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September 17, 2015
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Volume 21, Issue 14
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Produce
Veggies this week:
Corn, kale/collards/Swiss chard, tomatoes, potatoes, carrots, Krimzon Lee peppers and beets (eat the tops too) for everyone; Daikon radish and green/Dragon tongue beans for half shares, and kohlrabi, turnips and red radishes for full shares.
Extras:
Sweet and lemon basil, thyme, sage, hot peppers, flowers and daikon radish tops. I'm still holding off on pulling basil because I think frost is still a few weeks away.
Veggies on the way:
More potatoes, carrots, beets, onions and leeks, Pac Choi, parsnips and winter squash!
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A Note from the Production Manager
Kate Ritger
Hello friends!
It's fun during this time of year to have CSB/SJU classes come for tours, and it seems like every day new students show up to volunteer. Their energy and curiosity is a boon as the season keeps trotting on and the vegetables get heavier and heavier. The students often ask interesting questions ... this week someone asked: "What happens when a crop doesn't do well?" I shared that every year some crop or another doesn't thrive. While the melons might like the hot weather, the Pac Choi bolts before it matures. I admitted that while I try to pay close attention to the crops and their needs, I don't pretend to understand and have the ability to control their development. Weather, nutrients in the soil (or deficiencies), pests and weed pressure are a few components in the web of the garden relationships. There are so many things happening in our garden that we can't see or understand.
We harvest for a CSA ... so when a crop doesn't do well, the entire community gets less of it. Eggplant is a good example for us this year. (This is on my list of research topics: Why are the plants healthy but not bearing fruit?) Russ Willenbring has said that his sweet corn isn't the best this year and he isn't exactly sure why. Even though the cobs are a little smaller, I think it's still a treat and I'm glad to stick with him and look forward to a year when the crop is dynamite. The reverse is also true ... when a crop does really well, the entire community gets more of it! Green beans, carrots, potatoes, melons, etc.
And at least two subscribers have asked "did I miss the beets?" No, you didn't miss them when you were out of town on vacation, they have just been slow growing. We planted three different successions and the last planting is sizing up the best. There will be more beets over the next few weeks - golden and red - enjoy!
This Thursday is a meat pick-up and as usual, Cheri will be at the garden with extra cuts for sale. Don't miss out on her specials:
"I'm running a special on beef and lamb soup bones. The regular price is $4.99/lb. and the special is .50¢ off per lb. Package sizes 1 lb. to 2 lbs. I have soup chickens (chicken pieces; backs, necks, & wings), the regular price $2.59/lb and the special is .50¢ off per lb. Package size 2 lbs. to 3.5 lbs."
She has limited quantities so first come, first serve. She will offer the special to Farmer's Market patrons in October, so make your orders in September. Contact her directly at cherisauerer@albanytel.com
The apples have all been pressed into cider ($6 for half gallon/$12 for full gallon). It's great for sipping, will be wonderful with mulling spices this winter and as several subscribers have realized, it is top quality for making wine! If someone makes hard cider, I'll be your first customer. Chef Daniel Dean from Nick's Third Floor is also using it in a new salad dressing. St. Cloud folks, let me know if we should send some along for you.
Manganese
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
Manganese is a mineral that falls into the trace mineral category because we only need it in very small amounts. Plant-based diets are rich in manganese! Some of the plant foods that contain manganese are grains such as oats and brown rice; foods from Common Ground rich in manganese include spinach and pumpkin seeds (Coming soon!).
Manganese is another mineral that is key to bone health. Interestingly, it's part of the bone matrix that holds calcium in place. It's also a critical player in skin integrity. Manganese helps produce collagen, and acts as an anti-oxidant that protects our skin from UV damage.
Events
Outdoor Nation!
Help CSB/SJU defend their title as "The Most Outdoorsy College" in the country! By logging photos of your outside activities you can help the colleges earn outdoor gear for their communal use. You also have the opportunity to earn personal prizes, get some exercise and have a lot of fun! Working in the garden counts! Guess who is logging all those hours picking cantaloupe, tomatoes, and beans! Outdoor Challenge
Monday Evening Volunteer Time
The Bennies and Johnnies continue to bring their energetic attitudes and helpful hands to volunteer! Come join them and 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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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. Joe Farmer's Market Harvest Festival!
Friday, September 18, 3 - 7 p.m.
