Category Archives: Beets

Newsletter – July 9, 2018

Dear Friends,

This week you are getting Yukon Gold potatoes, red beets, Walla Walla onions, garlic, squash, cucumbers, broccoli, muskmelon and possibly yellow watermelon.

Since it is the beginning of the season (even though it feels like August already), crops slowly begin to ripen.  This means that there may not be enough of each item to give to everyone.  The yellow watermelon is a prime example.  We know there is a lot that is ready or on the verge of ready, but will not know how many we have until they are picked.  We may only have enough for everyone in one distribution center or a whole delivery day or maybe two delivery days to get the watermelon.  We just do not know at this point, but this is how Mother Nature works!  We would rather hand it out than let the few that are ready go bad!

Fruit:  You are getting bing cherries from First Fruit called Lambert.  Delicious!!

Oil:  Sorry for the delay in the olive oil.  It was delayed in customs but you are getting it this week!

T-Shirts/Hats:  To celebrate our 80th anniversary in 2016, we had t-shirts & hats made.  We just happen to have a few still in stock.  It is a beautiful royal blue shirt with the Monroe logo on the front.  On the back are the words:  Organic before organic was cool!  I have these sizes left:  Women; 5 small, 16 medium, 20 large & 9 XL.  Men:  8 medium, 22 large, 30 XL & 3 XXL.  Youth:  3 small, 8 medium & 4 large.

Monroe t-shirt and hat order form. Please fill it out and return it to your distributor. Both the t-shirt and hat are $15 and the price includes tax.  You can include a check or we can bill you.  We will give everyone a couple of weeks to place your order then deliver them to your distributor at the beginning of August.  We have approximately four dozen hats available!

Grandma Edith’s Pickled Beets

I have never been a big fan of beets.  I am also very allergic to something in sweet pickle spice.  My grandmother discovered I would eat beets if they were made this way.  She would serve them warm for dinner, then put them back in the liquid, refrigerate them then serve them cold for lunch the next day!  What I like about the simplicity of this recipe is that you get to taste the beets and not all the spices.  Great to serve on salads or on a relish tray.  Sweet pickle spices can be added during the cooking stage for a different taste.

Equal amounts (1/4 cup or 1/3 cup or 1/2 cup measurements depending on amount of beets being served) of the following:  vinegar, water and sugar.  Peel and slice or cube beets.  Cover with liquid and cook until tender.


Newsletter – July 11, 2017

Dear Friends of the farm,

This week you are getting Yukon Gold potatoes, garlic, Walla Walla onions, red beets, cucumbers (Either the regular slicing cucumber or a pickling variety ~ both equally delicious to eat raw, but only the pickling variety can withstand the canning process for making pickles.), summer squash ( any kind), cabbage or broccoli, muskmelon (it’s just the beginning!) and kale.

This is a new variety of muskmelon that comes on early and is supposed to be pretty sweet. It is the earliest we have ever picked muskmelon and we are so excited!! They will get sweeter over time, so if yours is not the best you have ever eaten; maybe the next one will be (especially when our main season variety comes on!)!!

We started harvesting the potatoes and even though there are a few big ones, the majority is still very small. Their skins are so tender at this stage, and they can get roughed up or bruised pretty easily. Wash gently, don’t scrub, throw out the badly bruised (a small bruise won’t hurt) and cook them up…. Because the first-dug potatoes are absolutely the best and don’t take any time to cook!

Fruit: No fruit again this week, but peaches are just starting to bear! So there is a good chance we will get peaches next week. Yay!!!

Pickling cucumbers: I am taking names and phone numbers for those of you who would like to come pick pickles. The only day and time available will be Sunday morning at 8am. We will start out hoeing for an hour then we will move on to the pickle patch. Please do not email your information; I am not checking email very often anymore because I am not in the office, call the number above and leave a message! I will call you back to schedule a day to pick when the field really starts to produce.

Do you remember? Back in 2004 we were bombarded with videos of cattle with Mad Cow Disease. There was a cartoon in the paper I thought was hilarious and kept it in my office closet. I recently came across it and thought I would share it with you… Unfortunately the piece had gotten wet at some point and I cannot read who the artist was. But it reflects the issues we were dealing with at that point of time.

A gentleman is sitting at a fine restaurant looking through a menu. He says to the Waiter, “Until this Mad Cow thing passes, I’m staying away from beef.” The Waiter replies, “Then may I recommend the mercury-laden fish with a side of genetically altered corn?” Ah….awareness!

Grandma Edith’s Pickled Beets

I have never been a big fan of beets. I am also very allergic to something in sweet pickle spice. My Grandmother discovered I would eat beets if they were made this way. She would serve them warm for dinner, then put them back in the liquid, refrigerate them then serve them cold for lunch the next day! What I like about the simplicity of this recipe is that you get to taste the beets and not all the spices. Great to serve on salads.

Equal amounts (1/4 cup or 1/3 cup or 1/2 cup measurements depending on amount of beets being served) of the following: vinegar, water and sugar. Peel and slice or cube beets. Cook until tender.

Newsletter – June 28th, 2016


Hi all –

Jacquie’s internet is still down, so here’s a quick produce recap for this week. Be sure to pick up a paper copy of the newsletter at your DC so you can get all the news and a recipe for a ‘Gorgeous Beet Salad’!


  • turnips
  • beets
  • garlic
  • Walla Walla onions
  • cucumbers
  • squash
  • oregano
  • lettuce

Fruit shares will be getting apricots from Rancho Duranzo. Also, Jacquie is taking names for people that want to harvest pickles – give her a call and leave a message if you’re interested in picking. Picking only takes place on Sundays.

