As soon as the soil thaws out in April we start planting potatoes and transplanting flowers and vegetables that have been growing as seedlings in the greenhouses. Spinach and lettuce peak during May and kale can begin to be picked. As the weather warms up the vegetables start to come in as well as flowers.
During the spring time we offer a large variety of mouthwatering culinary herbs from:
- sweet basil
- chocolate mint
- Thai basil
- and many more
We also carry creative designed hangings baskets and pots.
1 large sweet potato
1 large onion
2 large carrots, peeled
1 red bell pepper
1 yellow banana or bell pepper
3 Tablespoons olive oil
Chop veggies and sauté in a large pot in the oil.
Next, turn off the heat and add 3 more Tablespoons olive oil and sauté for 5 minutes adding
3 minced cloves of garlic
1 Tablespoon curry or Masala powder
1 teaspoon cinnamon
1 teaspoon Cheyenne pepper
1 teaspoon turmeric
1 teaspoon sea salt
1 can or 2 cups cooked garbanzo (chick peas) beans
After those are mixed in and sautéed add:
1 medium zucchini sliced
1 cup apple or orange juice
2 Tablespoons each yellow raisins and grated coconut (both optional)
¼ cup slivered or julienne almonds
Cook this for about 30 – 40 minutes, or until the zucchini is cooked but not mushy.
Add 1 bag or two bunches of fresh, rinsed spinach during the last 10 minutes. It should wilt but not be soggy.
Serve over brown rice or Soba or sweet potato noodles.