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from Wellspring Charitable Gardens this Week - October 6, 2022

From the Garden this Week… Purple “Green” Beans, Butternut Squash, Cucumber, Eggplant, Arugula, Radishes, Garlic, Parsley, Basil, Rosemary, Oregano, Aloe Vera Spear, & an Apple

Coming Soon… Green Lettuce, Fuyo Persimmons, Pomegranates

Using your Produce… by Julie Moreno

Anthocyanins are the purple pigments found in plants. They protect the plant from stressors like excessive light, heat, and cold. Our purple “green” beans have been selected to have more purple pigments naturally. They do cook and taste just like a regular green bean. You will notice that the color changes when exposed to heat. If you want to get more of the anthocyanin pigment, enjoy the beans raw. You can slice them thinly and toss in a salad. If you want to cook them, here is my favorite green bean recipe.

Sautéed Green Beans

½ pound of beans, ends

removed, cut in half if


1 cloves garlic, minced

¼ teaspoon salt

1 tablespoon butter or oil

1 tablespoon white wine

1-2 tablespoons water

salt and fresh ground

pepper, to taste

* In a large sauté pan with a lid, cook the beans, garlic, salt, and butter/oil over medium heat, for about 3-4 minutes, or until the garlic starts to brown. Add the white wine and continue cooking uncovered until the wine has evaporated. Add the water and cover the pan, cooking about 3-4 minutes more until the beans are cooked through. Taste and add salt and pepper if desired. Eat right away.

Tasty Heirloom Butternut Squash Soup