Northern & Central Midwest

July, 2003
Regional Report

Web Finds

Identify Insects
This Insect ID page of the University of Wisconsin Insect Diagnostic Lab has great photos of garden and household pests as well as access to all the state Extension publications about these pests.

Recipes

Beet Salad
The beets are in!

Ingredients
3 pounds beets
6 tablespoon olive oil
4-1/2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup diced red onion
2 large hard-cooked eggs
1 tablespoon parsley

Preparation
Roast beets in 400 degree oven until tender (about an hour, depending on the size of the beets) or boil until tender. Cool, peel and cut into one-half inch chunks.

Whisk together oil, all the vinegar, the mustard, honey, salt, and pepper. Toss beets with dressing; let stand 1 hour, tossing occasionally. Finely chop eggs mix with parsley. Arrange on serving plate covered with washed bibb or buttercrunch lettuce.

Makes about eight servings.

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