WELLSPRING CHARITABLE GARDENS

From the Garden this Week… Carrots, Parsley, Mixed Greens, Arugula, Blue Leaf Kale, Turnips, Broccoli, Rutabagas, Grapefruit, Lemons, Meyer Lemons, Blood & Navel Oranges Coming Soon… Butter Lettuce, Sugar Snap Peas Using your Produce… by Julie Moreno Our blue leaf kale is related to lacinato and can be used the same as all of our leafy greens. It is tender enough to be used in a salad. If you cook them, they will just need a few minutes to wilt. In addition to the plants that

From the Garden this Week… Romanesco or Cauliflower or Broccoli, Kale, Celery, Carrots, French Breakfast or Watermelon Radishes, Purple Top Turnips, Parsnips, Mixed Greens, Borage Flower, Lemons, Blood & Navel Oranges, and Grapefruit Coming Soon… Butter Lettuce, Sugar Snap Peas Using Your Produce… By Julie Moreno This week we have broccoli or cauliflower or their genetic cousin Romanesco. Romanesco cooks just like cauliflower and can be used the same way. Unfortunately, once

From the Garden this Week… Green Cabbage, Daikon radish, Kale, Swiss Chard, Watermelon Radish, Cauliflower or Broccoli, Purple Top Turnips, White Salad Turnips, Mixed Greens, Parsley and Citrus Fruit Coming Soon…More Carrots Using Your Produce… By Julie Moreno Roasting the cruciferous vegetables is one of the best ways to balance their bitter flavors and at the same time enhance their sweetness. I roast broccoli and cauliflower on a regular basis, and then I found this recipe

From the Garden this Week… Cauliflower or Broccoli, Purple Top Turnips, White Salad Turnips, Rutabaga, Arugula, Celery, Kale, Spinach, Leaf Lettuce, Pink and White Grapefruit, Meyer Lemons, Blood and Navel Oranges Coming Soon… More Carrots Using Your Produce… By Julie Moreno Turnips and rutabagas are the root vegetables of winter. They can take the place of potatoes in soups and stews and are great mashed with butter and cream. These vegetables are part of the cruciferous ve