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4010 Mt Diablo Blvd.
Lafayette, CA, 94549

Located in the Bay Area, CA, we're a family-owned garden center offering unusual and hard-to-find plants & gifts. Established 1946.

Life is Beautiful Blog

Blueberries 101

Lauren Brookhart

A plant native to North America, the Blueberry is almost the perfect fruit: beautiful, ornamental, easy to grow and contains a high concentration of antioxidants. 

Soil

The trick to growing blueberries is good soil. With a little bit of attention to proper soil conditions, blueberries will thrive in the landscape and especially in containers - where you can really control the soil conditions. Blueberries like well drained acidic soils. They prefer a low pH of 4.5 to 6.0 with 5.5 being optimal. They also like to grow in actively decomposing organic matter. To help ensure these optimal soil traits in your garden we recommend planting with Master Nursery Acid Planting Mix.

Exposure

In hotter climates, such as Lafayette and the rest of Contra Costa County, blueberries prefer morning sun and afternoon shade. While in cooler climates, such as Alameda County, blueberries prefer sun all day. 

 Delicious berries just about ready for picking! 

Delicious berries just about ready for picking! 

Chill Hours

Many varieties of fruiting plants need a specific length of time in dormancy - essentially, in temperatures below 45 degrees - in order to set fruit. Highbush varieties are categorized into 2 groups based on their chill requirements:

  • Northern Highbush, "High Chill" varieties require 800-1000 chill hours
  • Southern Highbush, "Low Chill" varieties require 150-800 chill hours

 

  • Contra Costa County averages 700-1000 chill hours
  • Alameda County averages 400-700 chill hours

 

This means that Northern Highbush varieties should only be grown in Contra Costa or similar counties. Southern Highbush, on the other hand, can be grown in Alameda or Contra Costa - it is perfectly fine for plants to receive more chill hours than needed to set fruit. 

Fertilizer

In spring, apply either E.B. Stone Organics Azalea, Camellia & Gardenia Food 5-5-3 or Master Nursery Camellia, Azalea, Gardenia & Rhododendron 4-8-5. Typically you will want to fertilize once at the beginning of spring and again later in the season. 

Pruning

Pruning is important for a blueberry's overall health, appearance and fruit production. When pruning, keep in mind the following:

  • Minimize or restrict fruiting in years 1-3 to encourage vegetative development. 
  • Maintain a balance between vegetative growth, root development and flowering/fruit set.
  • Develop the overall plant shape; encourage upright growth, strong canes and an open central canopy.
  • Thin out excess flowering and fruiting to improve fruit size and quality.

After your blueberry plant fruits in 1-3 years, it is still important to prune 1-2 times a year. This is will open the canopy of the plant to allow light and ventilation to reach the inside of the plant. This will encourage fruiting in the inner part of the plant and reduce occurrences of foliar diseases. 

It is also important to eliminate smaller, horizontal branches which produce few fruit and are more difficult to pick. 

Early, Mid and Late Fruiting

Different blueberry varieties ripen at different times throughout the fruiting season - for our area, anywhere between May and early July. You will typically find varieties labeled as early-season, mid-season or late-season. We always recommend that home gardeners choose varieties with different fruit times to ensure a longer harvest. Blueberries produce more fruit when planted near different varieties so why not take the opportunity to also extend the harvest?

Plant Characteristics

It can be tough trying to pick out "the best" blueberry variety. Just remember they all make beautiful shrubs and produce delicious berries; you really can't go wrong! Here's a few of our favorite varieties that might work well in your garden...

BLUECROP

A "berry-of-all-trades", known for its adaptability, long bearing season, high fruit yield and disease resistance. So consistent that it is the leading commercial variety in North America. If you want a proven strong performer look no further than Bluecrop. 

  • Nothern Highbush / 800 chill hours
  • mid season harvest
  • large berries
  • classic & sweet flavor
  • 4-6 feet, compact and mounding shape
  • red fall color
  • heavy fruit yield
 Pink Icing

Pink Icing

PINK ICING

This variety is great for both patio pots or in the landscape. Pink Icing flaunts colorful foliage with shades of pink, blue and green in spring, leaves then turn an iridescent turquoise come winter.

  • Southern Highbush / 500 chill hours
  • mid-season harvest
  • 3-4' tall, mounded shape
  • pink, blue green spring color then turquoise in winter
  • great for containers and landscape

NORTHLAND

Bred and developed over 50 years ago at Michigan State University to be the most cold-hardy blueberry variety. Northland is easy to grow and adaptable to many different soil types. The berries are excellent for jams and baking because of their high sugar content and are known for their amazing flavor with characteristics that are more akin to the wild lowbush species than the other highbushes. 

