Many years ago I had the opportunity to hear the sustainability minded agriculturalist Trauger Groh speak on his approach to farming. He had begun the Temple-Wilton farm in New Hampshire just over twenty years ago as a research station for the CSA model, and through his hard work it became a seedbed for countless other CSA's to grow from.

 

The point I remember most clearly from his discussion is the need for the farmer to take a little time out each week to walk their farm and just pay attention. When the heat of the growing season starts it's difficult to keep up with the obvious work of caring for those ambitious plants, so setting aside time when we are not moving muscles and sweating can cut against our intuition to just work. As Trauger explained, we have a greater responsibility to notice, empathize with our plants or animals to understand their needs, and think critically about whether or not our farm's relationships are in balance.

 

As difficult as it is to take this reflective time in the summer, we're getting into late fall and winter where nature ensures we have a little time to think. Thank goodness.

 

As we end this season please help us consider how well our farm's relationships are balanced, between our subscribers and staff, the soil and what we enrich the soil with, and the seeds and plants already planned for next year.

 

Thanks again for making the 20th year of Common Ground a success.

Ryan Kutter
Director, Common Ground Garden



Foundress and Mentor 

 

THANK THANK YOU THANK YOU THANK YOU THANK YOU THANK YOU THANK YOU

 

FIRST I want to thank Kate and her corps of workers. They have given so many hours of hard work and because of the hard work we were all privileged to receive bountiful weekly shares. Thank you all and God's blessing be with you all.

 

AND NOW FAREWELL

Within the past year we were given four seasons to enjoy. They came and went in very little time. We hold some memories, some good, some not so good and we build our dreams on what we hope is coming. My memories include some bad weather and some harvests not up to Kate's expectations.

 

In spite of this I gratefully remember piles of vegetables, greens and beans, purples of radishes and beets, the reds of tomatoes and peppers, the "real purple" of eggplants, the green stripped squash and the bright orange of the pumpkins. Flowers were still another blaze of color. I remember the garden patches and the green aisles and looking back from the roadway to the big yellow barn, a perfect symbol of organic gardening.

I'll remember the sights and singing at our festivals, and who could forget the "tasting labs" just inside the door at the kitchen table.

 

With these memories my heart seems to say let's do it again and the plans begin. Where to start?

So let's dream. We've got the land, air, water and willing workers. Then we need seeds, lots of seeds and good subscribers. But most of all we will need God's blessing.

 

I think we've got it.

 

Thanks to all of you for your participation in Common Ground Garden. Hope to see you in 2014! 

 

From Kate Ritger 

Production Manager

 

Back in the middle of the summer, when weeding still occupied hours of our day, the gardeners played games like "Would you rather." Here's how it works: one gardener asks everyone else something like "Would you rather go sky-diving or bungee-jumping?" Neither of those sounds good to me, but it would spark conversation and ultimately team relationships.

 

If someone asked me "From May-October, would you rather be in the garden or ... ?" There's no need to even finish the question; I'd rather be in the garden.

 

Ten Reasons Why:

9. I get to learn new things every day.
8. I get to play with children.
7. I get an office with endless windows.
6. I get to share the joy of plants germinating, growing, setting fruit, and returning to the earth.
5. I get to eat ... all year long, and share the goodies with lots of people.
4. I get to use my body to do meaningful things.
3. I get to work with passionate members of our community to support a vibrant local food system. 

1. I get the assurance that winter will follow summer and spring will come again.

 

Thank you for helping this garden to grow. Dream a bit about next year. Stay healthy and eat well. Rest and work hard. I'll see you around town and around campus, and you will be in my thoughts and prayers.

 

Give to the Max Day 

 As members of Common Ground Garden, or friends of the garden, we want to let you know of this upcoming event.

 

November 14 is Give to the Max Day--an opportunity to give on-line to your favorite non-profits, including Saint Benedict's Monastery. Last year, thanks to the generosity of many friends and the help of matching gifts, we reached our goal of $52,000. This year we're hoping to raise $67,000 to provide equipment and furnishing for the new Wellness Center at Saint Scholastica Convent.                                                        

 

Give to the Max Day 2013 has two new twists. "Power hours" scheduled throughout the day mean that the organization receiving the most donations during these hours will receive an extra $1,000--that's in addition to the regular hourly drawing where a donor's name is randomly selected and $1,000 is added to their gift. Also, this year, you can start giving on November 1.

 

On November 14, ask your friends and family to visit www.GiveMN.org to donate what they can. (GiveMN.org is mobile optimized for smartphones and tablets!) Thank you for your support! 

 

Please mark November 14 as a red-letter day on your calendar. It's Give to the Max Day 2013!

 

The Common Ground account is closing and you'll be able to follow us via the Sisters of the Order of Saint Benedict's Facebook page. The added bonus: you will also hear about activities at the monastery. If we are "friends," watch for an invitation to friendship via the Sisters' account.

