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September 4, 2014
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Volume 20, Issue 11
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A Note from the Production Manager
Kate Ritger Hello friends, It appears that Labor Day was a big weekend for several garden families and I'd like to invite you to help them out. One family welcomed their third daughter, and the mom in a second family was put on bed-rest as they expect their fourth child. I know of another garden family who welcomed their first child earlier this summer and several more families who are expecting babies throughout the season. Personally I'd love to prepare meals for all of these folks, but I know some of my own limitations right now, so I extend the invitation to you. If you are interested or able, please bring a dish that can be frozen. I have freezer space at the garden and will deliver meals to the families. Thanks in advance for your help. "What are these peppers in my bag?" This week you are receiving two of our specialty peppers: Krimzon Lee and Jimmy Nardello. The Krimzon Lee is not new to our garden--it's a long-time favorite of former manager Jenny Kutter. Here's what the Johnny's seed catalog has to say about it: "Thick-walled, frying pepper. Beautiful, big 6-8 inch, thick-fleshed, paprika-type pepper holds heat in its ribs. Sweet and spicy thick flesh is choice for roasting, frying, grilling, salsa and adventurous salads." Note, it is sweet and spicy, but S. Phyllis says it is not a hot pepper (she doesn't like hot peppers) and therefore can be put in people's shares.  | |
Krimzon Lee on the left
and Jimmy on the right
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The Jimmy Nardello is new to our garden. It is another long, red, taper pepper, but you can tell the difference because it is much thinner than the Krimzon Lee. Here's what the Seed Saver's catalog says about it: "Given to Seed Savers by Jimmy Nardello whose mother brought the seeds to the U.S. when she immigrated with her husband Guiseppe from the Basilicata region of Italy in 1887. One of the very best for frying, delicious roasted apple flavor." This is a delicious, sweet pepper and I hope you will enjoy it!
You may remember that earlier this summer we hosted a series of evening programs for the Girl Scouts. The last program was on digital photography, featuring the garden as the subjects. Here are a few photos the girls would like to share.
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Abby, age 9 from Cold Spring
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Abby, age 9 from Cold Spring
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Kate, age 9 from Cold Spring
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Kate, age 9 from Cold Spring
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Fall Gardeners
 My name is Abigail Miller and I'm from Howard Lake, Minnesota. I am a first-year student at Saint Ben's and I plan to major in nursing. I live on a large dairy farm out in the country with my mom, Beverly, and my dad, Russell, my older brother, Tyler, and my younger sister, Maggie. I enjoy playing sports and will be playing for the Blazer basketball team this year. My other hobbies include going to my cabin and being outdoors. I also live with three Brittany Sp aniels named Jammer, Cooper and Bart and I thoroughly enjoy playing fetch with them! The garden job was of great interest to me because I enjoy being outside and learning new gardening tricks. It is a blast and I have a great time working in an environment that I am familiar with to relax from the day's stresses.
 My name is LaDeanna Swanson, and I am a sophomore at Saint Ben's. I am from Parkers Prairie, Minn., a tiny town north of Alexandria. I plan on majoring in psychology with a concentration in physical therapy and perhaps a bio minor. This is my second fall working in the garden, and I am very excited to be back! I have worked in gardens since I was two-years-old helping my mom with her many flower and vegetable gardens. When I first found out I could have a job working outside in a garden I was ecstatic because I now get to be outside in the sunshine everyday--who could ask for more? I love working in the garden because it is just so peaceful. I can come out here and just clear my mind, which is great after a long day of school. I also love distribution day because it is so great to see how many people make the choice to eat healthy, and you hear some pretty good stories too!
To Peel or Not to Peel?
By Kari Sholing, RDN, who is a subscriber and our garden registered dietician. She will be contributing regular articles to the newsletter and is happy to answer specific questions.
Contact her at: karijean999@gmail.com
That's a great question. I remember my grandmother peeling everything for our big family meals! Later, as I began to cook on my own, I questioned this practice. Not only was peeling terribly time consuming, but the food was void of the additional nutrition benefits.
So when should you peel? For the most part, peeling is a matter of preference. Almost always, winter squashes, citrus fruits, melons, onions and garlic and tropical fruits are peeled. They are inedible because they either have toxins or they are so tough that they are indigestible.
Pretty much everything else, though, has greater nutritional value if you leave the skin on. The skin of the vegetable is fibrous and high in anti-oxidants--which makes sense as it is designed to protect the vegetable. They are the same components that, when consumed, protect our cells too.
Monday Community Evenings
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
Veggies this week:
Tomatoes, zucchini, scallions, pac choi/kohlrabi (for half shares), romanesco/cabbage (for full shares), potatoes, garlic, Krimzon Lee peppers, Jimmy Nardello peppers, carrots and kale/collards
Extras: assorted flowers, parsley, dill, cilantro, basil and hot peppers
Notes: Carrots--the greens are edible too! Try using them to make soup stock, chop finely for salads or add to scrambled eggs, or purée like pesto.
