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September 29, 2011 Volume 17, Issue 13 |
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Vegetables of the week
Leeks, potatoes, carrots, parsnips, various winter squash, gourds and an assortment of herbs
Bread of the Week
Baguette and 2 Butter Croissants
Bring us your Bags!
Keep the bags coming! Do you have canvas bags, freezer bags or cloth bags of any sort? Bring them along to pick-up and we'll load them up with your week's veggies.
Pick-up schedule reminder
Saint Benedict's Monastery Barn -- Thursday, 4-6 p.m.
St. John's Episcopal Church -- Thursday, 5-6 p.m.
Directions to locations
Saint Benedict's Monastery -- enter at the college north entrance from Minnesota Street (3rd Ave SW). Make a right turn at the stop sign and follow the gravel road out to the barn.
St. John's Episcopal Church in St. Cloud is located on the southeast corner of Roosevelt Road and Cooper Ave.
Contact information
commonground@csbsju.edu
Ryan Kutter, Garden Director, cell: 320-219-3389
Kate Ritger, Production Manager, cell: 262-339-7737
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Greetings!
Note from Kate
Anxieties and Peace of a Caretaker
I was not sure that I could do this job, manage a community supported agriculture (CSA) garden. I have been assistant gardener to my parents since I was little; I have pulled weeds in friends' gardens, even had a small community plot of my own one summer. But there is much more to managing a community garden.
What do I know about planting successions of lettuce and beans? What do I know about feeding the soil, not just the plants? What do I know about harvesting not for one person, or one family, but for 70 subscribers and dozens of other families around the area?
According to Esther de Waal, Anglican laywoman and Benedictine Oblate, stewardship means "trustee-ship, the responsible holding in trust of something only temporarily loaned to us for its good usage, and for which we remain accountable to Christ ... our position is that of care-takers." I am a caretaker. I am freed and empowered to know that I am a caretaker of this holy land. At the end of the day I remain accountable to Christ, and I believe the questions he would ask me would not be from the list above, but questions like: Did I recognize God's presence in the people, plants, and experiences I met today? Was I generous with the gifts (vegetables, kindness, patience) I have been given?
Although I'm certain that I am not alone in this fear of being an inadequate caretaker, my role as caretaker and steward has an added complexity. Since I am only a steward using borrowed land, I'm ultimately responsible for ensuring the long-term health of that land and the surrounding community.
But sometimes maintaining the ideal balance in my garden ecosystem is beyond my control. Blighted tomatoes, too much heat, not enough water, too much water bring anxiety into my consciousness. Just as deer and rabbits nibble on the emerging oak seedlings in the forest, I've seen the tops of my lettuce patches ragged with bite marks. Then high wind speeds or heavy downpours flatten or break plants at the stem, creating havoc both in my garden plot and in my ability to provide the expected produce.
We can all mow, trim, pull weeds, fell trees, and plant seedlings within the framework of stewardship. There is certainly an inherent benefit in that. But we must also recognize how the land connects us to past, present, and future human communities. Realizing that connection deepens our bond to the land.
While the CSA connects subscribers with the land as a source of food, the Arboretum strives to connect people to a native landscape. Both help us recognize where we are from and of what we are made. Engaging more deeply with the land and people around us is the only way to ensure real long-term stewardship-of the land, our communities, and ourselves. As a gardener and caretaker, I must realize my own physical limitations. I simply cannot insist that rains cease or that the sun shine.
But seeing God in the first snow pea and the last butternut squash causes my anxieties to fade away, and my peace restores itself. And in the midst of picking endless buckets of beans, cucumbers, and carrots, I imagine the people who will eat these vegetables. I take a deep breath, transfer the last batch of produce to the waiting arms of a subscriber; it is then I realize that I myself am in the hands of an eternal Caretaker.
This, and other articles connected to the fear of working and experiencing the natural world can be found in this fall's St. John's Arboretum Newsletter:
http://www.csbsju.edu/Documents/Arboretum/Publications/SagataganSeasons/2011Autumn.pdf
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Volunteering in the Garden
Every Monday evening from 5:30-7:30 there is a gardener present to supervise volunteering. Come out and join us. We'll find a garden task that is right for you. And we have kid-friendly tasks.
Upcoming Garden Events
Garden Potluck and Harvest Day
Saturday, Oct. 8: potluck at noon; harvest activities from 1-3:30 p.m. Come for just the potluck, just the harvest activities, or both. There will be child-friendly activities. Please bring a dish to share. Plates, utensils and beverages will be provided. We'll get the garden ready for its winter rest. Please RSVP to commonground@csbsju.edu.
