Fresh from Wellspring Charitable Gardens - August 13, 2026

Fresh Today… Summer Squash, Cucumbers, Tomatoes, Peppers, Carrots, Garlic, Green Bunching Onions, Rosemary, Chives, Basil, Figs, Apples & Apricots

Using your Produce… by Julie Moreno

Homemade creamy tomato basil soup is a comforting classic that blends ripe, juicy tomatoes with fresh basil for a burst of vibrant flavor. The soup’s creamy texture comes from a combination of sautéed onions, garlic, and a touch of milk or half and half, creating a rich, velvety consistency. The dairy will help to balance the sweetness and acidity of the tomatoes, but you can substitute extra-virgin olive oil if desired. If you have an immersion blender, it will make quick work of blending the soup in your cooking pot, but you can use a regular blender. This recipe is perfect for a quick meal served with fresh bread. Garnish with a sprinkle of parmesan cheese for extra flavor.

Creamy Tomato Basil Soup

2 tablespoons butter

1 onion, chopped, about 1 cup

2 cloves garlic, chopped

½ teaspoon fresh thyme

5-6 medium sized tomatoes, or 3 cups

    cherry tomatoes, cores removed

1 teaspoon salt

1 cup water

½ cup milk or half and half

2 tablespoons chopped basil

¼ teaspoon fresh ground black pepper

*  In a large saucepan melt the butter and add the onions, garlic, and thyme and salt over medium heat for 4-6 minutes. Add the tomatoes, salt and water. Bring to a boil and let simmer for 10 minutes. Remove from the heat and blend with an immersion blender. Stir in the milk or half and half, basil and black pepper. Taste for salt, pepper and adjust the consistency with water if needed, serve right away.

Gypsy Cowgirl Kitchen Co.

Canning Coaching

The Gypsy Cowgirl, aka Bambi Porter, offers hands-on workshops to help refine or enhance your culinary expertise. August 22 at Modesto Direct Appliance Culinary Classroom she presents a water bath canning master course called Garden to Pantry: Tomatoes & Green Chiles.

Been wondering what to do with your delicious, ripe WCG tomatoes and chiles? She has the answer and expertise to show you how to get your Toms and Chiles safely prepped, jarred, water-bathed, and shelved for enjoying throughout the year.

Thank you, Bambi, for supporting WCG and for providing expert coaching that elevates culinary competence throughout the community.

🍅🌶️🫙 🍅🌶️🫙 🍅🌶️🫙 🍅🌶️🫙 🍅🌶️🫙 🍅🌶️🫙 🍅🌶️🫙 🍅🌶️🫙🍅

Succotash…

Succotash is a Native American dish traditionally made with the “Three Sisters” - Corn, Beans and Squash. Nowadays, you might see it with many summer vegetables and lima beans. I put together this recipe to use our summer bounty available right now.

Summer Squash Succotash

2 medium pieces of summer              

    squash, diced (about 3 cups)         

1 cup green beans, ends trimmed,    

    cut into 1-inch pieces                       

2 cloves garlic, minced                        

¼ cup minced onion                            

1-2 sweet bell peppers, diced,              

½ teaspoon salt 

2 tablespoons olive oil

1 ear of corn, kernels removed

1-2 tomatoes, diced

¼ cup chopped basil leaves

salt and fresh ground pepper, to taste

*  In a large sauté pan cook the cubed squash, green beans, garlic, onion, peppers, salt and oil over medium heat, for about 6-7 minutes (add a little water if needed, to keep the garlic from browning).  Add the corn and tomatoes, cook about 2 minutes more, until heated through. Stir in the basil. Taste and add salt and pepper if desired.  Eat right away.

Metaphors of Soil and Soul…

Seeding Life

Cindi J Martin

Rarely do we see carrot flowers. They are beautiful! Today I walked a row of unharvested carrots we “let flower” to gather their seeds. We have never saved carrot seeds, so it has been instructive to watch their lush foliage progress from lacy greens to lanky stalks, from lanky stalks to lavender blooms, and from lavender blooms to withered brown flowers bespeckled with auburn seeds. Today I harvested those frail flowers for the small auburn seeds that store hope for the next growing season.  

Watching their flowering and decline helped me understand and appreciate the beauty of aging in the shadow of death.  Too often, though, we privately lament and deftly disguise our tell-tale signs of decline – greying hair, sagging skin, dimming eyes, waning strength, and flagging memory. We loathe talking about death, perhaps hoping that by ignoring the matter, we could forestall it or avoid it altogether.  In the Gospels, Jesus tried on various occasions to talk plainly with His disciples about the manner and purpose of His immanent death.  Uncomfortable, they ignored and even rebuffed His candid comments on His coming crucifixion. One occasion Jesus used a striking agricultural metaphor to boldly illustrate the purpose for His incarnation: “Unless a grain of wheat falls into the earth and dies, it remains alone; but if it dies, it bears much fruit (John 12:24).” Uncomfortably blunt, this paradoxically hopeful statement about dying expresses how we best approach our last season of life.

We can learn - from our Lord and garden plants - to appreciate the beauty and purpose in each season of life, especially the last.  Are we aware that in our “withering” years we are most prepared to seed others from precious stores of experience, insight, and wisdom?  Rather than giving up and withdrawing – no, withholding - because our physical losses and limitations seem unflattering or unappealing, we can choose to keep on giving despite them. Rather than remaining alone, let us now engage and seed the next generation that will grow and bloom when our flower has faded. It is never too late, nor the gift too small, when planting hope-filled seeds that store the promise of new life and the next abundant harvest.

“Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up.  Therefore, as we have opportunity, let us do good to all people, especially to those who belong to the family of believers.”  Galatians 6:9-10