Veggies on the Way:
Sometimes I walk around the garden and I'm blown away by how much food is out there ... an interesting veggie we'll harvest next week is Daikon and rutabaga are on their way as well.
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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.
Creamy Kohlrabi and Potato Soup with Winter Savory
From www.purplerainvineyard.com, shared by subscriber Brendon Bushman Ingredients: 1 large kohlrabi (or 1-2 small), cubed
3 medium size Yukon gold potatoes (or another boiling variety), cubed
6 tbsp unsalted butter
1 cup of whole milk or more if needed
1 small size onion, chopped
2 cloves of roasted garlic
Sea Salt and white pepper to taste
2 tbsp of finely chopped winter savory Method: 1. Place water in a stock pot.
2. Peel kohlrabi and potatoes and cut into cubes. Lightly salt the water. Add kohlrabi and potatoes to the pot and boil. Once fork tender, remove from heat and drain the water. Cover pot and let it sit for 5 minutes, allowing excess moisture to be absorbed by the vegetables. Add 4 tbsp of butter and cover pot.
3. In the meantime, add the 2 tbsp of unsalted butter to a saucepan and sauté the onion until golden. Add the roasted garlic to the onion and cook for an additional 3 minutes. Set aside.
4. In a small pot bring the milk to a boil. Remove from heat.
5. In a high speed blender, add all ingredients except milk. Cover and purée. Add milk as needed to achieve your desired consistency.
6. Transfer pureed soup to a heat resistant container and keep it warm in the oven until ready to serve. Enjoy!
Parsley and Barley Salad
From Jerusalem by Yotam Ottolenghi
Note: This is my new favorite way to eat kale--raw! "But kale isn't in the ingredient list!" Well, I added it. I pulsed several leaves of kale and the parsley in my food processor--it didn't turn to mush, but very finely chopped it, making it so easy to eat and digest. This is a delicious recipe. I didn't put any Krimzon Lee or Jimmy Nardello peppers in this salad when I made it, but they would be a great addition, roasted and chopped up.
Scant ¼ cup barley
5 ounces feta cheese
5 ½ tbsp olive oil
1 tsp za'atar (a Middle Eastern spice combination or thyme, sesame seeds and sumac)
½ tsp coriander seeds, lightly toasted and crushed (I used ground coriander)
¼ tsp ground cumin
Scant 3 ounces parsley leaves
4 green onions, finely chopped
2 garlic cloves, crushed
1/3 cup cashew nuts, lightly toasted and coarsely crushed (I didn't have them)
1 green pepper, seeded and cut into 3/8-inch dice
½ tsp ground allspice
2 tbsp freshly squeezed lemon juice
Salt and freshly ground black pepper
Place the pearl barley in a small saucepan, cover with plenty of water, and boil for 30-35 minutes, until tender but with a bite. Pour into a colander, share to remove all the water, and transfer to a large bowl.
Break the feta into rough pieces, about ¾ inch in size, and mix in a small bowl with 1½ tbsp of the olive oil, the za'atar, the coriander seeds and the cumin. Gently mix together and leave to marinate while you prepare the rest of the salad.
Chop the parsley finely and place in a bowl with the green onions, garlic, cashews, pepper, allspice, lemon juice, the remaining olive oil and the cooked barley. Mix together well and season to taste. To serve, divide the salad among four plates and top with the marinated feta.
Spicy Moroccan Carrot Salad
From Plenty by Yotam Ottolenghi
2 lbs carrots
1/3 cup olive oil, plus extra to finish
1 medium onion, finely chopped (use scallions)
1 tsp sugar
3 garlic cloves, crushed
2 medium green chiles, finely chopped (try the Krimzon Lee or Jimmy's)
1/8 tsp ground cloves
¼ tsp ground ginger
½ tsp ground coriander
¾ tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 tbsp white wine vinegar
1 tbsp chopped preserved lemon (or try a splash of lemon juice)
Salt
2 ½ cups cilantro leaves, chopped, plus extra to garnish
½ cup Greek yogurt
Cut the carrots, depending on their size, into cylinders or semicircles ½ inch thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer for about 10 minutes or until tender but still crunchy. Drain in a colander and leave to dry out.
Heat the oil in a large pan and sauté the onion for 12 minutes on a medium heat until soft and slightly brown. Add the cooked carrots to the onion, followed by all the remaining ingredients, apart from the cilantro and yogurt. Remove from the heat. Season liberally with salt, stir well and leave to cool.
Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and garnished with the extra cilantro.
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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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