WELLSPRING CHARITABLE GARDENS

From the Garden this Week… Romaine Lettuce, Carrots, Butternut Squash, Broccoli or Cauliflower, Spinach, Purple Top Turnip, Green Onions, Bok Choy, Arugula, Dill, Parsley, & Persimmons Using your Produce… by Julie Moreno Making a blended vegetable soup is one of the easiest ways to use your vegetables, so learning a few basic techniques will elevate your soup game. My first tip is to sauté onions, carrots, and celery together in a little butter or oil before adding the liquid

From the Garden this Week… Winter Squash, Cabbage or Broccoli, Carrots, Kale, Red Bunching Onions, Arugula, Garlic, Fennel, Cilantro, Dill, Parsley, Meyer Lemons & Hachiya Persimmons Using your Produce… by Julie Moreno We have our first broccoli of the season coming this week. Broccoli is the one vegetable that most eaters know what to do with and how to cook, but I am still full of tips. First, make sure that you serve the stems. The entire broccoli plant is edible, and I s

From the Garden this Week… Cauliflower or Cabbage, Romaine Lettuce, Carrots, Fennel, Salad Turnips, Purple Top Turnips, Watermelon Radish, Red Radish, Green Onions, Arugula, Lemon Grass, Rosemary, Meyer Lemons, & Persimmons Using your Produce… by Julie Moreno We have lots of root vegetables right now, so these recipes are meant to help you eat them up. The different varieties of radishes and turnips are similar, so they can be cooked and eaten together. Feel free to mix them