Common Ground Garden

 

July 9, 2015

Volume 21, Issue 4

Produce    

  

Veggies this week:

Garlic scapes, snap/snow peas (eat the whole pod), radishes, kohlrabi (leaves are edible too)/salad turnips, purple mizuna/carlton, Chinese cabbage (half shares), Tendersweet cabbage (full shares), zucchini (just full shares this week - more to come for everyone!)

  

                        
Veggies on the Way:
There are lots of zucchini, cucumbers and beans flowering!
 
Bread

Bread of the Week:

Sourdough  
   

  

 



A Note from the Production Manager

Kate Ritger    

 

Hello friends! 


It's a dynamic time in the garden: every week there are new vegetables maturing, developing and saying "good-bye." The spinach is done for the year, the cabbages are sizing up, the zucchini are itching to grow inches every day, and the melons and winter squash are starting to vine. The gardeners and I need to pay attention ... who needs to be picked and who is most in need of weeding? It's a lively time to be in the garden.

 

Notes on a few of the veggies ... "what are scapes?" you might wonder. Scapes are the flowering part of the garlic plant. Garlic is planted in the fall and puts out a flower in the early summer, which is snapped off so the plant puts its energy into bulb development instead of spreading seed. Later in the summer we'll purchase garlic from our friends at Plum Creek Garlic (the best garlic in the world, I think), so the scapes are an early summer gift from them as a way to get excited about the garlic season. Cook with them like garlic cloves. They will store well in the fridge either chopped up or whole.

 

Purple mizuna is another one of our tasty Asian greens. Use it like lettuce, or add it to a stir fry, soup, egg scramble or pizza.

 

The peas hardly need explanation - they are delicious! Sometimes folks ask us, "are these shell peas, snap peas or snow peas?" We don't grow shell peas at the garden -- too much labor for a small crop. The smaller, rounded peas are a snap variety called Sugar Snap, and the larger, flat peas are a snow variety called Oregon Giant. We'll have peas for about two weeks, so enjoy them while they're here!

 

See you soon,
Kate
  

 

 

   

Flowering potatoes

  

Meet Mitch Konkel!

Hello! I'm Mitchell and I will be a senior this coming year. I am hoping to achieve a coveted double major in German and Environmental Studies. I am really excited to be working in the garden this summer. Local food has been gaining importance in my life over the past few years and I am very pleased that I am able to be such a crucial part in the local food chain. Besides working in the garden, I can be found wandering the trails of Saint John's or climbing my way up the rock wall. I enjoy every kind of outdoor activity and having an outside job at the garden is a dream come true.

 

 

 

 

 

 

 

Meet Ellie Vanasse!

Hi! My name is Ellie and I am a senior nursing major here at Saint Ben's. I'm a native of Somerset, Wis., home of the infamous Apple River. When I'm not busy bleeding green and gold for my Green Bay Packers, I also really enjoy cheering on the Milwaukee Brewers, reading, crafting, hiking and cooking for myself and my roommates. Being able to work in the garden this summer has been an incredible learning experience. I have always really valued participating in the local food chain, which included working with my mom in our home garden while growing up. Now, I'm lucky enough to be part of the incredible community that this CSA helps provide, and I can't wait to learn more about food systems here in central Minnesota.

 

 

 

 

 

 

Vitamin D     

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: [email protected]   

 

All vitamins are unique, but vitamin D is not like any other. Its structure is less like a true vitamin and more like a hormone. Vitamin D plays a significant role in bone health and works with calcium and magnesium to prevent osteoporosis. It also plays important, though lesser known, roles in blood sugar control, mood balance and immune system function. Many people, especially those of us in the upper Midwest, are often deficient in vitamin D and require a supplement to get us through the winter months.

 

Many processed foods, specifically dairy, are fortified with vitamin D. It's difficult to get enough vitamin D from natural dietary sources. Some of the richest sources include salmon and tuna, but most people don't eat enough of these items. Where do we get vitamin D from Common Ground? If you're an egg subscriber, you'll get 10% of your vitamin D recommendation from one egg yolk. If you're a garden volunteer, you'll get your vitamin D from sun exposure, but only if you don't apply sunscreen. Personally, I think this is the most enjoyable way for me to get my vitamin D.

 

Events     

Monday Evening Volunteer Time

The weeds love the warm weather! Join us on Monday evenings for garden work, 5-7 p.m. All are welcome (any age or physical ability).

