Distribution takes place every Thursday afternoon, unless otherwise notifed.

• 4-6 p.m. at the Common Ground Garden---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.
• 5-6 pm at St. John's Episcopal Church in St. Cloud. For a link on google maps, click here.

Missed Thursday Pick-Up?

Never fear, your produce is still here. If you know you are going to miss a Thursday pick-up, invite a friend to come get it. If you forget to pick up, come out to the garden on Friday anytime between 8 a.m. and 4:30 p.m.; or be in touch and pick up your share at the St. Joe Farmer's Market 3-6:30 p.m. on Fridays. You can even pick up your veggies Monday morning; we go to the St. Joe Food Shelf and the Monastery at 12:30 on Monday afternoon with produce that has been left behind.

Baked Eggs in Tomatoes (Everyday Food, September 2010)

Yield: 4

4 large beefsteak tomatoes

Coarse salt and ground pepper

1/2 cup fresh or frozen corn kernels

4 large eggs

2 teaspoons snipped fresh chives

1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)

Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

Notes from the gardeners' test kitchen: We whipped up this tasty treat, minus the corn kernels, in  the milk-house toaster oven. It's easy, a great snack, breakfast item or dinner item served over rice.

Kenyan-Style Kale and Tomatoes (http://www.wholefoodmarket.come/reipes/2735)

In Kenya, this popular dish is eaten without utensils, with chapati (a variety of flatbread) or ugali (a type of cornmeal mush) used to scoop up bites instead. This recipe was inspired by a Whole Planet Foundation microcredit client.

2 teaspoons canola oil

1 yellow onion chopped

1 jalapeño stemmed, seeded and finely chopped (optional)

3 ripe but firm tomatoes cored and chopped

2 bunches kale or collard greens (about 1 pound total) ribs removed, leaves thinly sliced

½ cup water

2 tablespoons lemon juice

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Heat oil in a large pot over medium heat. Add onion and jalapeño (if using) and cook, stirring often, until softened and golden brown, 7 to 8 minutes. Add tomatoes and cook until collapsed and juicy, about 10 minutes more.

Add kale, water, lemon juice, salt and pepper, toss once or twice, cover and simmer, stirring occasionally, until kale is tender and flavors have come together, 10 to 15 minutes. Spoon into bowls and serve.

Indian Chapati Bread (http://allrecipes.com/recipe/indian-chapati-bread/)

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon salt

2 tablespoons olive oil

3/4 cup hot water or as needed

In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.

Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Caramelized Green Beans with Pine Nuts (Everyday Food, March 2009)

Serves 4

1 tablespoon butter

1 tablespoon olive oil

1 ½ pounds green beans, stem ends removed

2 tablespoons pine nuts

In a large skillet, heat butter and oil over medium-low. Add green beans; partially cover, and cook, tossing occasionally, until green beans are tender and browned in spots, 30 minutes. Add pine nuts; cook until nuts are toasted, 5 minutes. Season with salt and pepper.