Dear Friends,
Every day I have hundreds of conversations – mostly to my plants, of which we have thousands. Even simple thoughts of appreciation will invoke demands such as ‘I’m thirsty, I’m hungry, I need a haircut, I’m crowded, I’m being attacked – save me’. There’s no such thing as a leisurely stroll through the gardens for me.
Years ago I experimented with a flower seed I hadn’t seen anyone else grow and discovered a flower that just wanted to be friends and appreciated. The rose mallow or lavatera. It’s lovely vigorous early growth pattern tops out about waist high and then all it wants to do is unfurl and share it’s gorgeous buds. They open almost before your eyes, even when harvested and have the best manners. When the blossom peaks, they will delicately change to another lovely color and curl back together. Not even dropping off to ‘mess’ your table. Do so hope you have enjoyed them..they’ve almost finished for this year
Have you a cauliflower still lurking in your refrigerator from a prior delivery and don’t know what to do with it? Here’s the easiest besides raw…heat oven to about 350, pour some seasoned olive oil (garlic, paprika, salt, pepper – your favorites) all over it, place a pan of water on the bottom shelf under the baking pan with the cauliflower in it and cook until just tender, not mushy. (The water is for moisture – will not make it mushy – uck). Maybe sprinkle a little good melting cheese on top the last couple of minutes. Easy, delicious and versatile.
A hearty thank you to our little band of helpers: Andres, Marisol, Jessica. And of course to our shareholders and financial supporters that help keep us going. We do good things here!
Here’s to good food, friends, families and helping others.
Call or email me if you have questions or need cooking tips.
May our food this week nourish, comfort and sustain you.
Stephenie
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