  • Northern Highbush / 800 chill hours
  • early-mid season harvest
  • medium-sized berries
  • fresh & sweet flavor
  • 4-7 feet, upright shape
  • yellow and orange fall color
  • perfect for baking
 Patriot

Patriot

PATRIOT

A great cold-hardy variety that bears consistent crops even in wetter soils. Has one of the most low and spreading forms of any Northern Highbush. Patriot has excellent ornamental qualities with its showy white blooms in spring, dark-green summer foliage and fiery orange-red fall colors, making it great in the landscape and in containers. 

  • Northern Highbush / 950 chill hours
  • early season harvest
  • large berries
  • delicate & sweet flavor
  • 3-5 feet, open and spreading shape
  • red, orange and yellow fall color
  • great for containers

 

Our berries are fruiting now, come in and make your selection today! 

 

Peppers: Hot & Sweet

Lauren Brookhart

This year we have a wide selection of various hot and sweet peppers at the nursery, and this weekend we're celebrating our biggest pepper stock of the season! Hurry in and pick some up today, but first, keep reading and learn what peppers you don't want to miss according to Randall, our Bedding Manager! 

Sweet Peppers

 'Cubanelle' Sweet Pepper

'Cubanelle' Sweet Pepper

In the United States, the term "sweet pepper" encompasses a wide variety of mild peppers that, like the chilie, belong to the Capsicum family. Both sweet and hot peppers are native to tropical areas of the Western Hemisphere. Sweet peppers can range in color from green, yellow, orange, red, purple, brown to black. Their usually juicy flesh can be thick or thin and flavors can range from bland to sweet to bittersweet.

A sweet pepper's Scoville scale is 0 and therefore doesn't bring any spice or heat to your palate, just wonderful texture and flavor! (What's the Scoville scale? Read on to learn!)

The best known sweet peppers are the bell peppers, so-named for their rather bell-like shape. They have a mild, sweet flavor and crisp, exceedingly juicy flesh. When young, the majority of bell peppers are a rich green, but there are also yellow, orange, purple, red, and brown bell peppers. The red bells are simply vine-ripened green bell peppers that, because they've ripened longer, are very sweet. In cooking, they find their way into a variety of dishes and can be sauteed, baked, grilled, braised and steamed. Sweet peppers are an excellent source of vitamin C and contain fair amounts of calcium, phosphorus, iron, thiamine, riboflavin and niacin.

Hot Chiles

  'Santa Fe Grande' Pepper

'Santa Fe Grande' Pepper

One of the wonders that Christopher Columbus brought back from the New World was a member of the Capsicum genus, the chile. Now this pungent pod plays an important role in the cuisines of many countries including Africa, China (Szechuan region), India, Mexico, South America, Spain, and Thailand. There are more than 200 varieties of chiles, over 100 of which are indigenous to Mexico. They vary in length from a huge 12 inches to a 1/4" pewee. Some are long, narrow and no thicker than a pencil while others are plump and globular.

Their heat quotient varies from mildly warm to mouth-blistering hot. As a general rule, the larger the chile the milder it is. Small chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens. Those seeds and membranes can contain up to 80 percent of a chili's capsaicin, the potent compound that gives chiles their fiery nature. Since neither cooking nor freezing diminishes capsaicin's intensity, removing a chile's seeds and veins is the only way to reduce its heat. After working with chiles, it's extremely important to wash your hands thoroughly, failure to do so can result in painful burning of the eyes or skin (wearing rubber gloves will remedy this problem). Chiles are a rich source of vitamins A and C, and a good source of folic acid, potassium and vitamin E.

The Scoville Scale

The Scoville scale measures the "hotness" of a chile pepper or anything derived from chiles, including hot sauce. The scale measures the concentration of capsaicin, the active ingredient that produces that heat we feel when biting into a chile. The Carolina Reaper comes in at a whooping 1.4 to 2.2 million points while a common Jalapeno measures 2,500 to 8,000 points. How much heat can you handle?

Growing

Pepper love full sun and a regular watering. When the first blossoms open give the plants a light application of E.B. Stone Organics Tomato & Vegetable Food 4-5-3 to help them maintain healthy growth and an abundant harvest!

