Three Pounds of Asparagus Equivalency

Joan went to the garden this morning to plant some peppers.  She also harvested and delivered our spring asparagus to Open Door. She estimates it weighed about 3 pounds, about the same as her current foster kittens (pictured below for comparison purposes).

Joan's favorite asparagus recipe is an easy roasted dish: Heat oven to 400 degrees. Place asparagus on a cookie sheet or jelly roll pan and drizzle with olive oil. Season with salt and pepper. Roast in the oven for about 15 minutes.

2020 Planting - The Garden is back!

Friday was a beautiful day to be out in the garden!  

 We've taken care to create extra space and pathways in our garden map this year so all our gardeners can be safe and healthy while they work.  

 We're wearing our masks and gloves while we get these seeds and plants in the ground.

 It's going to be a productive year!

 Thank you, gardeners!

2020 Garden - A new day and a new way!

Well, the rules have changed and we will wear masks and gloves and limit the number of gardeners in the space at one time . . .

but by golly we are still going to grow beautiful fresh produce this year like we have over the last 12 years!

It's a new season - let's garden!

The Giving Garden - Twelve Years!

We're celebrating the beginning of our Giving Garden's 12th year - planting, harvesting and donating fresh produce.  Snow is finally melted, tilling is planned and seeds will be in the ground soon. 

Though first harvest is a couple of months out, we are already imagining our deliveries.  Looking forward to another year of fun in the garden and food on the shelf!

CCS Gardeners Deliver!

The CCS team has harvested and delivered about 70 pounds of produce to the Department of Indian Work in St. Paul.  The raised beds are a beautiful component of the CCS side of the garden.

 Thanks, CCS Gardeners!

More Vegetables From the Giving Garden

Another beautiful day in the garden!

And what a harvest.  Those green beans keep producing - and our summer crops are thriving under all the care from our garden team.

One of our favorite easy recipes - Roasted Kohlrabi:  Preheat oven to 450. Cut the kohlrabi into slices 1/4 inch thick, about french fry size.  Roll the kohlrabi slices in a mixture of olive oil, coarsely ground garlic salt (or just plain sea salt if you don't like garlic) and pepper.  Bake for 15 to 20 minutes, stirring once or twice till they are evenly browned.  Enjoy!

A big THANK YOU to Amy, Caitlin, and Omar for all of the hard work in the garden this morning! 

 They did an awesome job harvesting veggies, weeding and laying down straw. The garden is thriving thanks to everyone’s efforts.

 Magda delivered the veggies to Open Door food shelf – 32 pounds of green beans, (massive) zucchini, eggplants, peppers, chard, herbs and rhubarb!

Your support makes all the difference!