The Magazine of The Evangelical Lutheran Church in America


Servant gardeners

John Solberg (left) and Roger Larsen work in the Servant Garden at Christ the Servant Lutheran Church, Denton, Texas. The organically grown produce is given to Our Daily Bread soup kitchen at St. Andrew Presbyterian Church in Denton. Since April, volunteers have grown fresh lettuce, onions, radishes and other produce. Christ the Servant wanted to “create a resource that provides something for the community,” member Monty Naylor told the Denton Record-Chronicle.

An unused plot of land behind the church was transformed into a lush, green organic garden. It was 625 square feet when laid out last fall but has grown almost tenfold due to the response to green beans initially given to the kitchen. Guests reportedly went to the cook and asked: “Are these real green beans?”

The garden, which will soon bring forth grapes, raspberries, blackberries and pumpkins, produces bounty and unity. There’s even a 4-year-old volunteer who’s learning that not all food comes neatly stacked from the store.


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February issue


Embracing diversity