Columns / Discourse / September 25, 2008

Garden Patch: Welcome to the Garden Patch

This space will be used each week to connect the campus with the Knox Community Garden.

As you may know, on the corner of First and West across the street from the Ecohouse, a small plot of land has been converted into a garden for everyone in the Knox community. The garden, which strives to be wholly organic and sustainable, has flourished over the summer. Now that we all have returned to Galesburg, it is time to come together as we see the garden through to the fall harvest in the next weeks.

As one of the newest clubs on campus, we welcome students, faculty, and staff to come down and see what the garden’s all about. Whether you come once a week, a month, or a term – you will always be welcome. One of our goals is to involve as many people at Knox – to truly make it a community garden.

Don’t know a seedling from a weed? Never picked up a spade or harvested a ripe carrot? That’s fine, too. We aim to establish a place where we all can come together to learn the very basics of where our food comes from and how to successfully garden naturally.

If you’re interested, curious, or just want to spend time in the dirt and get free food, come and join us. We have a weekly group work session every Saturday at noon.

Also, keep an eye out for information our Fall Harvest Festival to be held Saturday, Oct. 24. Come for the final harvest of the season. Listen to live bluegrass music as we prepare the plot for winter. Get a locally-grown pumpkin in time for Halloween!

See you in the garden!

This week we’re highlighting Swiss Chard – a vegetable similar to spinach. Here’s a yummy recipe if you want a taste.

Chard with pine nuts and feta

1 bunch chard

2 tablespoons olive oil

1/4 cup pine nuts

2 cloves garlic, thinly sliced

Kosher salt and pepper

2 1/2 ounces crumbled Feta (about 1/2 cup)

Cut off the chard stalks near the base of the leaves and discard. Cut any large leaves in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the pine nuts and garlic and cook, stirring, until golden, about two minutes. Stir in the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until the chard ribs are just tender, 2 to 3 minutes.

Transfer to a serving bowl and sprinkle with the feta.

This recipe is from Real Simple magazine. It originally called for rainbow chard.

Helen Schnoes

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