A Few of Our Favorites

When you stop in, don't miss a few of Randall, our Bedding Manager's favorite varieties...

'Cubanelle' Sweet Pepper - A new type for us, this is known as a "frying type" with 4-5" long, red peppers also great roasted, baked, stuffed and fresh.

'Grandpa's Favorite Jalapeno' Hot Pepper - 2" dark red peppers that are excellent fresh in salsa and salads, dried or pickled.

'Santa Fe Grande' Pepper - A long, thin-walled pepper with a spicy-hot flavor used dried in sauces and soups. 

In Memory of Dottie

Lauren Brookhart

 Dot at her 85th birthday party on November 3, 2006, pictured here with her granddaughter. 

Dot at her 85th birthday party on November 3, 2006, pictured here with her granddaughter. 

Our dear friend Dottie Ramos passed away on Thursday, April 19th surrounded by her loving family. She was a giant part of our Orchard family for so many years. Friend to all and Master Hugger, no one was a stranger to Dot, just a friend she had yet to know. No one had as many adventures as Dottie or stories to tell. She spread her magic at the Lazy K for many years.

We were all blessed to call her our friend, she will be greatly missed! 

 The Lazy K gals, including Dottie, back in 2006! 

The Lazy K gals, including Dottie, back in 2006! 

 Dancing the night away with our very own Marty Martinez.

Dancing the night away with our very own Marty Martinez.

 Excuse the photo quality, this was back in the 90's! Spot our Dot top row, second from left. 

Excuse the photo quality, this was back in the 90's! Spot our Dot top row, second from left. 

Here is a poem written by longtime Lazy K friend and customer, Jane Pettit, for Dottie's 85th birthday. 

 

Whoa Dottie! 

By Jane Pettit

Whoa Dottie - What a girl!
She’s a Lazy Kazy pearl!
A perfect lady everyday-
Well-dressed and coiffed-I. Magnin’s way

She knows your name and keeps a book-
Can tell you just the place to look...
For special presents on your list,
The ones you may have surely missed.

Whoa Dottie-What a girl!
She’s a Lazy Kazy pearl!

Of course, we’ll gift wrap she will say-
We’d LIKE to-just go on and pay up front...
And while we’re busy back here wrappin
You’ll buy more things- it OFTEN happens!

The Queen of jewels-She sells a bunch...
Or a hostess gift to take to lunch..
A wedding present for the bride,
She’ll be the perfect retail guide.

Whoa Dottie - What a girl!
She’s a Lazy Kazy pearl!

Need a hand towel? Need some soap?
In any crisis, Dot can cope-
She’s a winner through and through
When just the very best will do!

Have an issue, a RETURN!!
Don’t ask Dottie, you will learn,
But she will fix it- if she MUST..
Our customers in her do trust!

The ‘little shoppers’ always know,
That if they’re good and help Mom go,
Around the store-they’ll get a treat..
A chocolate dividend to eat!

Whoa Dottie - What a girl!
She’s a Lazy Kazy pearl!

Dot loves baseball, football, too,
Almost any sport will do,
But tennis IS the very best,
Unless she wins, there is no rest!

TLC is always flowing-
Her happy fan club just keeps growing,
With such a knack for names and faces,
Dottie’s surely going places!

Here’s to family, fun and friends,
A super year that never ends,
You’re 85-it’s just a number,
’Cause you just keep getting younger!

Whoa Dottie - What a girl!
She’s a Lazy Kazy pearl!

The Herb List

Lauren Brookhart

Each Spring, we bring in an abundance of herb varieties for your to choose from. Whether you're looking for Sweet Basil to make a classic pesto sauce (one of the best Basils to use!) or something a little more unusual, we've got it!

Check out more information on each herbs including growing habits and pairings below and visit us for garden-fresh herbs today! 

Warm Season Veggies

Lauren Brookhart

Starting around the first week of April you will see our summer veggies and herbs in stock! If you are eager and your greenhouse is ready, we have plenty of seeds in stock now!

Warm Season Crops 101

            Setting "fruit" (eggplants, peppers, squash, tomatoes, etc.) is the objective of warm season crops. These crops require warm soil and short days to germinate, but need long days and higher temperatures to form and ripen fruit.

            Early varieties need less total heat than later ones because in general, have a shorter growing period to mature fruit. Early varieties of tomatoes include cherry tomatoes (think small to medium-sized fruit) and varieties that are more cold tolerant.  If you're living on the other side of the tunnel (Berkeley, Oakland and Alameda residents) you'll have the best luck with early varieties because of the weather and thus, the shorter growing season. 