In addition to the regular market features, enjoy grilled brats and pork chops, sloppy joes, pizza and popcorn samples, Zucchini Bowling (What is that?!), balloon animals with Chuckles the Clown, cider pressing, pottery throwing and spinning demos, extreme cellist and "The Song of My People" will perform! Be sure to stop by our stand and say hello! S. Phyllis, several student gardeners and I will be happy to see you.
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.
Thyme-Infused Roasted Beets
From Roots: the Definitive Compendium
Note: The gardeners gave me this cookbook a few years ago because I love root vegetables. But this isn't your average cookbook. It also has history and lore, varieties, nutrition and storage information. For example, did you know the beet is part of the "Goosefoot" family and was probably consumed in prehistoric times? Like carrots, beets were originally grown for their leaves until spinach cultivation supplanted it in popularity. Some people say beets and Swiss chard (they are related) taste like dirt. Well, yes, they do have an earthy flavor, but their flavors really shine when roasted.
1 pound uniformly sized beets, any type
4 or 5 fresh thyme sprigs
Olive oil
Salt
Pepper
Position a rack in the center of the oven and preheat to 350°. Gently scrub the beets under cool running water to remove any dirt. Pat dry. Set each beet and a thyme sprig in the center of a square of aluminum foil large enough to enclose the beet. Drizzle a little oil over each beet and roll it around until lightly coated. Sprinkle the beets evenly with a large pinch of salt and small pinch of pepper. Wrap each beet tightly in the foil. Arrange the wrapped beets, not touching, on a rimmed baking sheet. Roast the beets until tender, 1 to 1 ½ hours, depending on their size. The beets are done when a paring knife easily pierces to the center of each beet. Remove the pan from the oven and place on a wire rack to cool--you can also leave them wrapped in foil for up to 5 days in the refrigerator.
When the beets are cool enough to handle, unwrap and remove from the foil. Discard the thyme. Wearing disposable gloves, use a paring knife to trim the stem and root ends. Using paper towels, rub each beet to remove the skin. At this point, the beets can be cut into slices or wedges and served as a side dish, or they can be cooled completely and used in recipes calling for roasted beets.
Pretty Beets and Carrots
From Moosewood Restaurant New Classics
1 large raw beet, peeled
1 large carrots, peeled
1 walnut-sized piece of fresh ginger root
2 Tbsp. vegetable oil
3 Tbsp. cider vinegar
1 garlic clove, minced or pressed
Salt and pepper to taste
¼ cup minced scallions/onions
6 green or red lettuce leaves
Coarsely grate the beet and then the carrot to yield about 1 ½ cups of each. Place in separate bowls and set aside.
Grate the ginger finely and combine it with the oil, vinegar and garlic. Toss the beets with half of the dressing and add salt and pepper to taste. Mix together the scallions, carrots, and the remaining dressing. Add salt and pepper, if you like.
Arrange the lettuce on a platter, mound the carrot mixture in the center and spoon the beets around it. Serve chilled or at room temperature.
Chard and Cheddar Frittata (or kale or collards)
From The CSA Cookbook
1 Tbsp. olive oil
½ red onion, thinly sliced
4 garlic cloves, minced
½ pound potatoes, thinly sliced
½ pound chard, leaves coarsely chopped and stems sliced ½ inch thick on the diagonal
1 tsp. salt, divided
¼ cup water
8 eggs
½ tsp ground cayenne pepper
¼ tsp ground black pepper
1 cup shredded sharp cheddar cheese, divided
Preheat the oven to 375°.
Heat a large, nonstick ovenproof skillet (preferably cast iron) over medium-high heat. Coat the bottom of the pan with the oil, then add the onion and garlic and cook until fragrant, 2 to 3 minutes. Add the potatoes in a single layer, scatter the chard and ½ tsp salt over them, then pour in the water. Cover and cook until tender, about 5 minutes.
While the vegetables are cooking, whisk the eggs with the remaining ½ tsp salt, cayenne pepper, black pepper, and ½ cup of cheese in a medium bowl. Uncover the skillet, stir the vegetables to combine, and let any remaining water cook off.
Spread the vegetables across the skillet and pour the eggs evenly over them. As the edges of the eggs start to set, lift them with a spatula and tilt the pan slightly to let the raw eggs run off to the bottom. Cook until the eggs set on the bottom and start to set on top, about 5 minutes. Top with the remaining ½ cup of cheese, then transfer the skillet to the oven and bake until the cheese is melted, the eggs are puffy and the center feels firm and springy, 8 to 10 minutes. Serve the frittata right in the skillet, or invert it onto a serving platter and slice into quarters or eighths.
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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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