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August 27, 2015
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Volume 21, Issue 11
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Produce
Veggies this week:
Zucchini, cucumbers, tomatoes, potatoes, red/yellow onions, sweet peppers, watermelon (hopefully for all Saint Ben's half shares), green/yellow/Dragon tongue beans (just for full shares) and watermelon/cantaloupe (hopefully enough for all full shares).
Extras:
Surplus cucumbers and Black Spanish radishes, cilantro, parsley, dill, sage, oregano, thyme, sorrel, hot peppers and flowers.
Veggies on the way:
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A Note from the Production Manager
Kate Ritger
Hello friends!
We still have some of Katie Ballantine's Goodland apples available. We also have some mystery apples from her orchard. Katie doesn't know the variety but they are big, red and delicious. We'll have samples and bags for sale, $15/bag. It was also a busy cider pressing day on Saturday and the cider is here: unfiltered, unpasteurized and wonderful. Katie is giving CSA members a special price of $6 for half gallons and $12 for full gallons (she will be selling it for $7.50/$15 to non-CSA people). Samples and sales on Thursday. St. Cloud folks, email ahead if you want us to send some along for you.
The weather is pretty baffling ... 40s at night in August!? It's too soon for fall! I'm hopeful that summer will come again with some luscious days in the 80s and nights in the upper 60s. The zucchini and cucumber harvest is slowing down, the beans have started flowering again, the tomatoes continue to ripen, and the melons and peppers inch toward maturity. Our fall plantings of radishes, turnips and greens are germinating and growing well, and we continue to weed as time allows and harvest all that demands our attention.
Notes on some veggies ... we only put sweet peppers in your share and put hot peppers out as an extra you can take. Potatoes and onions like to be stored in cool, dry and dark places, like a brown paper bag in a closet or pantry. I also really like to chop all of my onions at one time (minimize crying time), keep a bin in the fridge for easy access and to freeze the rest for winter use. Also, if you notice your root vegetables (carrots, radishes, beets and parsnips) getting limp, they are dehydrated. Typically I separate the carrots from their tops, chop the tops and put each in respective plastic bags in the fridge.
Eat well friends!
Enjoy! Kate
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| | Sister Phyllis on a Scooter |
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| | Garden Costumes for Brianna's Birthday |
Film Review: GMO OMG By Mitch Konkel, student gardener, Environmental Studies and German double major
On a rainy day last week the garden crew had the opportunity to watch the film GMO OMG. The film is a documentary that follows one father, Jeremy Seifert, in his search to discover everything he can about GMOs (Genetically Modified Organisms). He travels the country meeting with conventional and organic farmers to learn from their experiences. He is particularly interested in the health effects that GMOs have on the human body.
In his search for information, he uncovers the truth about the massive environmental damage and difficult positions that farmers are forced into by seed companies. One of the biggest myths promoted by the GMO seed companies is that genetically engineered seeds are able to produce more food per acre than organic methods. Many farmers believe that they need these increased yields to feed the millions of starving people around the world -- this is a myth. The food that these conventional farmers are growing will most likely not even leave the country and instead becomes cattle feed. While yields are increased in the beginning, conventional farming and GMO plants take a massive toll on the earth. GMOs and conventional farming methods are the cause of a loss of biodiversity, top soil erosion, and loss of soil fertility. It also accounts for contaminated ground water and the unexpected side effect of pesticide and herbicide resistant insects and plants. After several years GMO crops and conventional methods start to lose their productivity because the land cannot sustain such harsh treatment. Organic methods have been proven to be more sustainable for the earth and for producing high yields. Many of the issues that emerge as conventional farming continues are simply not present in organic practices. Organic farming increases biodiversity, promotes soil health, and manages insects and weeds in environmentally sustainable ways.
One of the most startling pieces of information came from the French researcher Gilles-Eric Seralini exposing the negative effects that GMO food had on the health of rats. The studies conducted in the United States are often done by the seed companies themselves. The companies do not have to turn over any of the raw data to the public and they are often only three months in length. The significance of Seralini's experiment was in the length of the study. The study was conducted over a year and in the fourth month, a month that did not exist in the US studies, the rats started experiencing health problems. The most astounding of which was the growth of tumors in the female population. While there is much debate over the potential health effects of eating genetically modified food the evidence supporting the environmental damage is clear. The negative effects of GMOs are hurting the earth and ultimately us.
Monday Evening Volunteer Time
Stretch your muscles in the garden. Monday evenings from 5-7 p.m. All are welcome (any age or physical ability).
