Fresh from Wellspring Charitable Gardens - July 9, 2026

Fresh Today… Summer Squash, Slicing Cucumbers, Japanese Eggplant, Slicing & Cherry Tomatoes, Beets, Baby Carrots, Bell Peppers, Dill Flowers, Basil, Chives, Shallots, Edible Borage Flowers, Grapes, Peaches & Plums

Using your Produce… by Julie Moreno

In the summer when I’m not cooking on the grill, I’m trying to cook as fast as possible in the kitchen. This pasta recipe should come together in a few minutes while the pasta cooks. Let the eggplant and squash overcook a little to start to make a sauce and cook the tomatoes just a minute or two, to preserve their freshness. If you don’t have wine on hand, you could use water and a sprinkle of lemon juice or vinegar to provide a bit of acid. This helps bring out the flavors and balance the richness from the cheese and olive oil.

Fresh Summer Pasta

8 ounces dry linguine or spaghetti

2 tablespoons olive oil

1 eggplant, cut into 1-inch cubes

1 teaspoon salt, divided

2 summer squash, halved and sliced

4 cloves garlic, thinly sliced

1 cup cherry tomatoes, sliced in half

¼ teaspoon freshly ground black

      pepper

¼ cup dry white wine

½ cup shredded Parmesan cheese,

     plus more for garnish

¼ cup torn fresh basil leaves

1 tablespoon of extra-virgin olive oil

*  Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes. Reserve ¼ cup of the cooking water, drain the pasta, and set it aside. Meanwhile, heat the oil in a large, high-sided skillet over medium heat. Add the eggplant and ½ teaspoon salt and stir, let it cook for 5-6 minutes until soft. Add the summer squash and garlic, then cook for about 3-4 minutes. Add the tomatoes, ½ teaspoon salt, black pepper, and wine then simmer until reduced by about half, 1 to 2 minutes. Add the reserved pasta water and cooked pasta. Remove from the heat and stir in the cheese and basil, drizzle with extra-virgin olive oil.

Simple Sweet & Tangy Plum Sorbet

Make the Simple Sweet & Tangy Plum Sorbet using your WCG plums.

      6 cups Santa Rosa plums or Mariposa pluots, pitted

      1 Tbsp vodka or neutral spirit (prevents icing)

      ½ to 1 ¼ cups of sugar or honey, adjust to your sweet preferences

      2 Tbsp corn syrup

      2 Tbsp lemon juice

      Pinch of salt

      Heavy whipping cream for shell

* Pit plums and puree in a blender. Transfer to an ice cream maker and churn till firm. Freeze for an hour to firm up. Scoop into bowls and pour heavy whipping cream over top to create a creamy sweet shell around your plum sorbet.

Edible Flowers…

Our edible flowers, borage, calendula and marigold can be used as a garnish on salad or rice or added to drinks or tea. Try freezing a few petals in ice cube trays to add to your water or a gin & tonic.  Here’s a simple recipe adding them to a fresh green salad.

Green Salad with Edible Flowers 

1 tbsp. lemon juice                

2 tbsp. olive oil                       

1 clove garlic, minced       

½ tbsp. salt                                

4-5 cups lettuce, washed and chopped                       

1 carrot, shredded

1 cucumber, sliced

1 tomato chopped

Salt and freshly ground pepper

¼ cup crumbled feta cheese

2 tbsp. edible flower petals

*  Combine lemon juice, olive oil, minced garlic and salt, whisking together in a large bowl.  Add in the lettuce, carrots, cucumber and tomato, toss gently to coat everything with the dressing.  Taste and adjust the seasoning with salt and fresh ground pepper if desired. Top with the cheese and flower petals. Eat right away.

Metaphors of Soil and Soul…

Tomatoes Have Boundaries

Ronda May Melendez & Keith F Martin

Tomato vines have clear boundaries. They know naturally what they will or won’t do. When their fruit is ripe but remains unpicked, they slow or entirely stop producing fruit. That’s sensible; why work harder to produce more when what’s available is left hanging? Ripe fruit is heavy, takes up vine space, burdens the vine structure, and competes for vital resources needed to reinforce its vines and root system. It makes no sense to produce more when demand is less, supply is in surplus, and infrastructure is overwhelmed. In The Wealth of Nations Adam Smith called the force that shapes the economy “The Invisible Hand” - The Law of Supply and Demand. A similar force is at work in the garden. The ‘Invisible Hand’ that shapes the tomato also guards the vine growth.

If tomato vines inherently know how to set healthy boundaries for their well-being, why do humans find it difficult to do the same? Why won’t we readily admit when others show no regard for the fruit we produce? Why do we continue producing fruit to our detriment rather than redirecting our efforts to reinforce our vines and our roots? Conversely, why is it so difficult to value the fruit of others when they have given so much of themselves to grow it? They produce good fruit and offer it for our enjoyment, yet we disdain it and leave it to rot on the vine.

After time with the tomatoes, I returned challenged and emboldened. I need to recognize fruit offered by others and take it freely, but not for granted. Their good fruit requires significant effort to produce and should be received gratefully. I am emboldened to redirect my efforts, not redouble my production, when my ripe fruit remains unpicked. I need to refocus my energies to reinforce my heart and bolster my strength for future growth, when it’s wanted. If a tomato vine can do it, so can I! It makes sense. Boundaries set the ground rules for respectful, cooperative relationships; they are the “invisible hands” that shape relationship and produce the fruit.  Without clear boundaries, fruit and relationships are left to die on the vine.

“Let us not lose heart in doing good, for in due time we will reap if we do not grow weary. So then, while we have opportunity, let us do good to all people, and especially to those who are of the household of the faith.”   Galatians 6:9-10