From the Garden this Week, March 25, 2021

From the Garden this Week…

Celery Root Stalks, Swiss Chard, Green and Red Lettuce Heads, Broccoli, White Salad Turnips, Red Radishes, Cauliflower or Kohlrabi, Turnips, Parsnips, Green Onions, Parsley, Lemons and Oranges

Coming Soon… Red Beets and Mixed Asian Greens

An underground mystery…By Hannah Brady

This week, Julie was all set to tell you about her favorite ugly vegetable, celery root. This dirt-living veggie was supposed to go out in your baskets this week, but upon digging them up, we were saddened to find a mysteriously underdeveloped root! So – we pivot! You will

still be receiving this celery root with its stalks, but since it’s so tiny, we have included a recipe for the mild, tasty stalks instead!

Creamy Broccoli Celery Soup with Coconut

2 tablespoons extra-virgin olive oil

4 celery stalks, chopped (about 2 cups)

1 shallot, peeled and diced (about 1/2 cup)

2 heads broccoli, chopped (about 1/2 cup stems and 4 cups florets)

1 tsp. salt

1/2 tsp. black pepper

2 garlic cloves, peeled and minced

1 tablespoon minced jalapeño pepper

3 cups vegetable stock

2 cups fresh spinach leaves

2 tablespoons fresh parsley leaves

3/4 cups lite coconut milk

In a large stockpot, warm the olive oil over medium heat. Add the chopped celery, diced shallot, chopped broccoli stems, salt and black pepper. Cook for 10 minutes, stirring occasionally, until the vegetables are softened. You don’t want them to brown, so lower the heat as needed.

Stir in the minced garlic and jalapeño pepper and cook for 2 minutes more. Then stir in the broccoli florets and vegetable stock. Turn up the heat to bring the soup to a simmer. Then cook with the lid slightly ajar for 15 minutes.

Turn off the heat and stir in the spinach and parsley leaves. Once the soup is cool enough to handle, purée it using either a blender, an immersion blender or a food processor fitted with the blade attachment. Work in batches, if necessary.

Return the puréed soup to your stockpot and re-warm it over medium heat. Stir in the coconut milk. Taste and adjust for salt and black pepper, if needed.

Ladle the warm soup into bowl. Garnish with a drizzle of coconut milk and minced fresh parsley, if desired. Enjoy immediately.


This week, voting started for gardens around the country (and in Canada!) to win $5,000 from Nature’s Path “Gardens for Good” grant competition. Your vote would help us win some garden-growing funds for this spring!

PLUS! In our entry, we tell a bit about our origin story, did you know WCG started as a horse ranch?

Go to Nature’s Path “Gardens for Good” and search for Wellspring to vote!

Here’s an easy link to find our entry: