From Wellspring Charitable Gardens this Week - May 25, 2023

From the Garden this Week… Green Onions, Radishes, Carrots, Beets, Turnips, Broccoli, Chard, Kale, Sugar Snap Peas, Green & Red Salanova Lettuce, Parsley, Cilantro, Rosemary, Oregano, & Dill

Using Your Produce… by Julie Moreno

We are almost ready to harvest our first cucumbers and squash of the season. Here in the valley, summer always seems to come before the summer produce. It is definitely salad season, so I have two recipes using our late spring produce. The first is a pasta salad that would make a nice side dish for a Memorial Day barbecue. Using our broccoli, carrots, and herbs, tossed with flavorful salami and cheese, the pasta bulks up the salad making a large bowl for the group. If you don’t need it all at once, it will hold up for lunches for a few days during the week.

Pasta Salad with Broccoli and Carrots

½ pound dry pasta, short cuts like penne or bow tie

1 tablespoon red or white wine vinegar

1 teaspoon Dijon mustard

2 green onions, thinly sliced

1 garlic clove, minced

2-3 tablespoons chopped parsley

3 tablespoons extra virgin olive oil

1 teaspoon salt

½ teaspoon fresh ground pepper to taste

½ cup mozzarella cheese cubes

8 slices salami, sliced

2 cups broccoli florets

3 carrots, thinly sliced

¼ cup chopped Kalamata olives

* Cook the pasta in boiling salted water until al dente. While the pasta is cooking prepare the vinaigrette by mixing the vinegar, mustard, green onions, garlic, parsley, olive oil, salt, and pepper in a large mixing bowl. Remove the pasta from the water and let cool slightly. Add the pasta to the bowl and combine with broccoli and carrots. Stir and mix well, then gently add the cheese, salami, and olives. Taste and add additional salt and pepper if desired. Eat right away or refrigerate and enjoy the next day.

Memorial Day

Memorial Day is Monday. Originally, the day was set aside for remembering Union soldiers who died during the Civil War. Following World War I, the scope of remembrance was extended to include those who died in any war or military action. Poppies were the only flowers to grow in the muddy war-torn battlefields of Europe. Red poppies have become the memorial flower to represent the sacrifice of the fallen and remind us of our enduring bond in duty and service. Red is worn in their memory and honor.

In Flanders Fields

In Flanders fields the poppies blow

Between the crosses, row on row,

That mark our place; and in the sky The larks, still bravely singing, fly.

Scarce heard amid the guns below.

We are the dead. Short days ago We lived, felt dawn, saw sunset glow,

Loved, and were loved, and now we lie In Flanders fields.

Take up our quarrel with the foe: To you from failing hands we throw The torch; be yours to hold it high. If ye break faith with us who die We shall not sleep, though poppies grow

In Flanders fields.

by Colonel John McCrae, May 1915

Radishes…

Combining our radishes and turnips with a creamy dressing helps to tame the spice of these quick growing spring roots. Balanced with fresh dill and green onions, this simple salad makes an easy palate cleansing side dish for roasted chicken or fish.

Radish Salad with Creamy Dill Dressing

1 green onion, thinly sliced

2 tablespoons chopped dill

1 clove garlic, minced

¼ cup sour cream or plain Greek yogurt

¼ teaspoon black pepper

½ teaspoon salt

6-8 salad turnips and radishes, thinly sliced

2 carrots, thinly sliced

* Combine the green onions, dill, minced garlic, sour cream, pepper, and salt and stir well. Toss in the radishes, turnips, and carrots, toss to coat. Serve right away.

Metaphors of Soil and Soul…

Grateful Awareness

by Ronda May Melendez & Keith F Martin

Meandering through the garden this morning filled my heart with joy and gratitude - two emotions sorely needed by this battered soul. The garden is a refuge, a sacred place where all my senses are invited to participate. I hear the happy, chittering songs of birds flittering nearby. Cool dew moistens the curves of my toes and grass blades tickle my feet. From the west, jasmine scented breezes waft lazily over the fence line to caress the contours of my nose. Flame callas unfold their warm yellows and oranges from red spathes to brighten an otherwise drab and shaded stretch of east facing fence. Plump red cherries, nestled on high in the upper boughs, bid me “Taste!”

These garden delights are balm for my wounds. So often, though, I walk past these tangible blessings, unaware of their presence or what the Father bestows through these beautiful beings. Heart and mind pressed and numbed by cares, I easily overlook or casually decline their sensual gifts. I have become overly familiar with their presence, take for granted the simple life and natural beauty encountered throughout the garden. The plants and creatures offer freely what they are; they give what they are created to be – a delight to the LORD, a declaration of His Presence, and a blessing to His creation.

Could it be that when we find ourselves discontent in relationships, we are overlooking the Presence of Life and Being others offer by design as bearers of God’s Image? Perhaps, we cannot appreciate or understand the supreme value of such a divine gift because it seems so simple, has become so plain to us. Let us ask the Lord to open our eyes and hearts to His sacred Presence revealed in all life surrounding us. Revived, we can offer Him praise and others gratitude.

“… since what may be known about God is plain to them because God has made it plain to them. For since the creation of the world God’s invisible qualities - his eternal power and divine nature - have been clearly seen, being understood from what has been made, so that people are without excuse.” Romans 1:20