Late varieties require more heat to mature. The larger tomatoes, like Beefsteak that needs at least 80 plus days of good consistent heat to ripen, and do best on this side of the tunnel. For those living in Lafayette, Walnut Creek and areas with hot hot summers can plant mid-April and then again in late June, early July. By staggering your planting, you can be harvesting your summer veggies till October!

Vegetables for April - August (warm season)

  • Tomatoes
  • Peppers
  • Beans
  • Corn
  • Cucumber
  • Eggplant
  • Melons, including Watermelon!
  • Pumpkins
  • Squash, both summer and winter
  • Strawberries, plant these year-round! 

Figuring Out Planting Time

            Our area is not subject to prolonged frost or water saturated soil. Warm season crops need warm temperatures. In many cases, you will not speed up your harvest by planting earlier than suggested. Plants grow more slowly in cool weather, so earlier planted vegetables of the same type end up being harvested at the same time as those planted later.

Just beginning your edible garden? Check out Randall, our Bedding Manager's Five S's of Starting an Edible Garden

Salad with Roasted Beets and Citrus

Lauren Brookhart

INGREDIENTS

  • 4 medium beets (Chioggia is a beautiful variety)
  • 3 garlic cloves, unpeeled
  • 1 medium fennel bulb
  • 3 citrus fruit (I used a mix of orange, blood orange, and Meyer lemon)
  • 1 head escarole
  • 1 head green radicchio
  • 1/2 head red radicchio
  • 1/4 cup mint leaves
  • 1/4 cup tarragon leaves
  • 1/3 cup roasted hazelnuts, chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 6 tablespoons extra-virgin olive oil, plus some for drizzling on beets
  • 1/8 teaspoon coarse sea salt
  • Freshly ground black pepper

DIRECTIONS

Preheat the oven to 375 degrees. Trim the beets of their tops and scrub clean. Pat beets dry and place cut side down, along with the garlic cloves, on a large rectangle of aluminum foil. Drizzle with a little olive oil and sprinkle lightly with salt and pepper. Wrap foil tightly, place the packet on small baking sheet, and roast in oven until beets are tender, about 45 minutes to one hour. Carefully open foil and let cool briefly. When able to handle, use a paper towel to rub the skins off the beets, and cut each beet into eight pieces. Reserve the roasted garlic cloves for the vinaigrette.

For the fennel, trim the green stems and cut bulb in half through root. Trim away most of root. Thinly slice the fennel and reserve in cold water. Drain before using.

For the citrus fruits, cut a little bit off each end, exposing the flesh below. Place cut side down on cutting board and trim away the pith and zest (the white and colorful stuff, respectively) by following the contour of the fruit with your sharp knife. Next, cut crosswise into round slices (pop the seeds out if you can) or cut out segments by trimming alongside the inner membranes.

Cut the radicchio into one-inch-wide pieces and tear the escarole into smaller pieces. Pick the mint and tarragon leaves off the stems and wash along with the chicory.

For the vinaigrette, remove the roasted garlic from the cloves and whisk together with the lemon juice, apple cider vinegar, Dijon, and olive oil. Season with a three-finger pinch of salt and a few grinds of black pepper.

Combine all of the ingredients together in a large bowl. Start by using about 1/2 to 3/4 of the vinaigrette, adding more to taste. Your clean hands make great salad tongs.

This recipe is from the website of Kaiser Permanente, Food for Health, Recipes for Life.

Lilacs 101

Lauren Brookhart

Nothing says spring like the wonderfully fragrant blooms of lilac! Growing into a large shrub, lilacs bloom in many colors, ranging from white to lavender to purple. Although they bloom only in spring, they are attractive the rest of the growing season, with large heart-shaped apple green leaves which drop cleanly in fall.

Plant lilacs in full sun to very light shade. Many varieties of lilacs need a substantial winter chill to bloom well, and do great in most of central Contra Costa County. For our customers in warm winter areas, such as Alameda County, we recommend low chill varieties, such as Angel White, Blue Skies and Lavender Lady.

Lilacs are drought resistant once established and need only light pruning right after bloom (pruning later can remove developing flower buds). They require only occasional feeding. We recommend fertilizing once with Master Nursery Multi-Purpose Fertilizer 16-16-16 after bloom and once with Master Bloom 0-10-10 once in fall.

Right now we have a great selection of lilacs, many of which are in bud. See below for images of some of our varieties available now, and what to expect upon flowering! Plant now and you’ll have fragrant bouquets like these in spring!

