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From Wellspring Charitable Gardens this Week - October 20, 2022


From the Garden this Week… Cucumber, Cherry Tomatoes, Eggplant, Peppers, Lettuce Mix, Carrots, Radishes or Salad Turnips, Winter Squash, Purple Beans, Basil, Parsley, Cilantro, & Fuyu Persimmons


Coming Soon… Pomegranates


Using your Produce… by Julie Moreno


With the last few weeks of summer produce coming. This is the time to save as much as possible. Each fall, I like to cook and freeze eggplant to use for Baba Ghanoush. I cut and freeze peppers raw to cook in chili beans in the winter. It also works well to make pesto and freeze it. It stores well in the freezer for 3-4 months. I love pickles and have always enjoyed the refrigerator pickles that come from the store. This recipe today is a Claussen knock off recipe. It is a ferment recipe where you leave the pickles out on the counter for a few days. They will naturally start to sour. The vinegar and the salt help to preserve the cucumbers before the additional acid from the ferment keeps the pickles preserved. Taste them after a few days in the fridge. They will change over time but are safe to eat for 6-8 months, if they


Fermented Pickle Recipe

- a Claussen knock off


1 large or 2 medium cucumbers

1 tablespoon minced onion

1 garlic clove, minced

1 teaspoon mustard seeds

1 head fresh dill or 1 teaspoon dill seed

1.5 cups water

½ cup vinegar

1 tablespoon kosher salt


* Slice off the blossom end of each cucumber and slice into spears or chips. Pack the cucumber into a quart jar with the onion, garlic, mustard seed, and dill seed. In a large measuring cup or bowl combine water, vinegar, and salt. Stir until the salt is dissolved. Pour the seasoned water over the cucumbers and spices. Cover the jar with lid, leaving it loosely capped. Let the jar sit on the counter out of direct sunlight for 2-3 days, and then store in the refrigerator for 2-3 days before enjoying the pickles.




Air-fryer Fried Gree