 

Central Minnesota Sustainability Project's "East Meets West" Harvest Fundraising Dinner

We're celebrating Central Minnesota Sustainability Project's harvest season success in advancing the food movement, getting fresh produce in people's hands, and educating the community on our environmental impact. We want you to join the celebration at our "East Meets West" Harvest Fundraising Dinner on Saturday October 26, 2013, at the River's Edge Convention Center.

 

 

The evening will feature an East African dinner catered by Mogadishu and live performances by the "Mixed Precipitation" Picnic Operetta Company (based in Minneapolis, Minn.) and Amahoro East African dance team who will performance a traditional harvest celebration dance. The proceeds from this event will support CMSP's continued growth as we work to develop an urban market garden and expand our community gardening education program in the 2014 season.

Purchase your tickets today!  

 

Contact information 

Garden Evening Hours 

Garden evening hours: Mondays 5-7 p.m.

Garden evening hours: Mondays 5-7 p.m. Guests, visitors and helping hands of all shapes and sizes are always welcome at the garden, but especially on Monday evenings. Your assistance in the garden helps us live our mission of providing local produce to people throughout central Minnesota ... and its really fun! Come garden with us.

 

Who knew there could be so many delicious desserts made with hot peppers!? The Bednar family ate all of their chocolate chip cookies with jalapeños before the party even started! Try it yourself! You'll be amazed. Spicy pumpkin pie, apple crisp with carrots and jalapenos, spicy chocolate sauce, zucchini/raisin cookies with hot peppers ... below are the top three recipes.Thanks to everyone for baking and tasting.

Glazed Poblano Pecan Brittle      

 Recipe adapted from the Internet by Matthew Palmquist & Chanti Calabria  

 

This delicious invention combines the rich nutty, buttery flavor of pecans with the sweet & spicy flavor contrast of a spicy pepper simple syrup. The simple syrup is easy to make, and glazing the pecans is, in this author's opinion, easier than making yourself an egg for breakfast! Here's what you need:

 

Assorted peppers: jalapeños, serranos, poblanos, etc. 

1/2 cup water

1 cup sugar

1-2 cups pecans

 

Here's how you do it:

 

1.In a saucepan bring water to boil. Chop up peppers and add to boiling water, boiling for about 5 minutes. 

 

2. Remove pepper solids using a colander.It is okay if some of the seeds are left over because they will add an extra bit of kick to the pecans!

 

3. After straining the water, add sugar and pecans. 

 

4. On high heat, bring to a rolling boil and stir vigorously on high heat to reduce. 

 

5. Once you can see the bottom of the pan, quickly transfer glazed pecans to a greased cookie sheet or aluminum foil to let cool. 

 

6. Let cool for at least 15 minutes before eating!

 

7. Eat. Be merry! 

 

The cake is pretty much a rip-off of Moosewood's Vegan Chocolate Cake with a few tiny modifications:

 

Cake Ingredients

1 ½ cups unbleached white flour

⅓ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sugar

½ cup vegetable oil

1 cup cold water or coffee

2 teaspoons pure vanilla extract

2 tablespoons white vinegar

 

Filling

1 cup raspberry or other fruit preserves

Chocolate Glaze

½ pound semi-sweet chocolate

¾ cup hot water

½ teaspoon pure vanilla extract

½ to 1 jalapeno chopped, to taste

 

Instructions

1. Preheat the oven to 375º.
2. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan.
3. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla.
4. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.
5. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.
6. Bake for 25 to 30 minutes and set aside to cool.
7. When cooled, slice cake in half, creating two vertical layers. Spread preserves between layers. Return top to cake.

 

To make the optional glaze

1. Melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet.
2. Stir the hot water and vanilla into the melted chocolate until smooth.
3. Incorporate chopped jalapeno, to taste.
4. Spoon the glaze over the cooled cake.

Refrigerate the glazed cake for at least 30 minutes before serving.

Sweet and Spicy Dip

 

Ingredients:

2 butternut squash

2 jalepeno peppers

2/3 cup soy milk

1 Tbs cinnamon

3 Tbs maple syrup

1/4 cup brown sugar (optional)

 

Preheat oven to 425.

 

Slice butternut squash in half & scoop out the seeds. 

Place facedown on nonstick baking sheet and cook at 425 degrees for 1 hour or until very tender. (A fork should slide easily in and out of flesh.)

 

Remove squash from oven and cool. 

 

Dice jalapeno. While stirring constantly, sautee with maple syrup and cinnamon in a pan on the stove for 10 minutes on medium/high heat. Be sure to stir constantly to prevent burning. 

 

Combine jalapeno mixture and 1/3 cup soy milk in blender or food processor.* 

 

Gradually add cooked and cooled squash and the rest of the soy milk. Add more soy milk if necessary.

 

Serve immediately or store in airtight container in the refrigerator. 

 

*If your blender/food processor cannot handle thick items like squash, it is easy to mash this dip by hand.

 

 

Contact information

commonground@csbsju.edu

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

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

 

 

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.