okra, Green Onions, Basil, Thyme, Lemon Grass, Bearss Limes, Cilantro and Edible Decorative Pumpkins Coming Soon…Carrots Using your Produce… by Julie Moreno This week we are sending some decorative pumpkins that are also edible. Use them for decoration for the next few weeks and then you can cook them and eat them. I recommend roasting them at 375° F for about 30-45 minutes until soft. You c

From the Garden this Week… Delicata Squash, Napa Cabbage, Mixed Greens or Head Lettuce, Green Tomatoes, Tomatoes, Bell Peppers, Okra, Basil, Thyme, Rosemary, and a Decorative Pumpkin Coming Soon…Carrots Using your Produce… by Julie Moreno Napa Cabbage makes an appearance this week as fall becomes more evident. Napa cabbage makes good salad greens with a mild flavor and texture compared to regular cabbage and the crisp texture of lettuce. I took the salad in a sweet and spicy