Questions? Stop in today and let's talk lilacs! 

How To Read Our Rose Signs

Lauren Brookhart

We pride ourselves on providing both informative signage throughout the nursery and professional advice from our staff to help you find and choose the best plants for your garden. That said, with the abundance of plant varieties available at the nursery, sometimes the hardest part is narrowing down the choices!

Our rose signage features key details that we hope, make it a little easier to choose. Our signs are designed to help steer you in the right direction, whether you're planting for fragrance, color, cutting and beyond! Below, you'll find our easy guide to help you master our signage. As always, our staff is on hand to help with any questions that may arise! 

Sample Rose-edited.jpg

1. Group Categories

Modern Bush - Refers to those roses typically used for cut flower arranging and exhibition. Includes Hybrid Tea, Floribunda and Grandiflora.

Landscape - Plants in this group have been hybridized for easy care - they rarely need to be sprayed or deadheaded. 

Climbing - These are roses that send out long canes and can be trained on a wall or over an arbor.

English Style - Roses that combine the open-flowering habit and fragrance of Old Garden roses with the continuous bloom and color range of modern hybrids. 

Miniature - Roses with little flowers and petite foliage on plants that stay 24" high and under.

Patio Tree - Floribunda and Miniature hybrids grafted on 24" stems to form a small tree.

Standard Tree - Hybrid Tea, Grandiflora and Floribunda hybrids grafted on 36" stems to create a larger tree. 

2. Fragrance

Each "f" denotes the level of fragrance. One "f" is light while "fff" is strong.

3. Good For Cutting

If the signage features a scissor symbol, this means the rose is good for cutting. This is especially important if you are planning on using your roses to create bouquets and arrangements. 

4. Disease Resistance

A "+" sign denotes that the particular variety has shown more resistance to one or more of the major rose diseases including rust, powdery mildew, black spot, etc. 

5. Rose Types

Hybrid Tea - Typical cutting rose. Long stemmed, usually one large blossom per stem.

Floribunda - Usually shorter than Hybrid Tea. Multiple smaller blossoms. Can still be used for cutting. 

Grandiflora - Usually taller than Hybrid Tea. Large, well-formed flowers in clusters. Can be cut. 

Other Types - For more information on some of the many other rose types, please ask for assistance from our Nursery staff!

6. Height and Habit

Explains how the plant grows. 

7. Petal Count

Roses with a high petal count require more heat to open fully. On the cooler side of the tunnel (Oakland and Berkeley), choose roses with 35 or less petals, on the warm (hot) Lamorinda side, roses with 30 or more petals do well. 

8. Introduction Date

Or AARS Award, and a brief description.

Harvesting From Your Winter Garden

Lauren Brookhart

It's time to harvest your winter veggies! As the harvest season continues, we'll be covering all you need to know for a successful picking. Stay tuned for more! 

collards.jpg

COLLARDS

Harvest young plants or lower leaves on older plants. Leaves should be young and tender. Taste improves with cool weather. 

MUSTARD GREENS

Mustard greens can be eaten raw or cooked. The whole plant can be cut at once or individual outer leaves can be picked for a cut-and-come-again harvest. The young leaves, four to five inches long, are mild-flavored and can be eaten raw in salads. The older leaves taste better when prepared as cooked greens. Avoid yellow, over mature mustards with seeds or yellow flowers attached.

When choosing mustard greens, know that the smaller, more tender leaves of spring will generally be milder in flavor than the mature leaves of summer and fall. If you don't find the flavor of the raw leaves too harsh, try adding a small amount to a salad for a lively, peppery accent. To tame the bitterness, use a combination of heat, salt and fat. We like mustard greens just lightly wilted, blanched, or sautéed to retain the bright color and texture, but they can also be boiled or braised longer to soften the flavor. Ingredients that help balance the bitterness include salt, soy sauce, bacon, prosciutto, toasted nuts, olive or sesame oil.

PEAS

English: The pea pods should look and feel full. Peas are sweeter if harvested before they are fully plumped. Peas really need to be tasted (raw) to determine if they are sweet enough.

Edible pod: Harvest when the pods are fully developed, but before seeds are more than half size.

kohlrabi.jpg

KOHLRABI

Harvest once the kohlrabi "bulb" is between two and three inches in diameter for best texture. Too much longer than that and it will be tough and woody. It keeps well 7 - 10 days if stored in a cool place.