Happy cooking!

Beet and Lentil Salad

I love beets, but sometimes I find them tedious to cook. I prefer to roast them in the oven – I like the flavor better than boiled. That means turning my oven on to 400 degrees for the better part of an hour during the summer months, which is something I am loathe to do unless there’s something else that needs cooking in the same way at the same time. So sadly, beets are usually an afterthought – not the status to which they should be relegated. Continue reading

July 23rd Recipes from Jacquie

Memebers!  I’m so sorry!  This week’s newsletter included some great recipes from Jacquie that I forgot to post yesterday.  Here they are now!  -Anisa

Celery Au Gratin

3 cups chopped celery
¾ cup dried bread crumbs
1 egg
1 ½ Tbsp butter
1 to 1 ½ cups grated sharp cheese
1 ½ cups milk mixed with 1 ½ Tbsp flour
Salt & pepper to taste

Beat egg, milk and seasonings together. Melt ½ tsp butter in glass baking dish and cover completely. Boil celery 5 minutes, then layer in bottom of dish. Sprinkle on some bread crumbs and cheese. Continue with layers, reserve enough crumbs and cheese to top casserole.
Pour egg and milk mixture over all and top with remaining crumbs and cheese. Dot with remaining butter and bake at 350 degree oven for 40 minutes or until celery is tender.
This recipe comes from a cookbook I received in 1984 (when I got married) from a friend of my grandmothers who was in an Extension Club.

A member, Katherine Standifer gave me this recipe, yum!
Cabbage Pocket Pie

1 lb ground beef*
½ large head of cabbage, shredded
4 large carrots, grated
1 large onion, chopped
Shredded cheese
1 cup biscuit mix
2 cups milk
4 eggs

Preheat oven to 400 degrees. Brown burger over medium heat. Drain then add cabbage, carrots and onion. Sauté until cabbage is tender. Season liberally with salt and pepper. Pour into 9X13 pan that has been greased/oiled. Sprinkle a little cheese over top of mixture. Combine biscuit mix, eggs and milk. Mix well then pour over ground beef mixture.** Bake 40 minutes or until knife inserted in center (of dough) comes out clean. Let stand 5 minutes before serving.

*Vegetarian Version: Omit ground beef and substitute summer squash, eggplant (& celery?). Cook as directed.
This reminds me of Shepard’s Pie. I think it would be great with lamb too!
**The biscuit topping could be replaced with garlic mashed potatoes.

Green Bean Fries
Wash and trim stems from beans. Place in a plastic bag, add olive oil and season with onion salt and garlic salt. Shake and mix until all beans are covered. Place on a large cookie sheet mostly in a single layer. Preheat oven to 500 degrees. Cook until slightly browned (around 10 minutes) toss the beans over half way through. Serve immediately!

Rosy Home Style Fries

4 to 5 med potatoes, cubed and boiled until tender
2 med beets, cooked and cubed
1 Tbsp oil
1 med onion, finely chopped
1 large pepper, chopped (optional)
½ cup fresh chopped parsley or 2 to 3 Tbsp dried
¼ tsp salt
1/8 tsp black pepper

Saute’ onions 5 min. Add potatoes and beets, saute’ 10 minutes or until potatoes start to brown. Toss in everything else and cook 1 to 2 minutes more. Serve warm.

Watermelon Split
2 Bananas
¾ cup melted semi -sweet chocolate chips
18 “scoops” watermelon, deseeded
raspberry jam, strawberry jam, blueberry jam
whipped cream
chopped nuts
maraschino cherries

Peel bananas, cut in half then cut lengthwise. Dip in chocolate and place on wax paper until hardened. May need to refrigerate or freeze to speed up process! Add bananas and watermelon “scoops” to a bowl. Cover each 1/3 watermelon with each kind of jam. Top with whipped cream, nuts and cherries. Serves four.

What I Made This Week: Grill “Roasted” Beets and Potatoes

Whew!  It’s been SO hot… too hot to cook in the kitchen for us.  That leaves us the grill.

This week, we figured out that we could “roast” potatoes and beets on the grill.  First we scrubbed everything and then cut both the beets and potatoes into about 1 inch pieces.

Toss the veggies with olive oil, salt or garlic salt, and pepper, and place them into aluminum foil to make two packets.  Wrap the beets and the potatoes separately unless you want the beets to turn the potatoes red.

Put the packets on the grill over medium to medium-high heat.  They will take about 20 to 25 minutes to cook through.  While you’re at it, go ahead and slice your squash and grill it too.

The potatoes are creamy this way and the beets are delicious!

What did you make this week?

Anisa has been a member with the Monroe’s since 2008 as both a working member and a non-working member. She and her family enjoy a full share.  Read more from Anisa at The Lazy Homesteader.

The Last of the Root Vegetables

Is your refrigerator like mine? The only vegetables I have left from the farm are root vegetables. While I’d give my right arm for some fresh baby leaf lettuce from the farm, instead I’m still staring at the remaining beets, carrots, potatoes and celeriac. Don’t get me wrong, I love these vegetables, but after this many months I’ve grown bored with them and I’m chomping at the bit for the change of seasons. If you’re feeling that way as well, maybe a little recipe inspiration will get you through.

For starters, these lovely Beet Chips are my new favorite way to eat beets. Cooked without any oil or salt, they couldn’t be healthier, yet I’ve had parents write to me to tell their kids couldn’t get enough of them. I LOVE when I get mail like that! (I tried making this recipe similarly with celeriac with less than stellar results – if you have a recipe or technique that works, won’t you share it?) Continue reading