These are an easy way to add perennial color to your garden. Just plug them in! Here is a list of perennials you will find at Orchard.

Achillea - Yarrow 'Summer Pastels' Carnation Monarch Mix Chrysanthemum 'Silver Princess' Columbine - McKana Giant Mix Coreopisis 'Early Sunrise' Delphinium 'Blue Butterfly'

Delphinium – Magic Fountain Mix Forget-me-not – blue Forget-me-not – rose Foxgloves Gaillardia  'Goblin Crimson' Heuchera 'Brissingham Coral'

Heuchera 'Purple Palace' Iberis – candytuft Lupine – Gallery Mix Nierembergia 'Purple Robe' Scabiosa – Blue Statice Perezii

 

• • • Plant now for earlier bloom! • • •

(Giant Red Mustard)

This mustard has rich burgundy red leaves (2 –3’ tall) that provide show stopping color in the garden from fall through early spring. Plus, this Japanese hybrid will add a taste of Dijon-style mustard to salads or stir fry. Just pick outside leaves and they keep producing from the center--no need to succession plant.
 
This is a cool season annual. The leaves tend to get quite “hot” later in the season (some like it that way). Cut outside leaves as needed for cooking, or bouquets.
They like sun, good drainage, and average watering when needed.
 
We currently have one gallon size containers in stock.

Here are a few recipes that are simple, healthy and delicious for the produce that you can be harvesting this time of year from your garden.

Quinoa with Broccoli Rabe
Recipe Summary:
Preparation Time: 20 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:

• 1 cup quinoa
• 2 cups low sodium vegetable broth
• 2/3 cup chopped onion
• 1 tsp minced garlic
• 1 lb broccoli rabe, trimmed and chopped
• 1/4 tsp salt
• 1/4 tsp red pepper flakes

Directions:
Toast quinoa, stirring in nonstick skillet over medium-low heat, 5 minutes. Bring broth and water to boil in medium saucepan; stir in quinoa. Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl; cover and keep warm. Heat a small amount of water or broth in large nonstick skillet over medium-high heat. Add onion and garlic; cook 3 minutes. Stir in broccoli rabe, salt and red pepper. Cook until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa. Serve warm or at room temperature.
 
Other simple ways to cook broccoli rabe is to steam it lightly and add fresh ginger or sauté it with olive oil and add to your taste some garlic, anchovies, capers, and lemon, then serve it on some toasted bread.
 
One-Dish Lentils with Kale
Recipe Summary:
Preparation Time: 30 minutes
 
Number of Servings: 6
 
Cups of Fruits and Vegetables Per Person: 2.00  

Ingredients:

• 1 cup uncooked and rinsed lentils
• 1/2 cup uncooked brown rice
• 3 cups sliced carrots
• 1 lb Swiss chard, cleaned and chopped
• 1 lb kale, cleaned and chopped
• 3 cups water
• 1 packet reduced sodium onion soup mix
• 1 tsp basil
• 1Tbsp olive oil

Directions:
Place all ingredients in large pot. Bring to a boil. Reduce heat, cover and cook until rice is done, 20 to 30 minutes.