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From Your Wellspring Charitable Gardens this Week - March 31, 2022

From the Garden this Week… Kale, Mixed Greens, Carrots, Peas, Romanesco or Broccoli, Endive, Bok Choy, Radishes, Chioggia Beets, Oregano, Pink & White Grapefruit, Lemons, Blood & Navel Oranges

Using your Produce… by Julie Moreno

We have another batch of Bok choy coming this spring. This relative to broccoli and cabbage grows quickly, so we usually end up with a crop in the fall and then one in the spring. Bok choy cooks quickly and has a stronger flavor than broccoli. It pairs well with other strong flavors like ginger and soy sauce. In the recipe included, I separate the white and green parts and cook the white ribs first then add in the leafy greens at the very end. This makes it easier to cook each part without overcooking.

Sautéed Bok Choy

1 head Bok choy

1 tablespoon oil

1 tablespoon minced ginger

2 cloves garlic, minced

1 shallot, minced or ¼ cup

minced red onion

¼ teaspoon crushed red

pepper flakes

¼ teaspoon salt

1 teaspoon soy sauce

1 teaspoon sesame water

Cut the head of Bok choy in half and separate the leafy greens from the thicker stems. Keeping the stems and leaves separate, slice the stems thinly across the grain and chop the leaves. Add the oil to a large skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the sliced Bok choy stems, ginger, garlic, shallots, and red pepper flakes, stirring continuously for 3-4 minutes. Add the Bok choy leaves, soy sauce, and sesame oil. Stir for 2-3 minutes until the leaves are cooked.

Spring Vegetable Sauté

2 tablespoons olive oil

1 spring onion, sliced

1/2 tsp salt

3 cups of vegetables – peas,

chopped Bok choy and endive

and broccoli, sliced beets

and carrots

1 tablespoon lemon juice

Salt and pepper to taste

In a very large sauté pan over medium high heat, add the olive oil and cook the spring onion for about 2 minutes, add the vegetables and cook for about 4-5 minutes until everything is cooked through. Stir in the lemon juice add salt and pepper to taste. Serve immediately over pasta, rice or with grilled meat.

Lemon and Root Vegetables…

Lemon helps to brighten and freshen up our winter dishes. I find that it goes especially well with root vegetables, contrasting the earthy flavors in beets. This simple roasted vegetable dish is easily enhanced by serving with a lemon herb oil. If you have a micro-plane zester, use it to grate the garlic clove and then follow with the lemon.

Roasted Beets and Carrots with Lemon-Oregano

3-4 beets and sliced

2-3 carrots, sliced

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon lemon zest

1 garlic clove, crushed or minced

1 tablespoon chopped oregano

1 teaspoon lemon juice

1 tablespoon extra-virgin olive oil

Preheat the oven to 425 degrees. Toss the beets and carrot slices with the oil, salt, pepper. Place on a rimmed baking sheet and cook in the oven until lightly browned and tender, about 25-35 minutes. While the vegetables are cooking, combine the lemon zest, garlic, oregano, lemon juice and olive oil, stir well. Remove the vegetables from the oven, drizzle with the lemon-oregano oil and serve.

Metaphors of Soil and Soul . . . by Ronda May Melendez


Heavy rainfall resonates outside the window this morning. Darkness envelops me as the sounds lull me back to sleep. Eventually, I wake again. The sounds have diminished. Chill and dampness fill the air. As is my custom, I prepare myself to go in search of coffee. In this case, away from home, I venture outside and head toward the city center.

As I drive through wine country, the sun peeps its rays over the hilltops. Rain has clothed the valley vineyards below in billions of drops of rain. Glancing out the side window, I take in this serene sight through the filter of droplets coating the windows. The land is drinking in its heavy provision from heaven. It is completely tranquil. The world is at rest.

As I reflect, it occurs to me how easy it is to get lost in worrying about the impact of the deluge and its residual effects: how it makes my garden flowers droop and hang their heads, how it makes my clothing cold and heavy when I get caught out working in the rain, how it makes me too easily focus on the “blur” that results from the layer of droplets that obscure a more comprehensive view of life. I forget there is cleansing happening, there is hydration occurring. The Lord is providing an opportunity to refresh and draw deeply from His provision. And yet, I struggle to see past the droplets. As I considered it all this morning, the invitation came to my heart: “Allow yourself to feel and enjoy the peace, Ronda. Look past the droplets on the pane. Rest, tranquility, and provision lie in wait beyond the filter obscuring your view.” Let this be your invitation to do the same, dear readers.


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