From the Garden this Week…
From the Garden this Week…
Kale, Broccoli and Sprouting, Carrots, Chioggia and/or Red Beets, Radishes, Mixed, Celery, Purple Cabbage or Cauliflower, Fennel, Rosemary, Oranges and Grapefruit
Coming Soon… Snap Peas and Parsnips
Using your Produce… by Julie Moreno
This week the garden is enjoying the cooler wet weather. The seedlings from our plantings at the beginning of the year are taking off. We will have lots of tender young greens coming soon. Last week one of our volunteers made a copycat recipe of Panera’s Cheddar Broccoli Soup from a recipe on line, and was raving about the results, so I shared this today. If you have too much broccoli, you can blanch it and freeze it for later. Frozen broccoli is great for soup when we can’t grow in the warmer weather.
Cheddar Broccoli Soup
2 tablespoons butter
1 Spring onion, white and light green parts chopped
1 cup finely chopped carrots
1 stalk celery, thinly sliced
½ teaspoon salt
¼ cup flour
2 cups milk
2 cups chicken or vegetable stock
2 cups coarsely chopped broccoli florets, stems and leaves
2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
Melt butter in a large pot over medium heat. Add the onion, carrots, celery and salt cooking for about 6-7 minutes. Turn the heat to low, sprinkle the flour over the vegetables and stir for 1-2 minutes. Gradually pour milk into flour mixture while stirring. Stir chicken stock and broccoli into milk mixture. Bring to a boil and then reduce heat to a simmer. Cook until the broccoli is completely tender, about 20 minutes. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste and serve.
Thank you to our Wellspring Charitable Garden Volunteers for hosting,
harvesting, and preparing a delicious brunch for our Wellspring Fellowship of Christian Counselors last Saturday,
March 14, 2020. We had an enthusiastic group and excellent presentations on techniques for helping people overcome trauma by members Sarah Andrews, Marietta Huizenga, and Jenessa Bell. Guest speaker Lauren Zampieri began and ended our time together by teaching us some therapeutic dance techniques.
Thank you to our Thursday Garden volunteers who
put up the tents last Thursday (and will help take them down this Thursday) that protected us against the weather so we could enjoy our outdoor experience.
We can grow beets throughout the fall, winter and spring. The beets in the spring are usually quite tender because they grow so quickly. The golden and pink Chioggia beets take longer to grow, so we plant in the fall, then through the winter they grow slowly because of the shorter days. I like to roast them whole with the skins on, then after cooking the peels slip off easily.
Whole Roasted Beets
2-3 beets, cleaned