From the Garden this Week…
From the Garden this Week…
Broccoli and Sprouting Broccoli, Cabbage or Cauliflower, Spinach, Lacinato Kale, Kohlrabi, Mixed Lettuce, Purple Top Turnips, Lemons and Navel Oranges
Coming Soon… Purple Cabbage, Radishes and Beets
Using your Produce… by Julie Moreno
The warm weather is beautiful, but it is making for challenges in the garden as the plants are confused as to the season. I had to prioritize our harvest to make sure that we don’t lose any vegetables that will want to form flowers and bolt. With the large amount of broccoli in your basket, I get to continue to share my favorite broccoli salad recipe. I would recommend doubling the recipe here if you like it. The salad is better after a night in the fridge, it’s great to have on hand for a few days. This salad is one of the better ways to eat broccoli cold and uncooked.
3 cups chopped raw broccoli, leaves, florets and stems (peel the thick coarse stem pieces as needed)
¼ cup chopped cooked bacon
¼ cup roasted sunflower seeds
¼ cup finely diced red onion
¼ cup dried cranberries, coarsely chopped
¼ cup mayonnaise
1 tablespoon vinegar, red or white wine or good apple cider vinegar (balsamic is not recommended)
1-2 teaspoons sugar (optional)
½ teaspoon salt
½ teaspoon fresh ground black pepper
Combine all ingredients and refrigerate for at least 30 minutes before eating.
Ronda, how did you begin an interest in gardening?
My interest in “gardening” began very early, as I noticed the structure of flowers particularly and would ponder how they grew that way. In addition, my grandparents would take my younger brother and I out into the woods and taught us how to forage for the plants that were edible.
Where were you born, go to school and or grow up?
I was born in northern Arkansas and grew up exploring the countryside in the mountains of the area until I moved to Ohio as a young teen.
What drew you to volunteer in our Charitable Garden, when did you start and what keeps you passionate about our work?
The drawing interest to Wellspring Charitable garden was the idea of working on as a team, each one utilizing their strengths for the forward momentum and growth of the both the individuals and the project, a purpose for the project that helps others, and I love playing in the dirt All these things keep me passionate, but I believe that it is Cindi’s dedication to her vision for this Garden even in the face of obstacles that has helped me to stay connected.
Who do you call family?
I call those who are involved with one another, want to be engaged and want to know and be known. For this reason, it is not always those who are blood relatives that I would classify as family. In fact, there are those with whom I share DNA and/or legal relative relationship with that I would not classify as true family, while there are others with whom I do not share these specific bonds, that I would classify as family.
What is something interesting about you that others might not know?
I have a deep desire for artistic expression and feel I am really allowing myself to be authentically ‘me’ when I allow myself that freedom.
Our winter citrus makes a great salad with fresh spinach. This week we have some beautiful baby spinach, that I planted in December, ready to harvest now. Combine it with a fresh grated raw turnip. If you haven’t eaten turnips raw, you will be amazed at how sweet they are. The best food combinations are when all of the ingredients are fresh out of the garden at the same time.
Spinach Salad with Lemon Vinaigrette