Common Ground Garden

 


June 26, 2013


Volume 19, Issue 2
starting the garden


Greetings!

 

 

A Note from the Production Manager   

Kate Ritger

 

Kate Ritger

 mud and weeds
Whoa! Wild weather we've been having. Last week's storms did impact us: the garden is muddy, the weeds are abundant and the spinach got shre dded by the wind and strong rain. We were not able to go to the Farmer's Market last week because of the loss of spinach, but we picked the bruised leaves and shared them with the monastery. damaged spinachThe plants seem to be recovering well, and we're busy straightening irrigation lines and trying to get on top of the weeds.     
 


 

 

Meet the Gardeners

 

We are so fortunate to have a partnership with the College of Saint Benedict and Saint John's University to hire student garden assistants. Gardeners apply for the position and go through an intensive interview process (well, I don't put them through a garden workout first to test their endurance, but that could be fun!). Students come from all majors and backgrounds, and therefore are curious about the garden in different ways. We've got a great bunch this season! They are genuinely interested in sustainable food systems and healthy living, are interested in learning about the gardening process, work well together as a team, have fun and have really grabbed on to our mission of providing high quality produce to folks in central Minnesota.

 

  

Meet Jamie Swanson! 

Hello! MJamie Swanson y name is Jamie Swanson and I am from Big Lake, Minnesota. I am a third year student at the College of Saint Benedict and will be graduating next spring with an Environmental Studies degree. Sustainable agriculture is my passion and I hope to continue gardening for the rest of my life! This is my third year working at the garden but my first summer here. I'm thrilled to be able to see our plants grow through their entire life cycle from seedlings to produce and into the happy bellies of our shareholders. Working at the garden gives me the opportunity to learn with a fantastic team, get my hands dirty, enjoy the beautiful outdoors and make meaningful and lasting connections with the St. Joseph Community. Here's to another great season!

  

  


Meet Molly Johnson! 

Molly Johnson
I am Molly Johnson and this is my first summer working at the garden. I am a senior nutrition (dietetics) major here at CSB/SJU, which has influenced my interest in gardening, health, and food in general. I had never gardened before, so I am learning every day. I am excited to try some new vegetables from the garden that I have never had before! My hometown is Detroit Lakes, Minnesota. I love being outside, spending time with my friends and family, coffee, traveling, cats and vegetables (my favorite is broccoli!).

  

 

    

Garden Friends

 

We love garden friends and extra helping hands! YTM

 

For the last two weeks, one counselor and three campers from Youth in Theology and Ministry (YTM) have been joining  us in the afternoon to learn about sustainable agriculture and get their hands dirty. YTM is a  summer camp experience for high school students through Saint John's School of Theology. College students from St. Ben's and St. John's serve as counselors, and adult mentors often accompany the high school students and work on graduate studies. The camp incorporates theological reflection, prayer and service, as the campers, counselors and mentors grow as disciples of Christ. Thanks Dean, Emily, Natalie and Alyssa! It's been great to get to know you - you've been a huge help!

 

 

  

This week we've enjoyed the presence of Andrew Jilani, an Oblate of the Sisters of Saint Benedict.  Andrew lived in the St. Cloud area from 2008-2010 and now resides in St. Paul.  He comes to us with experience on several other CSA farms on the East Coast and abroad.  When Andrew isn't gardening, he's often teaching international human rights and research methods, and is currently working on a community development project with a fishing community in Sri Lanka.  He is working to start a project drying mangos, bananas and papayas.  If you are interested in learning more or have ideas for collaboration, talk to Andrew at this Thursday's distribution or contact him at  [email protected]  Thanks, Andrew, for being with us!  We look forward to your next visit to St. Joe.

 

 

 

 

This Week in Your Bag
   
Produce    

Lettuce, mizuna, spinach, radishes, broccoli

 

Bread of the Week

Multigrain

  

Veggies on the Way 

More salad greens are coming, and garlic scapes are on their way from our friends at Plum Creek Garlic. Soon kohlrabi, snap peas, and the hardier greens (kale, collards and Swiss chard) will be ready to eat!

 

Notes for Subscribers

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 p.m. at St. John's Episcopal Church in St. Cloud. For a link on google maps, click here.

 

Missed Thursday Pick-Up?

  • If you are unable to pick up during the scheduled time, be in touch with me and we'll make other arrangements -- a friend or family member can pick up for you, or we can find another time.
  • Fourth of July: because the holiday falls on Thursday, we will distribute on Wednesday, July 3.  We'll hold your veggies through the weekend - so Monday, July 8, is an option for pick up as well. Be in touch with us.  

Reminder

  • Thank You! for bringing your own bags to distribution. Keep them coming!
  • We recycle brown paper bags, plastic grocery bags, gallon ice cream pails, canvas bags you are not using and egg cartons, too. 

Composting

Bring us your food scraps!  If you don't have your own home composting system, add them to the Monastery compost pile.  No dairy or meat, please.  The pile is located just south of the big yellow barn.


Contact information
Ryan Kutter, Garden Director: 320-219-3389
Kate Ritger, Production Manager: 262-339-7737

[email protected] 

 

 

Community News
 

Garden Blessing  

 

Join us for the annual Garden Blessing, Thursday, June 27, featuring a family friendly blessing at 4:30 p.m., veggie snacks and tours of the garden. Members who pick-up in St. Cloud, be in touch with Kate if you'd like to come out for the garden blessing. We'd love to have you with us, and we'll have your veggies at the "blessing" site--just let us know in advance. 