There are two varieties of kohlrabi. One is purple and the other is pale green. They both have the same mild and fresh tasting flavor, not dissimilar to water chestnuts. Kohlrabi is neither as peppery as a turnip nor as distinctive as cabbage, but easy to see why people think it is a little of both. It can be served as  an alternative to carrots and turnips, nicely steamed and whipped.

Although kohlrabi is not a very popular vegetable in North America, it is commonly eaten in Europe, as well as in China, India, and other parts of Asia. The bulbs are often sliced and eaten in salads and the greens are cooked in mustard oil with garlic and chilies.

Very small kohlrabies are tender and can be cooked whole. However, if they are and bigger than 2 inches in diameter, they can be stuffed. To do this, hollow out a little before cooking and then stuff with onions and tomatoes, for instance. For sliced kohlrabi, cook until just tender and serve with butter or a creamy sauce. They can also be cooked long and slow in gratin dishes, parboil them and bake in the oven covered with cheese sauce.

Read on for a delicious Roasted Roots with Kale, Mustard Vinaigrette, and Farm Egg recipe! 

CARDOONS

High in potassium, iron, and vitamin A and C, cardoons are too bitter and tough to eat raw, but once cleaned and cooked, they are an unusual, tender delight. The stalks are dipped into the wonderful Piedmontese bagna cauda, a hot dip of olive oil and anchovies, and take well to frying, roasting, and making into soup.

Select bunches with firm, fresh turgid stalks, fresh looking leaves, and lots of available inner stalks. Keep in mind that the very tough outer stalks must be removed and discarded, so a good batch of inner stalks is important.

Place cardoons in a plastic bag or wrap in a damp kitchen towels and keep in the refrigerator for a day or two. They are best when fresh, and since the take up a lot of space in the refrigerator, it is wise to prepare them soon after harvest.

In preparing, strip away and discard the tough outer stalks. Using a stainless steel or carbon-stainless steel alloy knife, strip the inner stalks of any thorny spurs and fibrous stings, much like you clean celery. Cut the stalks as directed in individual recipes and, if not put into liquid to cook immediately, immerse in water to which lemon juice has been added to stave off browning. You will usually need to simmer the cardoon pieces in liquid for 40 - 60 minutes, or until they are tender, before using them to fry, in gratins or soups. They are also good sautéed with olive or served with a cheese sauce. 

Roasted Roots with Kale, Mustard Vinaigrette, and Farm Egg

Lauren Brookhart

Serves 2 to 3

INGREDIENTS 

  • 1 bunch baby turnips
  • 1 pound mixed baby potatoes
  • 1 kohlrabi
  • 2 tablespoons olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 sprigs rosemary
  • 1 tablespoon salt
  • Cracked black pepper
  • 1/2  pound baby kale
  • 1 egg per person (optional)

Mustard Vinaigrette

  • 1 tablespoon whole-grain mustard
  • 2 tablespoons champagne vinegar
  • 1/4  teaspoon salt
  • 6 tablespoons olive oil

PREPARATION

1.    Preheat the oven to 375˚F.

2.    Scrub the rutabaga and turnips clean using a clean brush, then cut into bite-sized pieces. Peel the kohlrabi, removing all its tough outer skin. Cut the kohlrabi to match the size of the baby turnips and baby potatoes, so they will roast evenly.

3.    In a roasting pan, place the roots, 1/4 cup water, olive oil, rosemary, salt, and black pepper. Cover with aluminum foil and roast in the oven for 40 to 45 minutes. Check the vegetables with a small knife; it should go through without resistance.

4.    While the vegetables are in the oven, clean the kale. Make the vinaigrette by whisking together the mustard, vinegar, and salt, then slowly streaming in the oil while continuing to whisk the mustard mixture.

5.    When the roots are done, toss them, while still hot, in a bowl with the baby kale and vinaigrette.

6.    If you are adding the optional egg, warm a tablespoon of olive oil in a nonstick pan. Crack the eggs into the pan; season with salt and pepper. Once the whites are set, gently flip the eggs and cook until they reach the desired consistency. Alternatively, you can hard-boil the egg.

7.    Top each serving of vegetables with an egg and serve. This recipe will make extra. The leftovers are great as a cold salad the next day.

This recipe is from the website of CUESA (The Center for Urban Education about Sustainable Agriculture). www.cuesa.org This recipe was demonstrated for CUESA’s Market to Table program on March 9, 2013.

Source: Robin Song, Hog & Rocks