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August 14, 2014
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Volume 20, Issue 8
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A Note from the Production Manager Kate Ritger 
Hello Friends!
By the time you read this newsletter I will be driving across the beautiful state of Wisconsin (also known as the "Mother Land") on my way to my sister's wedding! Some of you may have met my sister, Emily, a few weeks ago when she was visiting--she had the adorable golden doodle. I will be in Wisconsin through August 20 for the celebration and time with my family.
Meanwhile, back at the ranch, the gardeners will be taking the reins for a bit, and Ryan Kutter will be "back in the saddle" as overseer. I will pay attention to e-mail and phone messages, but Ryan will be a better person to call if you need prompt response.
About the veggies ... full shares will receive the first eggplant this week. They are big and beautiful and kind of unexpected. Eggplant, like melons, tomatoes and peppers love hot weather, so while the plants are healthy and robust, I wasn't expecting such lovely "fruit" for a few weeks yet. So these are the gregarious over-achievers.
 And there are a few tomatoes that we'll spread as widely as we can. Note, we grow an assortment of heirloom tomatoes ... they come in different colors and have unique and wonderful flavors. I'll write more about them when I return, but for now approach them with wonder and curiosity.
A few other interesting things to share
Here is the Home Food Preservation Newsletter from the University of Minnesota Extension. This edition includes information about how to preserve greens, make pesto, freeze herbs, make kale chips and so much more!
And lastly, a note from Gallup News ... In the U.S., 45% try to include organic foods in their diets, while 15% try to avoid them. Including organic foods is more common among younger Americans and upper-income Americans, as well as those who live in cities and in the West.
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Monday Community Evenings
Monday evening work has shifted from weeding to picking green beans. If you've ever done this, you know it is slow and back-breaking work. The more hands the merrier, and you will definitely value your green beans more. If this doesn't sound appealing, there are still weeds to pull. Come out Monday from 5 - 7 p.m. All are welcome to volunteer (plenty of work for everyone!) or just spend an evening in the beauty of the garden: read a book, sketch, journal, paint, photograph or rest.
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Produce
Everyone will receive green/purple beans, zucchini, cucumbers, collards/kale and beets. Full shares will receive broccoli or the first eggplant. There will also be a few tomatoes, probably only one or two per share. There might also be potatoes--as of writing, we haven't decided if we'll dig this week. Extras: sorrel, cilantro, dill fronds, parsley, basil and Black Spanish radishes, surplus cucumbers and scratch-n-dent zucchini*
*"Scratch-n-dent" is my way of saying it has been damaged in some way, but it is still good to eat
Beets: Try roasting them with a splash of oil and salt and pepper--amazing! Or with a sliced orange! Also, eat the tops like Swiss chard, collards or kale, sautéed with scallions and garlic.
Veggies on the Way:
More and more green/purple beans, zucchini, cucumbers and carrots; more tomatoes and kohlrabi and garlic from Plum Creek Garlic
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Contact information
Ryan Kutter, Garden Director: 320-219-3389
Kate Ritger, Production Manager: 262-339-7737
Distribution takes place every Thursday afternoon, unless otherwise noted.
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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 Avenue SW. Make a right at the stop sign and follow the gravel road out to the barn.
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5 - 6 p.m. at St. John's Episcopal Church in St. Cloud. For a link on Google maps, click here.
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If you are unable to pick up during the scheduled time, be in touch with Kate and we'll make other arrangements. Friday or the following Monday at the garden is another option--the barn is open both days from 8 a.m. - 7 p.m. A friend or family member can also pick up for you.
Bring Your Own Bag Don't forget to bring your own bag to pick up your veggies. Canvas bags are great. We are also happy to receive your extra brown paper bags, plastic grocery bags, gallon ice cream pails and canvas bags. Compost Your Food Scraps 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. |
St. Joseph's Farmers' Market
 
Find us on We've been posting photos and more about the garden. Would you like to learn more about other happenings at Saint Benedict's Monastery? Sign up for our e-newsletter, Monastery Musings, and find out more about the Sisters, special events and offerings that go on here year-round. Just send Sister Karen Rose your e-mail address at krose@csbsju.edu and we'll add you to our e-newsletter list! |
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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. Please send us your own recipes, too--either favorites from your cookbooks or your own concoctions.
Beet Cake
(Yes, cake!!)
Shared by Bonnie Steffen, my childhood baby-sitter and close family friend
In a mixing bowl, combine:
˝ cup cocoa
1 ˝ cup oil ( I use coconut oil)
1 tsp vanilla
Mix and set aside.
In another bowl, combine dry ingredients:
1 ˝ cups flour
1 ˝ cups sugar
1 ˝ tsp baking soda
˝ tsp salt
Mix.
In a blender:
1 1/4 cups cooked beets, mashed
3 eggs
Thoroughly blend together.
Add all ingredients in mixing bowl and blend together. Grease and flour a 9x13 pan. Pour the batter into the pan and bake at 350 degrees for 30-40 minutes, depending on your oven. Enjoy!
P.S. I do not frost this cake.
Carribean Beans and Greens Wrap
From The Moosewood Restaurant New Classics
1 cup diced onions
1 garlic clove, minced or pressed
1 tbsp vegetable oil
˝ tsp dried thyme (I didn't have it)
˝ tsp ground allspice
˝ tsp salt
4 cups lightly packed chopped collard greens
1 tbsp water, or as needed
1 ˝ cups cooked black beans (15.5-ounce can, rinsed and drained. Red would be good too.)
3 tbsp orange juice (Sometimes I put in a splash of lemon juice or a tablespoon of frozen juice concentrate.)
4 tortillas (You may also use tortilla chips.)
In a nonreactive soup pot or skillet, sauté the onions and garlic in the oil for about 10 minutes, until translucent, stirring often. Add the thyme, allspice, salt, collard greens, and water. Cover and cook on medium heat, adding more water if necessary to prevent sticking, until the greens are tender, about 5 to 10 minutes.
Push the greens to the sides of the pot, add the beans to the center, and mash them well with a potato masher or wooden spoon. Add the orange juice, stir everything together and remove from the heat.
Warm the tortillas. Place a generous ˝ cup of filling on the bottom half of each tortilla, roll it up and serve immediately.
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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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 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 Benedict.
104 Chapel Lane
St. Joseph, Minnesota 56374
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