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From the Garden this Week…

From the Garden this Week…

Cabbage or Broccoli or Napa Cabbage, Purple Top Turnips, Carrots, Curly or Lacinato Kale, Spinach, Lemon, Watermelon Radishes, Dill, Thyme and Oregano

Coming Soon…Broccoli, Swiss Chard and Cauliflower

Using your Produce… by Julie Moreno

Finally, much needed rain has come our way. The vegetables are enjoying the moisture. I wanted to make sure that you all know that when we send the greens with the vegetables, we mean for you to eat the greens too. Beets, radishes, turnips and rutabagas all have edible greens that are like getting two vegetables for one. This week I provided a braised turnip recipe to use the greens at the same time. The greens should still be separated from the root when you get them home. This is so they don’t continue to pull moisture from the root. You will notice that the greens will yellow quickly and should be eaten within a few days. While, if you need to, the roots will last for several weeks in your fridge.

Braised Turnips with Their Greens

2 purple top turnips with greens

1 tablespoon olive oil

¼ teaspoon fresh thyme leaves

1 clove garlic, minced

½ cup vegetable stock or water

1 tablespoon apple cider vinegar

½ teaspoon salt

½ teaspoon fresh ground black pepper

1 tablespoon cold butter

2 teaspoons honey

Separate the turnips and greens, discard any yellowing leaves. Peel turnips if desired and cut into 1-inch cubes. Chop the greens and stems, rinse away any dirt if needed and set aside. Heat olive oil in a large skillet over medium-high heat until shimmering. Add turnip cubes in a single layer, cook 3-4 minutes, without turning. Add thyme and garlic and stir for 30 seconds. Add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are tender, 3 to 5 minutes. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths, about 3 minutes. Turn off the heat and add the butter and honey, stirring until the butter is melted. Serve right away.

The Simplest Recipes…

Sometimes what makes a recipe great is what you leave out not what you add in. The simplest recipes let the ingredients speak for themselves. One of the reasons to opt for the freshest vegetables fresh from the farm. Try this simple carrot slaw, and taste the best of what carrots can be.

Carrot-Dill Slaw

4-5 carrots, shredded

1 teaspoon chopped fresh dill

1 tablespoon lemon juice

1 tablespoon olive oil

¼ teaspoon salt

Combine all of the ingredients and let sit for at least 30 minutes before eating. This can be made ahead and refrigerated overnight.

Metaphors of Soil and Soul … by Ronda May Melendez

I have been unable to spend time in the garden this week, but, as usual, the Lord has provided other plants to speak through. And this week, He used succulents. This season of the year has necessitated a shifting around of my general living areas. The hearth, before Christmas, was home to a lovely little succulent which I endearingly call Herman. Herman was quite happy on the hearth. Indirect sunlight flooded his day. An occasional watering when the soil was drier. He was happy. Then, it happened. Wham! Christmas season arrived and he needed to move.

His new home was a lovely place; the same watering pattern…the one difference, was that there was more light filtering in more directly. The difference wasn’t one that I thought Herman would mind. I have other succulents from the same family who are quite content in the same home. What I discovered very quickly…He most definitely was not happy about the change. No matter what I tried to help make him more comfortable, he withered and failed to thrive. So, I found yet another home…one that mimics more closely the one he had left.

These changes in Herman, put me in mind of what happens to us when we transition. Sometimes, the things we believe will not bother us, the things that will not cause significant change in us, are the very areas which challenge us the most. It brought to my attention the importance of keeping fellowship with those who know us well and who we are able to trust: those who will lovingly point out ‘withering’ in us that our environment is inducing. They are the ones who are able to help us to navigate the difficulties of transition and make suggestions for healthy thriving. I am glad to say, Herman is thriving, again. It is my hope we are able to do the same in the areas of life in which we find ourselves transitioning.


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