From Wellspring Charitable Gardens this Week - February 10, 2022

From the Garden this Week… Green Cabbage, Daikon radish, Kale, Swiss Chard, Watermelon Radish, Cauliflower or Broccoli, Purple Top Turnips, White Salad Turnips, Mixed Greens, Parsley and Citrus Fruit

Coming Soon…More Carrots


Using Your Produce… By Julie Moreno


Roasting the cruciferous vegetables is one of the best ways to balance their bitter flavors and at the same time enhance their sweetness. I roast broccoli and cauliflower on a regular basis, and then I found this recipe to roast cabbage. This is now my favorite way to cook cabbage. In this method, you do need to pay attention to the temperature and time when you are roasting so that you don’t end up with burned cabbage leaves. Take the time to watch the oven at the mid-point of cooking, before flipping, and at the end to avoid too much color. At the same time, you do want the cabbage to brown a little and keep it from steaming in the oven.


Roasted Cabbage Wedges with Onion Dijon Sauce

(Adapted from anoregoncottage.com)


1 medium green cabbage

1 tablespoon olive oil

salt & pepper


Sauce:

3 tablespoons butter

2 tablespoons minced fresh onion

2 teaspoons Dijon mustard

1 large garlic clove minced

Pinch of salt and pepper

chopped parsley for serving


Heat oven to 450 degrees. Line a baking sheet with parchment or a silicone mat. Cut cabbage 6-8 equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.

Meanwhile, add all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute - warm again before using). To serve, place the wedges on a plate and drizzle with the sauce. Sprinkle with parsley.


Dear Loyal Wellspring Supporters,

Thank you for contributing to Wellspring Counseling Ministries though your garden purchases these last 5 Years. It’s been our joy to provide you with the finest, freshest, naturally grown produce. Beginning March 1, we are revising the pricing for our fresh vegetables and fruit. The weekly basket will be $40 ($160 for a subscription of 4) and a one-time basket will be $50. Fresh eggs will be $7 per dozen. Thank you for your continued support and concern for those needing counseling care in our community. You have encouraged many. The LORD bless you through your generosity!



More Broccoli Salads…


This broccoli salad takes the strong peanut and soy flavors and balances them with the bitter greens. Mix in a bit of our cabbage or other greens with the broccoli.


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 green or Napa cabbage

2-4 small carrots, shredded

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 and toss together. Mix with the peanut sauce. Taste and add salt if desired. Serve topped with the cilantro and roasted peanuts.



Metaphors of Soil and Soul… Life Cycles by Ronda May Melendez


Running this morning, I passed a gathering of tiger lilies. How glorious they are when in bloom! Today was not that day, though. Today, I was struck by a feeling of despair upon passing them. Where their noble blooms once waved beautifully, joyfully in the summer sun, dead brown sticks stood amidst the verdancy of the leaves. The view shocked me.


At that point I stopped running and snapped a picture. I felt a calm, quiet reminder that these are simply lifeless remnants of last season’s life. I was invited to recall that these plants were healthy, though seeming dead, and to remember that a type of “emptying” was necessary for the life cycle to continue. These plants were far from being emptied of life, despite my not being able to experience their full beauty at that moment. Their time would come again...their blooming days were not over.

I resumed running and found myself pondering the lesson in these flowers. How often do I find myself in similar straits? When I know...I truly know...that there is more coming...more blooming...more life. And yet, there are also moments when I am stopped in my tracks by an overwhelming sadness from seeing a lack of life in the garden of my life. I cannot help but thank the Lord for this reminder this morning. Life is not over just because certain parts and pieces that once held life need to be plucked or pruned. This type of loss is part of a healthy life cycle. There is nothing abnormal about it, though life may, in fact, be anything but beautiful at that stage. Like these lilies, life is stored in our Foundation. Beautiful new blossoms will again arise in due time.



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