Week 5 – Calendula

Veggie of the Week: Calendula!
Calendula flowers have been treasured for their beauty and medicinal properties but did you know you can also eat them? They have a delightful floral taste and can be added to any recipe for a pop of color. Here they are featured in a warming veggie broth:
Vegetable Broth with Calendula

• 2 carrots
• 1 medium onion
• 1 large potato
• 1 small turnip
• 1 medium celery rib
• 4 or 5 mushrooms
• 1 ripe tomato, optional
• 3 quarts water
• Salt
• Large handful of fresh calendula petals or medium handful of dried calendula petals
• Bouquet garni made of 1 bay leaf; 3 to 4 thyme sprigs or 1 teaspoon dried thyme; 6 to 8 parsley sprigs; 1 to 2 garlic cloves; and 6 to 8 peppercorns

1. Scrub vegetables well. Chop them roughly and put them in a stockpot. Add water and salt the stock lightly.

2. Add calendula petals and the bouquet garni to the pot. Bring the broth to a boil, then reduce to a simmer.

3. Simmer for 30 minutes, skimming the stock occasionally. Cool the broth for an hour in the pan, then strain.

4. The broth can be enjoyed as is or used in any soup preparation.

Also check out these other medicinal uses for calendula: https://thenerdyfarmwife.com/10-things-to-make-with-calendula-flowers/

See you at the farm stands (and party!) this week!
Ellen and Ashley
Your City Grown Farmers
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