 

Girls in the Garden
Calling all Girl Scout troops! We had such a fun time last year that we added more sessions for girls to work on their badges. Call or email Kendra to register your troop: (320) 250-5668 or [email protected] $5 per participant, free for chaperones. A minimum of seven participants is needed for a program. 6-7:30 p.m.
Monday, July 13, Brownie Badge: "Bugs"
Monday, July 20, Junior Badge: "Animal Habitats"
Monday, July 27, Brownie Badge: "Snacks"
Monday, August 3, Junior Badge: "Flowers"
Monday, August 10, Brownie Badge: "Painting"

Monday, August 18, Junior Badge: "Digital Photography." Girls need to bring their own digital camera

 

 

Notes for Subscribers

Contact information
Kate Ritger, Production Manager: 262-339-7737 
Distribution takes place every Thursday afternoon, unless otherwise noted.
  • 4-6 p.m. at the Common Ground Garden. Enter at the college entrance from Minnesota Street near 3rd Ave NW. 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.
  • If you are unable to pick up during the scheduled time, come to the garden on Friday or Monday -- the barn is open both days from 8 a.m.-7 p.m. Follow the instructions in the barn for self-service. A friend or family member can also pick up for you. Call Kate if you need to make other arrangements.

     

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.

 

Too Many Food Scraps!

We are no longer accepting compost at the garden. Please encourage your home city or municipality to expand their composting to food scraps, or start your own home bin.

 

 

Community News

St. Joseph's Farmers' Market 

The St. Joseph Farmer's Market is open every Friday, 3 - 6:30 p.m. Visit www.stjosephfarmersmarket.com for more information.  



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 [email protected] and we'll add you to our e-newsletter list!

 

 

Recipes

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.


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

 

Chinese cabbage:The flavor is sweet, tangy, juicy and delicious. Eat them cooked or raw.

 

Radishes: The tops are edible too! Saut�ing them will take away the bristles.  

 

Scape Pesto 

From 7 Things to Do with Garlic Scapes

 

 

1/4 cup pine nuts (or walnuts)
� cup coarsely chopped garlic scapes
juice and zest of � lemon
� tsp salt
a few generous grinds of black pepper
� cup extra virgin olive oil
� cup grated Parmigiano Reggiano cheese

 

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

 

Combine the scapes, pine nuts, lemon juice and zest, salt and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

 

Kohlrabi Home Fries with Thyme Aioli

From The CSA Cookbook, Voyageur Press, 2015 (For sale at the garden!) 

 

2 pounds kohlrabi, peeled and cut into 3-inch spears
2 Tbsp olive oil
� tsp kosher salt
� tsp garlic powder
1/8 tsp ground black pepper

For the aioli
1 egg
2 garlic cloves, crushed
1 Tbsp chopped fresh thyme (1 Tbsp dried)
1 tsp lemon juice
� tsp salt
� cup sunflower oil or another neutral oil like safflower or grapeseed.

 

Preheat the oven to 425F. On a large rimmed baking sheet, toss the kohlrabi with the oil, salt, garlic powder and pepper. Scatter the kohlrabi across the baking sheet in a single layer and bake for 35 to 40 minutes until lightly browned, shaking them up halfway through to evenly brown all the sides. Meanwhile, make the aioli by adding the egg, garlic, thyme, lemon juice, and salt to a blender or the cup of an immersion blender. Blend on medium speed for a few seconds until well combined. While the blender is running, add the oil in a very slow, steady and thin (think needle-size) stream until the mixture emulsifies. Don't try to rush the stream of oil; the emulsification starts slowly, but you'll hear the sound of the motor change as the aioli thickens and starts slapping the sides of the blender. When the aioli turns opaque and smooth, transfer to a small bowl and serve with the kohlrabi fries.


Cabbage Stir-Fry

From The New Stir-Fry Cookbook 

Substitute Chinese cabbage, kohlrabi or purple mizuna instead of the cabbage combination.

6 � oz red cabbage
6 � oz white cabbage
6 � oz green cabbage
1 apple
oil for cooking
1 tsp soft brown sugar
1 red onion, thinly sliced
1 red chili, finely chopped
1 Tbsp chopped fresh thyme (or � dried)
1 Tbsp cider vinegar
2/3 cup chopped or slivered almonds

 

Finely shred all the cabbage. Core and slice the apple. Heat the wok until very hot, add 1 Tbsp of the oil and swirl it to coat the side. Add the apple and brown sugar, and stir-fry for 1-2 minutes, or until the apple caramelizes. Remove the apple from the wok and set aside.

 

Reheat the wok, add a little oil if necessary and stir-fry the sliced red onion for 1 minute. Add the chopped chili, shredded cabbage and stir-fry for 2-3 minutes. Stir in the thyme and the caramelized apple and season well. Pour in the cider vinegar, cover and steam for 1 minute. Add the almonds and toss well until evenly distributed. Serve immediately.


 

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Contact information

[email protected] 

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 is the ministry of the Sisters of the Order of Saint Benedict.

104 Chapel Lane
St. Joseph, Minnesota 56374