 

Check out Common Ground "Lost and Found" 

 

Give. Take. Share. As many of you know, we work hard to distribute healthy, sustainably produced food to people in central Minnesota. In addition to our sales, we have partnerships with local food shelves. This season, Mondays (8 a.m.-7 p.m.) will be "Lost and Found" day at the garden. Anyone with surplus produce is invited to drop it off at the garden. Also, anyone is welcome to stop by and pick up surplus produce. Folks are then invited to share the produce with friends or family, help out in the garden (note the evening hours), leave a donation to support our ministry, or pay the generosity forward and do something kind for someone in the community. Spread the word! Come, see us on Mondays!

 

 

Central MN Catholic Worker Summer Series 

Monday, July 15:
Immigration: The vote may or may not have been taken by this time for the sweeping overhaul of Immigration Reform. Join us as we hear from those who have immigrated and those who work on the issue and how it is affecting Central Minnesota. This gathering will be at Gateway Church in St. Joseph, 106 2nd Ave NW, starting at 6:30 p.m. with a simple meal (if you'd like to bring food, please let us know!) and discussion will begin at 7 p.m.

 

 

St. Joseph's Farmers' Market 

The St. Joe Market is hosting Dairy Day this Friday, June 21. Many vendors, music, children's activities, and more. Located near the St. Joseph water tower. Visit the SJFM website www.stjosephfarmersmarket.com for more information .  


Follow us on Facebook! We've been posting photos of our planting and progress.

 

Recipes
Check our website for more ideas, and please share your recipes with us!

 

Do you need to wash the greens?  All of our salad greens have gone through two rinses and then have been lightly spun dry.  They are ready to eat.  Nothing has been sprayed on them, and nothing has been applied to the soil that is not healthy for you.

 

Note on storing salad greens: try to keep as much air as possible in your bags.  This will keep your greens fresher longer, and prevent wilting.

 

Mizuna: You may recognize it from last week's spicy mix.  You can eat it raw, steamed or lightly saut�ed.  Enjoy it on its own, or mix it with lettuce and spinach.  It's great on sandwiches too.

 

Radishes: Eat the tops!  I (Kate) made a lovely fried egg sandwich with raw, sliced radishes and saut�ed radish greens.

 

(Notes in the recipes are comments from Kate!)  

Bulghur with Spinach
from Moosewood Restaurant New Classics

 

1 Tbsp olive oil
1 cup minced scallions (or other onions)
2-3 garlic cloves, minced or pressed
1 cup medium-grain bulghur
1 � cups hot water
� tsp salt
3 cups rinsed, stemmed, and finely chopped fresh spinach
1 Tbsp chopped fresh dill (1 tsp dried)

freshly ground black pepper to taste

 

In a heavy saucepan with a tight-fitting lid, warm the olive oil on medium heat.  Add the scallions and garlic and saut� until softened and fragrant, about 2-3 minutes.  Add the bulghur and saut� for another minute, stirring to coat the grains with oil.

 

Pour in the water and salt, bring to a boil, reduce the heat to low, cover and simmer for 10 minutes.  Stir in the spinach and dill and cook for 8-10 minutes more, until the water is absorbed but the spinach is still bright green (I had to add a little more water).  Stir with a fork to fluff and add pepper to taste.

 

Serve with lemon wedges.

Notes: This tastes similar to tabouleh but with dill instead of parsley.  I really enjoyed it -- as did the gardeners (taste testing team).  I didn't have lemon wedges but wanted to eat it with tofu, so I adapted the following tofu recipe to pan cooking instead of baking.  Enjoy! 

 

Lemony Baked Tofu

from Moosewood Restaurant New Classics


1 cake firm tofu (16 ounces)
� cup fresh lemon juice
2 Tbsp soy sauce
3 Tbsp vegetable oil (or sunflower oil or coconut oil)
� cup water
� cup chopped fresh cilantro
1 Tbsp minced scallions
1 fresh green chile, seeded and minced, or 1 tsp Tabasco or Siracha (I used a frozen jalapeno from last season)

� tsp ground black pepper

 

Preheat the oven to 400�.

 

Cut the cake of tofu horizontally into four slices and set aside.  Wisk together all of the marinade ingredients until smooth.  Pour half in a small baking dish (a bread pan works).  Place the tofu slices in the pan and pour on the remaining marinade.

 

Bake for 45-60 minutes, turning the tofu once after about 30 minutes.  The baked tofu should be browned, bubbling, and curling up at the edges.  

 

Serve hot, warm, at room temperature, or chilled.  

 

Notes: I like marinating my tofu overnight to give it plenty of time to soak in the flavor.  As I noted above, if you are hungry and don't want to wait an hour to bake it, put the tofu and marinade in a pan and simmer for about 10 minutes (flipping after about 5 minutes), or until the liquid has absorbed into the tofu or evaporated.

 

Roasted Broccoli and Cumin

from Kate

 

My favorite way to eat broccoli is roasted with a dash of cumin.  Cut the broccoli head apart, dividing the florets, and slicing the stem (very tasty too).  Spread them out on a baking dish.  Drizzle with olive oil or coconut oil -- or whatever oil you prefer.  Then sprinkle cumin, salt and pepper over the broccoli and toss it to coat all of the pieces.  Bake at 400� until the broccoli starts to crisp just a bit.  Get creative -- try cayenne pepper, turmeric, or another spice.

Eat as it is, or put it on pasta or on a pizza.

 

 

 

************* 

Every week we will send several recipes that make use of the produce you are receiving in your bag. We also have a significant collection of recipes on our website at http://sbm.osb.org/ministries/common_ground_garden/recipes/.   Please send us your own recipes, too--either favorites from your cookbooks or your own concoctions.

 

 

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Contact information

[email protected]

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

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

 

 

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 Rows

Common Ground Garden is the ministry of the Sisters of the Order of Saint Benedict.

104 Chapel Lane
St. Joseph, Minnesota 56374