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Seed Saving Workshop tomorrow at 10am and a Movie Night next Friday!

🌱Free Seed Saving Workshop tomorrow at 10am and a Movie Night rescheduled for Sept 26🌨️<!–



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Orchard Happenings and Updates
Fall Equinox
 
Tomorrow, a JeffCo Master Gardener teach us how to save seeds. We will be out in the gardens at 10am, come and join us. The weather is going to be gorgeous, starting in the 60s and by the time we end our gardening, it will be reaching 80 so layer up, put on your sunscreen and get out of the house this Saturday and join us at 4700 S. Cole St., Morrison!
 
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Wow, where did this summer go? This coming Monday, 9/22, at 10:19 am MDT, the Fall Equinox arrives!

Fall equinox is when the light and dark are evenly divided timewise and the earth begins tilting away from the sun in the Northern Hemisphere. It is time to finish collecting the bounty of the earth, celebrate our abundance, and prepare for the time of quiet contemplation and going within just as our plants, seeds, and roots do.

It is harvest time, the last of the tomatoes, tomatillos and zucchini are ready to be harvested. It’s time to put in those Cole crops. You missed a great workshop last Saturday by Michael on what are Cole crops and how you plant them. We had a lot of fun putting in carrots, radishes, and beets and played a cool game to teach what order to plant certain Cole crop seeds that should be planted at this time of year.

Keep reading to find a soup recipe using what we are harvesting now and ready to eat in 30 minutes.

And our Fall Festival is happening on October 11th! We’re looking for volunteers to help with setup and takedown, ticketing, volunteer breaks, and other important roles. Sign up here: https://forms.gle/y4r31vveH3H3UXmm7

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Hearty Tortellini Soup!


Ingredients:
1 ½ cups quartered small mushrooms. ( I have used canned)
½ cup chopped onions.
½ cup chopped carrots (I usually slice).
½ cup chopped zucchini (I usually slice in quarters.)
2 ½ teaspoon olive oil.
1 small garlic clove (I usually use a big clove, but I love garlic).
1 cup green beans (fresh is best but canned will do).
1 ½ cups canned stewed tomatoes (I like to use seeded, chopped fresh tomatoes.)
1 cup low-sodium chicken or beef broth.
1 tablespoon chopped fresh parsley.
1 tablespoon chopped fresh dill (goes best with chicken) OR
1 tablespoon chopped fresh basil (goes best with beef).
30 frozen cheese tortellini.

  • I also add left over chicken or steak cut into small cubes for some extra protein.
  • Combine mushrooms, onions, carrots, zucchini, oil, and garlic in covered microwave safe bowl and microwave on high for 6 minutes.
  • Add remaining ingredients except the tortellini and microwave for an additional 6 minutes.
  • Add tortellini and microwave on medium for 5 minutes.
  • Let stand for 5 minutes.
  • Top each bowl with freshly grated parmesan cheese to taste.

Yields 3 good size bowls and can be doubled for a larger crowd or to freeze.

I love to serve with hunks of fresh bread and butter and some crushed red pepper flakes.

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