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From Wellspring Charitable Gardens this Week - May 12, 2022

From the Garden this Week… Russian & Curly Kale, Trout and Red Leaf Lettuce mix, Red Butter Lettuce, Red Romaine Lettuce, Purple Bok Choy, Gold and Red Beets, French Breakfast & Watermelon Radishes, Orange & Red Carrots, Leeks, Garlic Scapes, Arugula, Cilantro, Rosemary, Oregano, Dill, Mint, & Cherries


Coming Soon… Summer Squash



Using your Produce… by Julie Moreno


More garlic scapes are coming. Chop up the portion below the developing flower and use it just like you would regular garlic. The portion above the flower to the tip can be too fibrous. We also have lots of lettuce. The trout lettuce gets its name from the red speckles on the green leaves. It was thought to resemble a trout’s back. The lettuce mix and the butter lettuce are tender and just need a light touch of dressing. The romaine is heartier and can stand up to creamier and cheesier salads, which is why you see romaine as the standard in Caesar salad. This week I combined our beets and dill for a classic combination of earthy flavors in a salad with lots of our leafy greens.


Roasted Beet Salad with Creamy Dill dressing


4-5 beets

1 teaspoon salt, divided

1 tablespoon oil

fresh ground black pepper

1 tablespoon chopped dill

1-2 teaspoons lemon juice

¼ cup buttermilk or plain yogurt

4-5 cups lettuce greens, washed and chopped

2-3 carrots, sliced thin

2-3 radishes, sliced thin


*Preheat the oven to 425 degrees. Remove the greens from the beets and reserve for another use. Peel if desired or just scrub well, peeling is not required. Slice the beets in half and then place the flat side on a cutting board and slice into half- moon shapes. Toss the slices in a large bowl with ½ teaspoon salt, pepper, and oil. Put them in a single layer on a baking sheet lined with parchment paper. Bake in the oven for 20-30 minutes until tender. While the beets are cooking prepare the remaining salad items. In a small bowl mix the dressing: dill, lemon juice and buttermilk with ½ teaspoon salt and fresh ground black pepper. Wash and chop the lettuce, carrots and radishes. When the beets are done, remove from the oven and let cool for about 5 minutes. In a large mixing bowl add all the vegetables and lightly toss with the dressing. Taste and add additional salt or pepper if desired and serve.