Gleaning
The season of gleaning continues. Items available for gleaning this week: - kohlrabi
- cucumbers (I don't know if the frost brought the cucumbers back to life, but Sisters Phyllis and Pat report that they are tasty and not bitter. Give it a try if you are still craving cucs.)
- green tomatoes
- cantaloupe
- arugula
- spicy greens mix
- sage, dill (dry some herbs for winter use: tie them up and hang them around the house for later use, or dry them in the oven on low heat)
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Cheese-making!
We had an exciting time exploring the wonders of cheese-making last Tuesday, September 20. Thank you! to Jenny Kutter for leading us through the process. The cheese-making process is similar to garden work in that at times it is slow (waiting for milk to heat to 90°/rainy days) and at other times it is fast paced and potentially "hot to handle" (stretching and kneading cheese balls that have been removed from very hot whey/harvesting lettuce that wilts quickly on steamy summer days). Both cheese-making and gardening result in good eating.

Milk developing a curd Jenny Kutter and Debbie Backus Shaun & Farrah Rowley
taking out the curd to drain finished product: fresh mozzarella! |
Recipes
Potato Leek Soup III from allrecipes.com shared by Kelly Theis
1 cup butter 2 leeks, sliced salt and pepper to taste 1 quart chicken broth 1 tablespoon cornstarch 4 cups Yukon Gold potatoes, peeled and diced 2 cups heavy cream
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Creamy Potato and Parsnip Gratin
8 potatoes
8 parsnips
1 clove garlic, halved
1 tsp thyme
Salt and pepper
2 cups approx. whipping cream
Peel and thinly slice potatoes and parsnips. Generously butter 13x9-inch casserole dish; rub with garlic. Arrange single layer of potatoes in dish. Sprinkle lightly with a little of the thyme, salt and pepper. Cover with layer of parsnip slices. Sprinkle with seasonings. Repeat layer with remaining vegetables. Pour in enough cream to come three-quarters up the side of the dish. Place on baking sheet and bake, covered, in 375° oven for 30 minutes. Uncover and bake for 30 minutes longer or until top is brown and crusty and potatoes are cooked through.
Butternut Squash and Sage Pizza
modified from The Cook's Encyclopedia of Vegetarian Cooking shared by Kate Ritger (A subscriber, who shall remain nameless, looked at me like I was off my rocker when I told him about this pizza -- its amazing!) Pizza crust (homemade or store bought - Boboli are nice, too) 2 Tbsp olive oil 2-3 cloves garlic (or more to taste) 1 cups of chopped onion 1 butternut squash, peeled, seeded and cubed 16 sage leaves 4 ounces firm goat cheese (or use parmesan or your favorite pizza combination) salt and pepper to taste Lemon Cheese from Cheese Making: Recipes for 75 Homemade Cheesesby Ricki Carroll
(This moist cheese has a spreadable consistency and a milk, lemony flavor.) ½ gallon whole milk Juice of 2-3 large lemons or approximately ¼ cup
Herbs (optional) and stir well. 2. Cover and let the milk set for 15 minutes. (You are looking for a clear separation of the curds and whey, not milky whey.) If the milk has not yet set, add more of the remaining lemon juice until it does set. 3. Pour the curds into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hang the bag to drain for 1-2 hours, or until the curds have stopped draining. (If you drain the curds for only 20 minutes, you can then chill the mixture and add mint leaves for a refreshing summertime drink.) 4. Remove the cheese from the bag. Add salt and herbs to taste, if desired. 5. Store in a covered container in the refrigerator for 1-2 weeks. Yield: about 1 pound Yogurt Cheese from Cheese Making: Recipes for 75 Homemade Cheeses by Ricki Carroll With the tart flavor characteristic of fresh yogurt, this cheese is a tasty treat on crackers or bagels and may be enhanced with herbs. It is best made from fresh yogurt; however, store-bought yogurt also works well. 1 quart fresh plain yogurt Cheese salt (optional) Herbs (optional) 1. Let the yogurt come to room temperature (72°F). 2. Pour the yogurt into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hang the bag to drain for 12-24 hours, or until the yogurt has stopped dripping and has reached the desired consistency. 3. Remove the cheese from the bag. Add the salt and/or herbs to taste, if desired. 4. Store in a covered container in the refrigerator for up to 2 weeks. Yield: About 8 ounces Check out tasty recipes on our Common Ground website.
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Vegetable Forecast
Stay tuned for the results of the great celery experiment.
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 Common 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. |
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Common Ground Garden is the ministry of the Sisters of the Order of Saint Bneeidct
104 Chapel Lane St. Joseph, Minnesota 56374 |
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