From the garden this week, February 25, 2021...
From the Garden this Week…
Broccoli, Swiss Chard, Green onions, Kale, Beets, Cabbage or Cauliflower, Turnip or Kohlrabi, Watermelon Radish, Cilantro, Oranges and Grapefruit
Coming Soon… Lettuce Heads and Bok Choy
Using your Produce… by Julie Moreno
With more broccoli coming, I was looking for something new and decided on a Thai style salad with peanut dressing. These types of salad would usually have noodles. I left them out in this recipe, but you could add in any type of long noodle, from spaghetti or linguini or an Asian rice noodle would be appropriate too. You would want about 6 ounces of raw noodles then cook them per the package directions. For the peanut sauce you could substitute almond butter and almonds if that is what you have on hand. Any shredded vegetables would work too. You could shred the broccoli in a food processor if you have one or just chop everything by hand, trying to make the pieces as small as possible.
Broccoli Salad with Peanut Dressing
¼ cup peanut butter
2 tablespoons rice vinegar
1 tablespoon soy sauce
3 tablespoons orange juice
1 to 2 teaspoons Sriracha hot sauce (optional)
½ teaspoon salt
1 teaspoon toasted sesame oil
4-6 cups shredded broccoli pieces
2 cups shredded cabbage
1-2 shredded carrots
1 watermelon radish shredded
1 green onion, sliced very thin
½ cup cilantro leaves
¼ cup roasted peanuts
Combine the peanut butter, vinegar, soy sauce, orange juice, hot sauce, salt and sesame oil. Mix well and set aside. In a large bowl combine the shredded broccoli, cabbage, carrots, radish and green onions, toss the vegetables together. Mix with the peanut sauce. Taste and add salt if desired. Serve topped with the cilantro and roasted peanuts.
New (camera-shy) Chicks!
Four new creatures joined the Wellspring family in early February and though they are a joyous addition – boy are they hard to get on camera!
You can see two brave ones peeking out their heads from behind their adopted mamma, but all four are happily running around the coop these days.
Help us name them! Shoot us an email or a message on social media!
When the leafy greens are tender, they make a good substitute for tortillas as a wrap. This vegetarian mixture uses chickpeas and walnuts to substitute for meat. You could use cooked ground beef, turkey or pork instead. If you like you can probably get away without cooking the chard, but I think it will be easier to roll up.
Swiss Chard Rolls