Common Ground Garden

 

 

July 14, 2011                                                                                      Volume 17, Issue 6

 

Vegetables of the week:  

Peas, lettuce, radishes, kohlrabi, alcosa (savoy) cabbage, collards, zucchini, and scallions 

CGG pruple kohlrabi CGG green kohlrobi CGG alcosa cabbage CGG zucchini 4
       (The 4 zucchinis varieties from left to right are: zephyr, costata romanesco, raven and soleil)

 

Kohlrabi greens are also edible.  Use them in your cooking as you would Swiss chard, spinach, collards or kale. 

 

Bread of the Week:  Rye 

  

Pick-up schedule:

 

Saint Benedict's Monastery Barn (St. Joseph) -- Thursday, 4-6 p.m.

St. John's Epscopal Church (St. Cloud) -- Thursday, 5-6 p.m

 

  

Directions to locations:

  

You really can't miss the barn at Saint Benedict's Monastery. 

  

Enter at the college entrance from Minnesota Street near 4th Ave SW. Make a right at the stop sign and follow the gravel road out to the barn.
  
The other pick-up is St. John's Episcopal Church in St. Cloud. It is located on the southeast corner of Roosevelt Road and Cooper Ave. 
  

 

Greetings!

 

Note from Kate:

 

Kate RitgerDid it feel like you didn't get as many veggies last week?  Well, that's because you didn't get as many veggies last week.  With the cooler temperatures this spring and early summer all of our greens were beautiful and abundant, early and at the same time, hence your full bags of a lot of different greens during the first three weeks.  By last week the cool-temperature-loving plants were getting tired of the hot weather, and the hot-temperature-loving plants weren't quite ready to be harvested.  But we are turning the corner and the summer abundance is upon us.

And pull out your encyclopedia of zucchini recipes.  The plants are full of blossoms and we've added "pick zucchinis" to our list of daily tasks. 

Lastly, start dreaming of fresh tomatoes and cucumbers in every salad.  They are still a few weeks away, but they are coming!

Bring us your Bags!!
 
Brown paper bags and plastic grocery bags are very helpful to us.  We'll reuse the brown ones to carry your veggies, and the plastic ones help us at the Farmer's Market.

 

 

Contact information

commonground@csbsju.edu

Ryan Kutter, Garen Director, cell: 320-219-3389

Kate Ritger, Production Manager, cell: 262-339-7737

 

 

Top Ten Creative Ways to  Reuse Your Plastic Produce Bags

Elizabeth Gleich 

Ever wondered what to do with the plastic bags in which you receive your vegetables every week? We gardeners were at a loss, too. We want to care for this earth as much as we can (considering we're knee deep in it every day), and we want you to be able to do the same. After some research, I found some shocking statistics about recycling plastic bags:

·         Plastic bags do not biodegrade. Light breaks them down into smaller and smaller particles that contaminate the soil and water and are expensive and difficult to remove (Clean Air Council).

·         Americans throw away approximately 100 billion plastic bags per year

·         Of those plastic bags, 1% are recycled.

·         It takes 1000 years for plastic bags to break down.
According to a 2006 United Nations report, about 10 percent of all plastic produced every year ends up in the ocean, and about 70 percent of it settles on the ocean floor.
(Read more at
http://www.suite101.com/content/say-no-to-plastic-bags-a20241#ixzz1RoWoTGCi).

 

Feeling helpless? No need. Here are TEN creative ways to reuse and recycle those plastic bags. There are more ways than you think!

1.       Donate them to food pantries, libraries, day-care centers, or hospitals that take them.

2.       Reuse them for produce. Bring the bags to the grocery store and fill them with vegetables or fruit. Make sure to clean them after use and to hang them to dry.

3.       When traveling, use plastic bags in your suitcases for dirty underclothes. Place your wet swim suits or other wet clothing inside plastic bags until you arrive home and can launder or hang them out to dry.

4.   Place food inside a plastic bag before packing in a lunch bag. Even "airtight" containers can leak, especially if the lid is not on tightly.

5.       Use for organization in a deep freezer.

6.       Carry a couple bags with you while you walk. You can use it to pick up trash and then dispose.

7.       Hanging Planter. There are expensive plastic bags on the market which are just plastic with some holes speared in them. You can hang the plant anywhere. Just use two or three plastic bags together for strength and then fill with dirt and plants. Water regularly.

8.       Line a cracked pot or flower vase. Frozen vegetable bags are perfect for this, given that they're very thick and the perfect size. Slip the bag down into a cracked vase that's still pretty enough to display but leaky enough to be a water hazard.

9.       Fuse them into "cloth": Got an iron and some old paper? You can make cloth-like crafting material out of your bags, also.  (Check out how at http://craftingagreenworld.com/2008/06/16/plasticbagstory)

10.   Cut into strips to make into a washable placemat or rug. (Check out how at:http://www.suite101.com/article.cfm/fiber_arts/108403)

 

Happy recycling!

.

 

 

 

 

Meet Lindsay Ganong 

 

CGG Lindsay GanongMy name is Lindsay Ganong and I am a senior nutrition major in the Didactic Program of Dietetics at CSB. I am from western Wisconsin, and I anticipate some trips to family members' homes and to my grandparents' cabins this summer to relax on the boat with a book or cooking magazine, water skiing, swimming and cooking over the campfire.

In addition to cultivating food as a gardener, I have developed an internship to explore the local food environment in St. Joseph. I really enjoy being outside all day and preparing the fruits-- well, mostly vegetables-- of our labors in the evening. This is my first experience gardening. With the help of Kate and the other experienced gardeners, I am overcoming the curse-of-the-black-thumb that has prevented any greenery in my family for decades. I intend to throw off this horrid jinx and even explore a career in vegetable farming or owning a CSA through my internship goals this summer. I see my role as a future registered dietitian as developing healthy food relationships by increasing the priority of meals and food preparation in Americans' lives, understanding and partnering with the food system to deliver wholesome food and creating a culture of enjoyment and wellness around food which begins in the garden.

I am also studying for the American Council of Exercise Personal Trainer Certification and trying to get back in shape after a semester in South Africa in the spring of 2011. I studied general credits at Nelson Mandela Metropolitan University in Port Elizabeth. My favorite experience was volunteering twice a week at the House of Resurrection AIDS Haven for children where our team worked on child development, made home improvements, helped in the kitchen and played with the children who were so easy to love. I have the travel bug, and I am always looking for a local, regional or international opportunity to experience new people, places and events, especially if they involve food, farms or the outdoors. I look forward to meeting shareholders at distribution and programming events throughout the summer. Thank you for making this CSA possible!

 

Recipes

 

Checkout Common Ground Garden Web site for great recipes for zucchini, kohlrabi, cabbage and more. (Click here)

 

 

 

Vegetable Forecast:

Look forward to more peas, zucchini, greens (lettuce, kale/Swiss chard)

 

CGG logoCommon Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.

Common Ground Garden is the ministry of the Sisters of the Order of Saint Bneeidct

104 Chapel Lane
St. Joseph, Minnesota 56374 

Common Ground Garden Rows