top of page

From the Garden This Week

From the Garden this Week…

Summer Squash, Fennel, Lettuce Heads, Snap Peas, Head Lettuce, Mixed Red and Green Lettuces, Spinach, Large Carrots, Bok Choy, Parsnips, Spring Onions, Turnips

Coming Soon…Garlic, Onions, Potatoes

Using your Produce… by Julie Moreno

Thank you for your patience regarding missing your produce delivery last Thursday. This week we have a variety of items that need to get picked before the weather changes significantly. People often think that we in the Central Valley don’t really have seasons. However if you are growing vegetables, the seasons are recognizable by what will and will not grow. For example, the warm weather of spring is less hospitable to our broccoli than the cold of winter. You will notice markedly smaller but still delicious broccoli heads. I included an Asian noodle salad to use the snap peas, bok choy and carrots that are coming this week. If you want to add more vegetables you can do that or even leave out the noodles altogether and use the lettuces, spinach and greens as a base.

Asian Noodle Salad

1 teaspoon fish or soy sauce

1 tablespoon freshly squeezed lime juice

1 tablespoon brown sugar or honey

1 tablespoons water

¼ teaspoon chili flakes

2 tablespoons onion, finely diced

1 tablespoon olive or grapeseed oil

1 teaspoon toasted sesame oil

8 ounces thin rice noodles

5-6 bok choy leaves, thinly sliced

1 cup snap peas, ends trimmed and cut in half if desired

1 carrot, shredded or cut into matchsticks

2-3 white salad turnips, shredded or cut into matchsticks

1 handful chopped cilantro and mint

8 ounces cooked meat or shrimp, cut in bite-sized pieces

½ cup chopped peanuts or almonds

Salt as needed

To prepare the dressing, in a large mixing bowl, combine the fish sauce, lime juice, brown sugar, water, chili flakes, onion, olive oil and sesame oil. Whisk well. Bring a large pot of water to a boil. Add the rice noodles, cook 2-3 minutes, until tender but not mushy. Drain the noodles in a colander, and rinse with cold water. Lay a clean kitchen towel on the countertop, then spread the cooked noodles on the towel. In the bowl with the dressing, add the vegetables, cooked meat and nuts, then add the noodles. Toss well, taste and season with salt as desired.

Praying for Laborers!

As you know, our Charitable Garden is run primarily by our volunteers and they need regular time off without any feelings of guilt. So one of the things we have done from the beginning is to hire two to four part-time garden enthusiasts to help fill in the gaps when our volunteers are gone. As long as God provides the laborers, we will continue bringing you wonderful farm to table produce. This is God’s Garden!

We are currently recruiting more volunteers and also seeking to hire two part-time staff. The paid positions are Mondays from 8:30 am-12:30 pm