An environmentally sustainable, spiritually fulfilling, socially just community of faith
in the United Methodist tradition in Northeast Minneapolis.
Thank you for taking the time to look at our website. Northeast Minneapolis is a great place to live, work, worship, and play.
Come be a part of our community of faith, in our garden, in our building, in sanctuary and in action. It is my prayer that wherever you find us, you may find us to be people of justice, healing, and hope. And may we, together, carefully work and live out God’s deepest dreams for the planet.
Peace, Love, and Understanding,
“Start where you are. Use what you have. Do what you can.” ~ Arthur Ashe
For many food shelves and those who use their services regularly, finding fresh produce can be a challenge. To make these healthy options more readily available, Minnesota FoodShare has launched the Harvest Campaign, focused on bringing fresh, locally grown produce and other whole foods to Minnesota food shelves.
Harvest Campaign News
The Golden Beet Award is a certificate to recognize groups or individuals who go above and beyond to make sure their food shelf receives high quality options for families experiencing food insecurity. Send your nominations to Courtney at email@example.com or call 612-276-1556.
Garden of the Week:
Northeast United Methodist Church Garden, Minneapolis
Sara Jane (left) and Pastor Sarah (right) smile from their walipini--an underground greenhouse to extend the growing season
in Minneapolis is a community of sharers and doers. The building itself is tucked amongst a myriad of vining squash, berry bushes, fruit trees, perennials, and countless other flowers and vegetables. You would never guess the church garden--that spills over to the pastor's house just a few doors down--is only 5 years old. Once the idea came about, it seemed to take on a life and energy of its own.
Pastor Sarah shares how the garden has brought the community together, providing a space for learning, sharing, and growing. "Every year we're trying something new, like the Walipini," which was a collaborative effort led by Seasons Unity Project and involving over 80 volunteers. The garden produce supports Little Kitchen Food Shelf, community dinners every 2nd and 3rdSaturday of the month, and canning projects for fundraising. "The garden speaks for us" Pastor Sarah explains. "It goes with the mission of the church [An environmentally sustainable, spiritually fulfilling, socially just community of faith in the United Methodist tradition in Northeast Minneapolis.] The garden is kind of a nexus for all that."
Tell us a little about yourself:
I am not a gardener, the church had no gardens 6 years ago, but God led us to the garden and now my life and the life of our church have totally transformed.
What garden are you involved with and how'd you get started?
We are a Community Garden at our church Northeast UMC (NEUMC). We started several years ago at a pizza party for our kids. The parents were sitting around talking about the difficulty of living out our care for the planet in less than conducive work environments. Soon, the ideas began to fly--like I have never seen at a meeting before! And then, before we knew or before we thought possible, we were digging up sod, planting seeds, harvesting, teaching and offering classes, donating food to the food shelf, and watching prayer unfold.
What's your favorite food to grow? Herbs. I love to see and smell and cook with herbs.
What's your favorite dish to make with summer produce?
I make stir fry with anything that is left!
What does food justice mean to you?
We internalize (in the best way possible) the cost of food production and in that way we get to watch, observe, and wonder, rather than ignore, consume, and throw away.
What would you like people to know about gardening:
It's not that bad. And after all the hard work, sweat, and swear words, it's free!
From the Garden: Veggie Stir-Fry
This recipe is flexible and adaptable. Swap out any of the vegetables for whatever you have in season--kale, cabbage, bok choy, bell peppers, or zucchini. Add some flavor to the dish with garden parsley, Thai chili peppers, chives, basil, or nasturtium blossoms.
1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt
In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
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