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| An Example of Girl Scout Photography
at the Common Ground Garden: Emily's Zinnia |
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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.
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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.
- 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. |
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.
Spicy Fermented Summer Salsa
From The CSA Cookbook, Voyageur Press, 2015
For Sale at the Garden!
Makes 4 cups
1 ½ pounds tomatoes, cut into small dice
½ red onion, cut into small dice
½ to 1 jalapeno pepper, minced
½ serrano pepper, minced
5 garlic cloves, minced
½ cup chopped cilantro
1 ½ tsp. kosher salt
½ tsp. ground cumin
Juice of one lime
Olive oil for topping
In a medium bowl, combine all the ingredients (except the oil). Pour the salsa into a quart jar and run a knife around the sides of the jar to release any trapped air bubbles. Add a ½ inch layer of oil on top. The oil serves two purposes: It prevents the vegetables from rising above the liquid and growing mold on the surface, and it adds a richness to the salsa once you mix it in.
Loosely seal the jar with a lid and let it stand at room temperature, out of direct sunlight, for a few days. The warmer your room temperature is, the faster your salsa will ferment. You'll begin to see bubbles in the jar as the lactic acid bacteria flourish. Taste the salsa after 3 to 4 days; if it hasn't developed a bold, tangy flavor yet, leave it out for up to one week. The longer you let it ferment, the more intense the flavor will become, and the longer the salsa will keep (since the bacteria are a natural preservative). Refrigerate once the salsa reaches peak flavor. The oil may congeal in the cold temperature, but it is still safe to eat. Bring the salsa to room temperature and stir in the oil before serving.
Greek Green Bean Salad
From Phytopia Cookbook, a gift from Judi Grooters
1 pound fresh green beans, stems removed
1 tsp. salt
2 young red onions, about 1 ½ inches in diameter, sliced very thin
4 fresh tomatoes, cut into ¾ inch cubes
2 small cucumbers, thinly sliced (optional)
2 ounces feta, crumbed
Red wine vinaigrette
¼ cup minced fresh basil and/or mint
Bring a large pot of water to boil. Add green beans and salt. Boil just until beans are al dente; testing after 10 minutes (it can take up to 10 minutes longer, depending on the beans); drain and plunge into ice water to stop cooking. Drain and chill until ready to use.
Combine green beans, onions, tomatoes and cucumbers, if using, in a large salad bowl. Crumble feta into vinaigrette and pour over vegetables, just before serving. Toss lightly, sprinkle with minced herbs and serve.
For the Red Wine Vinaigrette
¼ cup red wine vinegar
¼ cup cream sherry
2 cloves garlic, minced
1 shallot, finely minced
2 tsp. olive oil
½ tsp. anchovy paste
½ tsp. salt or to taste
Freshly ground black pepper
Indian Curried Potato Wrap
From Moosewood Restaurant New Classics
This is a warm-you-up and feel cozy sort of meal. A girl friend and I made it several years ago in early October to honor Mahatma Gandhi's birthday -- not particularly authentic Indian food, but fun nonetheless.
2 ½ cups cubed white potatoes
½ tsp. salt
½ cup Neufchatel or cream cheese, at room temperature
1 Tbsp. vegetable oil
1 cup diced onions
1 garlic clove, minced or pressed
1 tsp. grated fresh ginger root
¼ tsp. ground cinnamon
¼ tsp. turmeric
1/8 tsp. cayenne, or to taste
½ cup frozen green peas
½ cup chopped fresh tomatoes
2 tsp. fresh lemon juice
Salt to taste
6 whole wheat chapatis or flour tortillas
Preheat the oven to 350°. Lightly oil a baking dish.
Place the potatoes and salt in a small pot with water to cover and bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, until tender. When the potatoes are tender, drain and mash them with the Neufchatel and set aside.
Meanwhile, warm the oil in a saucepan, and saute the onions and garlic on medium heat for about 10 minutes, until translucent. Add the ginger, cinnamon, turmeric, and cayenne and cook for 1 to 2 minutes, stirring constantly. Add the peas and tomatoes, cover and cook on low heat just long enough to heat through. Stir the cooked vegetables and the lemon juice into the mashed potatoes. Add salt to taste.
Place a generous 1/3 cup of the filling at the bottom of each chapatti and roll it up. Place the wraps seam side down in the prepared baking dish, cover with aluminum foil and bake for 10 to 15 minutes until hot.
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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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