Tag Archives: hats

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.

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