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The Tomato Tutorial, scheduled for this Saturday, has been cancelled. Ginger, with Suncatcher Harvest, has injured her knee and cannot be here on Saturday. We will keep you updated if we are able to reschedule for later in the season. In the meantime, many of us at the nursery grow tomatoes in our gardens at home. We’re always happy to share with you which varieties each of us has grown and loved. Stop by sometime to “talk tomatoes!”
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 30 - 50 % OFF MARKED PRICE LET'S MAKE ROOM FOR SPRING |
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Harvest young plants or lower leaves on older plants. Leaves should be young and tender. Taste improves with cool weather.
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Zamioculcas zamifolia
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 Who had a New Year’s resolution to “eat healthier”? Growing sprouts and microgreens in your kitchen is about as healthy as it gets! These little guys pack a punch on the nutrition scale, and get you an easy step closer to maintaining your resolution. The microgreen growing unit ($16.95 value) is included in the class fee.
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 This class has been rescheduled
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The winner will be announced in Orchard's next online newsletter. Winner must bring an ID to the nursery to claim the prize. Prize must be picked up in person. Employees are not eligible for this contest.
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PREPARATION Bring a pot of salted water to a boil. Add greens to the pot and let boil for 2-3 minutes until they turn a vivid, bright green. Remove them from the pot and run under cold water until cool enough to handle. Squeeze as much water as possible out of the greens and roughly chop them into bite size pieces. Heat a sauté pan over medium-high flame. Melt the butter and add the garlic clove and chili flakes. Add the bread slices and toast until dark brown; a little char is good. Turn the bread slices over, remove the garlic and toast bread for a minute. Add the greens to the pan along with the stock or water and simmer for 5 minutes, until flavors come together. It is not supposed to have as much liquid as a soup, but you still want a bit of broth in the pan--the bread will soak some of the liquid up, so use as much as necessary to reach desired consistency. Season with salt and more chili flake if you like. Divide into 4 bowls. Garnish with a bit more butter and/or parmesan cheese if desired. This recipe is from the website of CUESA (The Center for Urban Education about Sustainable Agriculture). www.cuesa.org
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