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from Your Wellspring Charitable Gardens this Week - August 18, 2022


From the Garden this Week… Purple Green Beans, Summer Squash, Cucumbers, Carrots, Tomatoes, Peppers, Eggplant, Shallots, Broccoli Micro Greens (use like sprouts on salads or in smoothies), Basil, Rosemary, Dill, Parsley, Lemon Grass, Lemon Verbena, & Apples


Coming Soon… Bok Choy


Using your Produce… by Julie Moreno


This week we have some green onions that have started to grow a small head. You can still use the green parts like you would scallions and then use the white parts like you would any other onion. I’ve found that when we get small amounts of one item, my air fryer is the perfect way to cook one eggplant or roast a few peppers. In the air fryer, they will cook very fast, so cook them at 375 °F instead of the 425 °F. I would use in the oven and start checking after about 15 minutes. This week we are sending fresh lemon grass and lemon verbena. These are completely unrelated, but in the summer, you can use them both, separately, to make a refreshing tea. Just steep in boiling water, let cool, and serve. This week I included an easy recipe for Tomato-Basil soup. If you don’t have an immersion blender a regular blender will work the same, you just have extra parts to clean.


Fresh Tomato Basil Soup


2 tablespoons olive oil

½ onion, chopped, about ½ cup

2 cloves garlic, chopped

½ teaspoon fresh chopped rosemary

1 teaspoon salt

5-6 large tomatoes, or 3 cup cherry

tomatoes, cores removed

1 cup water

2 tablespoons chopped basil

¼ teaspoon fresh ground black pepper


*In a large saucepan heat the oil and add the onions, garlic, rosemary, and salt over medium heat for 4-6 minutes. Add the tomatoes and water. Bring to a boil and let simmer for 10 minutes. Remove from the heat and blend with an immersion blender. Add basil and black pepper. Taste for salt, pepper, adjust the consistency with water if needed, and serve.