From the Garden this Week, November 11, 2021...

From the Garden this Week… Dino Kale, Bok Choy, Lettuce Heads, Basil, Daikon Radish, Green Onions, Bay Leaves, Basil, Broccoli or Cauliflower, Hachiya and Fuyu Persimmons and Pomegranates


Coming Soon… Swiss Chard



Using your Produce… by Julie Moreno


This week the basil and tomatoes are hanging on until we have colder weather. The Dino kale, Bok Choy and lettuce are enjoying the cooler days. We have more Fuyu persimmons coming. You can eat these raw like an apple, although I like to dehydrate the Fuyus, which makes them sweeter. I included a recipe and ideas for using the Hachiya variety. The Hachiyas need to be completely ripe before using, and the Fuyus should be firm. This week’s recipes is for Bok Choy. I find that this vegetable has a stronger flavor than other greens and I like to combine it with ginger, garlic and soy sauce to

compliment the flavors that it brings to the dish. In addition to this sauté recipe, Bok Choy is great added to soups.


Sautéed Bok Choy


1 head Bok choy

1 tablespoon oil

2 teaspoons minced ginger

2 cloves garlic, minced

1 shallot, minced or ¼ cup minced red onion

¼ teaspoon crushed red pepper flakes

¼ teaspoon salt

1 teaspoon soy sauce

1 teaspoon


Cut the head of Bok Choy in half and separate the leafy greens from the thicker white stems. Keeping the stems and leaves separate, slice the

stems thinly across the grain and chop the leaves. Add the oil to a large skillet

over medium-high heat. Swirl to coat the entire surface of the pan. Add the

sliced Bok Choy stems, ginger, garlic, shallots, and red pepper flakes, stirring

continuously for 3-4 minutes. Add the Bok Choy leaves, soy sauce, and sesame oil, stir for 1-2 minutes until the leaves are cooked.


REMINDER: NO HARVEST ON THANKSGIVING!!


We are so, so thankful for all our subscribers, volunteers, cheerleaders and partners in this community. Our ability to serve you is because of you and we are so grateful for all the support and encouragement these past 5 years. And

Thursday is the day to celebrate that along with all the other blessings in our lives so we will NOT be harvesting and sending out produce on Thanksgiving. But fear not, the purple bags will be back in your lives next week, December

2nd! Happy Thanksgiving!



Metaphors of Soil and Soul…by Cindi J Martin


Fun Facts about our coming Cruciferous Vegetables!


Did you know that cauliflower and broccoli are considered a “crucifix” vegetable? Yes indeed, we are growing mighty spiritual vegetables out here at Wellspring Charitable Gardens! Cruciferous vegetables, (so named after the Latin word Cruciferae because the four equal-sized petals of its flowers were

found to resemble a cross or crucifix) are now commonly referred to as the brassica vegetables (brassica comes from the Latin word Brassicaceae) which simply translates as “cabbage.” This makes sense because not all the vegetables in the cabbage family follow the pattern of the cross. This nutritious family of vegetables also includes radishes, brussels sprouts, kale, arugula, Bok Choy, collard greens, turnips, rutabagas and many more. Besides adding flavor to your meals, these vegetables are packed with antioxidants, which may help lower the risk of various conditions such as

cancer and coronary heart disease. They are also rich in vitamins such as vitamin C and folic acid, and minerals such as potassium, iron and selenium. Three cups of broccoli contain 7.2 grams of protein as well! I find it fascinating how God packs winter veggies with nutrients that help us fight colds and flu during the winter. Nature is just magnificent!



Hachiya Persimmons…


Hachiya persimmons need to be very, very ripe before using. Leave the persimmons on the counter until they are soft. Then gently peel them and let the pulp ooze out, removing any seeds that you might see inside. Then use the pulp directly in the recipe below. The pulp is also great stirred into oatmeal or spread on toast like jam.


Persimmon Cookies (adapted from cuesa.com)


1 cup Hachiya persimmon pulp (about 2 persimmons, skins removed)

1 teaspoon baking soda

1 cup sugar

½ cup butter, at room temperature

1 egg, beaten

2 cups flour

½ teaspoon cloves

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 cup chopped walnuts

1 cup raisins


Preheat the oven to 375°F. In a large mixing bowl, beat the persimmon pulp, soda, sugar, and butter until creamy. Beat the egg separately, then stir into the persimmon mixture, along with the flour, cloves, cinnamon, nutmeg, salt, walnuts, and raisins. Drop the dough by spoonfulls on a greased baking sheet and bake for 12 to 15 minutes.

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