top of page

Fresh from Wellspring Charitable Gardens - April 11, 2024

Fresh Today…  Kale, Swiss Chard, Purple Carrots, Purple-Top Turnips, Spinach, Fennel, Artichokes, Radishes, Lettuce Mix, Arugula, Dill, Cilantro, Orange & Lemons

Using your Produce… by Julie Moreno.


The large leaves of Swiss chard are perfect for using as wrappers for any type of filling. I like to cut out the center stalk and then separate the leaf into two sections. Depending on the size of the leaf, you might even cut each half into two. Each section should be about 6 inches long. The width will be determined by the leaf, but I estimate about 2-3 inches wide. This size will create a roll that is about the size of a small eggroll. You will need to blanch the leaves by dipping them into boiling water for about 15 seconds. This will soften them so that they don’t break when rolling. This recipe has a vegetarian filling but feel free to substitute with your favorite meat or veggies.

Swiss Chard Rolls


6 Swiss chard leaves

2 cups cooked drained chickpeas,

    about 1 can

1/2 cup walnuts

1 Tablespoon soy sauce or tamari

1-2 cups shredded vegetables,

   carrots, turnips, radishes or

   broccoli stems

¼ cup cilantro leaves, roughly


1 avocado, diced


Bring a pot of water to a boil. Cut the stems from the Swiss chard leaves so that you have two pieces. Save the stems for another use. Cook the leaves in the boiling water for 15 seconds, remove from the waters and lay on a towel to cool and dry. In a food processor add the chickpeas, walnuts and tamari, pulse several times until blended. Toss the shredded vegetables with ¼ teaspoons salt. Lay the leaf piece on your cutting board and spread a thin layer of the chickpea mixture, about 2-3 tablespoons, on top of the center of the leaf. Cover with 3 tablespoons shredded vegetables, a sprinkle of cilantro leaves and a few pieces of avocado cubes. Roll up each leaf and use a toothpick to secure the roll until ready to eat.

Spinach Balls

by Julie Moreno


This dish, which is like a quiche without a crust, is a home run!


3 pounds spinach, spring mix, or greens

1 cup of breadcrumbs                      

1 cup of Pecorino, Parmesan, or Romano cheese                           

6 eggs

Salt to taste

1 Tbsp. Herbs de Provence* (or to taste)

or 1 Tbsp. Dried Italian Herbs or

1/4 cup Fresh Herbs of your choice

* Chop and cook the greens by steaming or sautéing, drain any residual liquid. Preheat the oven to 350 degrees and butter a large casserole dish. Combine the greens with all the remaining ingredients and form into small fist-sized balls. Bake until it has puffed up and a knife inserted comes out clean…about 20 minutes. Serve with a tomato marinara sauce.

Play (spinach) Ball!

Roasted Carrots…


At this stage of carrot development, our purple carrots are better when cooked, so I have this recipe to turn the cooked carrots into a salad. Cooking the carrots softens the texture and makes them seem sweeter, complimenting the crisp lettuce and fresh dill dressing.


Roasted Carrots with Creamy Dill Dressing


3-4 large carrots                            

½ teaspoon salt, divided            

1 tablespoon oil                             

fresh ground black pepper            

1 tablespoon chopped dill

1-2 teaspoons lemon juice

 ¼ cup plain yogurt

4-5 cups lettuce greens,

washed and chopped

* Preheat the oven to 425 degrees.  Remove the greens from the carrots. Peel if desired or just scrub well, peeling is not required.  Slice the carrots into coins. Toss the slices in a large bowl with ¼ teaspoon salt, pepper and oil.  Put them in a single layer on a baking sheet lined with parchment paper.  Bake in the oven for 18-22 minutes until tender. While the carrots are cooking prepare the dressing. In a small bowl, combine the dill, lemon juice and yogurt with ¼ teaspoon salt and fresh ground black pepper. Wash and chop the lettuce. When the carrots are done, remove from the oven and let cool for about 5 minutes. In a large mixing bowl mix the lettuce and carrots and lightly toss with the dressing. Taste and add additional salt or pepper if desired, serve right away.

Metaphors of Soil and Soul . . .

A Season, A Time, and A Purpose for Weeds

by Cindi J Martin

“Deep as we are now into the exuberance of spring, let’s take a moment to celebrate weeds.  That word may be enough to stop your breath for a moment or set the spin of worry over weekend to-do lists into hyperdrive. But stay with me; weeds may offer more than you thought. Perhaps you have seen some of our native bees out lately, having emerged from their ground nests to feed on the nectar of early spring wildflowers. When we forget to leave some “weeds” to bloom, we also lose pollinators like these. Or have you seen ladybugs or fence lizards crawling out from the protective cover of winter grasses? Losing “weedy” patches also takes away the home of many garden residents. Maybe you have a hunter in your family, maybe even one who can remember when fence-line weeds went un-mowed, and pheasants or quail could still be found in pastures. Those birds too, have left with the weeds. Weeds offer us so much of value - wildflowers, soil fertility, nutritious greens, biodiversity, cleaner water and air. They are, after all, just plants growing outside of human control. So, while weeds may or may not be completely compatible with a front yard or a vegetable garden, remember those benefits, and perhaps for a moment, celebrate the beauty of weeds.”

                                                                           Anna Hazen, Market Gardener

These are the words of Anna Hazen, our Market Gardener, to whom we owe a debt of gratitude for the delicious and nutritious produce found in your CSA “basket.”  Anna has taught me much and continues to be patient with the part of me so averse to weeds on our farm.  Ecclesiastes 3:1-2 says, “To everything there is a season, and a time for every purpose under heaven…” But is there really a time and purpose for weeds in the garden of soil and soul?  I typically define the weeds of my heart as some kind of negative feeling or thought.  My first response is to eradicate them with a sort of emotional or cognitive “Round-up”.  But what if there is actually some kind of benefit to having such a weed spring up in my heart’s soil?  We are made in the image of God who feels a wide range of emotions; some we consider positive (such as joy and delight) and some negative (such as anger and jealousy). Unexamined and misunderstood, emotions can be destructive when unrestrained (Schadenfreude – joy in another’s harm!).  Examined and understood, emotions have indispensable value. They can signal the presence of a potential threat, for example (anger when boundaries are not respected). Our emotions are meant to inform, not control us.   Rather than immediately dismissing the weeds of soil and soul, let us take time to examine them and appreciate their benefit - They disclose our overall health and well-being.  


bottom of page