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From Wellspring Charitable Gardens - November 17, 2022 -Thanksgiving Edition

From the Garden this Week… Green Cabbage, Red Romaine Lettuce, Salad or Purple-Top Turnips, Carrots, Bell Peppers, Swiss Chard, Dill, Cilantro, Parsley, Pomegranates & Fuyu Persimmons

Using your Produce… by Julie Moreno

About three years ago I learned about Alison Roman, she is a chef that produces a weekly newsletter and video to go along with it. I love her recipes and her description of the process and steps that she goes through paint a vivid picture in my mind of how to produce recipes just like she does. When I saw this recipe last winter, I was waiting for dill and cabbage to come together, so that I could share. I would never have made this soup except for her excitement about dill and the description of this recipe. She has a great website with all of her recipes, and if you enjoy reading about food as much as eating it, I recommend taking a look. Honestly, I did cut out some text in the recipe description to save space, but I feel that the steps are all included, and I give her complete credit for her recipe from

Dilly Bean Stew with Cabbage

and Frizzled Onions

2 tablespoons unsalted butter,

plus more (optional)

2 tablespoons olive oil, plus more

1 large onion, thinly sliced kosher

salt, freshly ground black pepper

2 15-ounce cans white beans such

as navy, butter, cannellini, drained

and rinsed

4 cups vegetable or chicken broth

or water

¼ of a head of cabbage, core removed,

coarsely chopped (about 8-10 oz.)

1 tablespoon white vinegar

½ cup dill, coarsely chopped

Sour cream (optional)

Freshly ground pepper

* Heat butter (if using) and olive oil in a medium pot over medium–high heat (if not using butter, add 2 more tablespoons olive oil). Add onion and season with salt and pepper. Cook, without stirring too much or too frequently, so they get nicely browned and frizzled over 5–8 minutes. You do not want jammy, caramelized onions, but you also do not want burnt onions, so adjust the heat and frequency of stirring as needed. Using a slotted spoon, transfer ¼ of the onions to a small bowl; set aside (for topping). Add the beans and season with salt and pepper. Using a wooden spoon or spatula, smash some of the beans into the pot to give the soup a creamier texture. Add the broth or water and bring to a simmer. Simmer 15–20 minutes. Add the cabbage and vinegar, simmer 10 minutes. Season with salt, pepper, and more vinegar if you like. Remove from heat and stir in half the dill. Divide among bowls and top with more dill and the reserved onions. Give another drizzle of extra-virgin olive oil and crack of black pepper. Not that you need my permission, but if the mood strikes, sour cream is also great here.

Happy Thanksgiving!

Thursday, November 24th, is Thanksgiving Day – a holy-day to gather and give Thanks to God for His goodness, His grace, and His favor. So that we may celebrate with family and friends, we will NOT be harvesting and sending out produce Thanksgiving Day. Your purple produce bags filled with fresh WCG vegetables, fruit, and herbs will return December 1st.

Giving Thanks!

The Fruits of Fall…

Pomegranates and Persimmons are signature fall fruits that grow well in the Valley. Fuyu persimmons are as sweet as apples (or sweeter) and can be used the same way. I like to dehydrate them to eat as a sweet snack. The tart pomegranates arils are perfect to add to this simple salad.

Spinach Salad with Pomegranate, Apple, and Bleu Cheese 1 tablespoon lemon juice 2 tablespoons olive oil 1 shallot, minced ¼ teaspoon salt 1 bunch spinach, washed and chopped or 4-5 cups baby spinach 1 pomegranate, seeds removed 1 apple, cut into bite sized pieces ¼ cup chopped toasted walnuts ¼ cup crumbled bleu cheese Salt and freshly ground pepper

* Combine lemon juice, minced shallot, salt, and olive oil, whisking together in a large bowl. Add in the remaining ingredients and toss to coat everything, except the bleu cheese, with the dressing. Add the bleu cheese and toss lightly. Adjust the seasoning with salt and fresh ground pepper if needed. Eat right away.

Metaphors of Soil and Soul…

Pondering Thanksgiving as a Word and

Practicing Gratitude as an Action

by Cindi J Martin

Ever since I read the book, One Thousand Gifts by Ann Voskamp, the word “thanksgiving” has become richer with meaning for me. She tells us that the Greek word “eucharisteo” literally means “to give thanks.” In the New Testament we read, “And He (Jesus) took bread, gave thanks, and broke it, and gave it to them (his disciples) …” (Luke 22:19). This momentous Passover gathering has become known as The Last Supper, a name taken from Leonardo da Vinci’s iconic painting “Last Supper.”

This Passover meal was also the “First Communion,” which Christians referred to as the Eucharist, the Latin translation of the Greek word Jesus used. Interestingly, the root of “eucharisteo” is another Greek word, “charis,” meaning “grace.” “Charis” is derived from the word “chara,” meaning “joy.” The realization that “Giving Thanks” opens the floodgates of God’s grace so that joy can overflow our hearts is powerful. Today, even social scientists acknowledge the powerful impact gratitude has on a person’s emotions. Some even claim that writing in a gratitude journal three times a week can increase happiness.

The fact that Christ looked forward to giving thanks to God and breaking bread together with His disciples on the night He was betrayed - knowing full well what lay ahead for Him - gives me courage to face hardship in my own life. I do not give thanks for the suffering. On the contrary, at times I even despise the shame of it, but I do give thanks to God for what He is doing in the very midst of it.

This insight helped me to appreciate the liturgical term “Eucharist” in a way that has changed how I think about communion. It helped me appreciate the wisdom of ancient Christians who celebrated Eucharist. Now, rather than focusing solely on the bread of His broken body and the wine of His shed blood, I also remember that Jesus GAVE THANKS to God for what His heavenly Father was about to do through the cross, despite the horrific shame and suffering to come.

“… [L]et us run with endurance the race set before us,

fixing our eyes on Jesus, the author and perfecter of faith,

who for the joy set before Him, endured the cross,

despising the shame, and has sat down at

the right hand of the throne of God.”

Hebrews 12:2


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