From the Garden this Week, April 29, 2021...

From the Garden this Week…

Fava Beans, Salanova or Red Leaf Lettuce, Romaine or Green Leaf Lettuce, Spinach, Bok Choi, White Salad Turnips, Radishes, Beets, Shelling Peas, Lemons, Oregano and Rosemary


Coming Soon… New Carrots and maybe some late-season Romanesco!



Using your Produce… by Julie Moreno


Spring is here with lettuce, fava beans and peas. These items at the store have been mechanized and prepared for us in the form of frozen peas and bagged lettuce. Unfortunately, to grow these vegetables that are easy for machines to harvest we sacrifice flavor and texture. When you bring home head lettuce I recommend waiting until you are ready to use it before cutting and washing. For the peas and fava beans, I suggest shelling and peeling the favas ahead of time. This way they are ready to go when you are ready to cook. For this week’s main dish, I combined the favas and spinach in a rich creamy sauce that you make in the pan. Unlike the head lettuce that will last longer as a full head. The individual leaves of our leafy greens like spinach will deteriorate faster if they are stored wet in the fridge. Cut and wash the spinach, spin it dry in your salad spinner and then store it in a plastic bag with a dry paper towel to absorb and residual moisture.


Spring Pasta with Fava Beans and Spinach


8 ounces dry pasta

2 tablespoons olive oil

2-4 cloves garlic, thinly sliced

¼ teaspoon red pepper flakes

1 cup shelled and peeled fava beans

4-6 cups spinach, washed and chopped

½ teaspoon salt

¼ cup dry white wine

¼ cup cream

½ cup shredded Parmesan cheese, plus more for garnish

¼ cup torn fresh herbs


Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes. Reserve ½ cup of the cooking water, drain the pasta, and set it aside. Meanwhile, heat the oil in a very large, high-sided skillet over medium heat. Add the garlic, red pepper flakes and fava beans. Cook, stirring occasionally, about 2-3 minutes. Add the wine and simmer until reduced by about half, 2-4 minutes. Add the reserved pasta water and cream. Bring to a boil. Stir in the spinach, salt, and pepper and cook for 1 minute more. Add the pasta, then toss to coat with the sauce for 1 minute. Remove from the heat and stir in the cheese and fresh herbs. Serve right away.


Will you help us grow?


Wellspring is on a mission to grow more veggies and reach more people with our garden-funded counseling network; we are 3 acres and a whole lot of heart!


In the next two months, we would like to recruit 5 new subscribers and we would love your help! Tell you neighbors, friends, and family about us and if one of them subscribes – we will gift you one of Cindi’s famous sourdough loaves or a pint of elderflower syrup!



Spring Beets…

I will completely admit to learning to love beets. They were never my favorite vegetable but there are methods to preparing and serving them that will complement their earthy flavor. My first trick is walnuts and goat cheese. The rich and bold flavors of the walnuts and creamy acidic goat cheese pair perfectly with beets. Don’t forget to save the greens, cook them with our spinach or eat them raw in a salad.


Roasted Beets with Walnuts and Goat Cheese


3 beets