Gardening tips, upcoming classes & a foraging recipe

Saturday, April 13, 9:30am – The Power of Probiotics: I’ll be leading this workshop at Massaro Community Farm as part of the ongoing Sustainable Nutrition Series. Registration for the Spring/Summer session will soon be open. We’ll discuss the power of probiotics and how they can create a healthy gut biome. You’ll go home with some curtido and a sourdough starter. $35/pp covers class and all materials.

Saturday, May 18, 10:00am – Getting into the Garden will be an introductory class at Derby Public Library. We’ll do some planting and transplanting in the library’s community garden. Intended for beginning gardeners and those interested in community gardening. Call the library to sign up: 203-736-1482

Chickweed Pesto

1/2 cup toasted walnuts
3 cups fresh chickweed, washed
3/4 cup extra virgin olive oil
2-6 cloves of garlic
salt & pepper
1/4 cup grated Pecorino Romano cheese

Place walnuts in a blender (preferably a food processor) and chop. Add garlic and process. Add remaining ingredients and pulse/chop until you reach the consistency you like. Use as a fresh dip, on toasted crostini or over pasta or vegetable noodles.

Chickweed is one of the first greens to come up in spring and contains many plant compounds including phytosterols, tocopherols, flavonoids and Vitamin C.

Free seed guide

I was given a great resource at CT NOFA on seeds and seed saving, created by the Organic Seed Alliance. 30 pages of methods, soil prep and other great info!