Archive for March 22nd, 2021

Group B this Week…really…Group B! and other Good Stuff at Bee Healthy–

Yes, time flies and I often have trouble tracking the weeks….Rico pointed out to me last week that he was pretty sure he was Group A and it was his turn and not Group B as I posted…and he was right! So, THIS week is Group B (2nd and 4th Thursday of the month)…

Boxes: ORG Rainbow Swiss Chard, ORG Lemons, ORG Cucumber, and 1# ORG Red Beets (all important ingredients to a dynamite Swiss Chard Salad–Recipe below), and 2 Avocados, 4 Heirloom Oranges, ORG Celery, ORG Red Cabbage, ORG Mini Rainbow carrots– 12 oz bag, ORG Red Onion, and 1-1/2# bag of baby Honey Gold Potatoes (full of flavor)–all for $30. (Remember: 10% off your other groceries or such with the purchase of your BOX!)


Swiss Chard, Red Beets, and Spinach (for sale in the fridge) are all in the same healthy family. In Dr. Abel’s book The Eye Care Revolution he reminds us multiple times about the value of spinach for eye health. He recommends spinach multiple times a week. We sell a 1/2# bag of Organic Baby Spinach for $3.75–what you don’t eat in 4 days throw into a pan with water, cook till tender, and sprinkle with a little vinegar–enjoy as a green side dish. Spinach (as well as broccoli) is just as healthy cooked as raw…its nutritional value is not diminished like so many of the other veggies! In Dr. Walters book Minerals for the Genetic Code he states that beets have the ability to rebuild damaged DNA–that is miraculous to my way of thinking! Red Beets can be wrapped in foil and baked in the oven like a potato. Test with a fork for doneness. They can be peeled (slips off easily when cooked), sliced and eaten with a little butter (or vinegar again), or store in the fridge to make Harvard Beets for a different meal…yummy! (A recipe from The Farmer’s mom!–sweet and sour in one dish…reminiscent of pickled beets. Recipe below, too!)

Avocados are the healthy fat that was demonized a decade (or two) back, but has been redeemed, and its place on the good food side restored. Potatoes have suffered the same fate (demonization) though they are an excellent source of potassium. The problem with many folks isn’t the potatoes, but the way their body stores the carbs in potatoes as adipose fat. Also, potatoes are a nightshade, along with tomatoes and peppers, so that can create problems for some folk’s systems, too. We love our potatoes–Purple Viking is our favorite, Russets is my least favorite…sometimes dry and bland… but we tend to eat them seasonally and not 24/7/12 months out of the year.

I think you have heard me speak of anthocyanins (red/purple coloring in foods) which are high in antioxidants to help eliminate the toxic waste of normal cell activities, and some impaired functions of our cell activity as well…this box has Red Cabbage, Red Beets, Red Onion, and Rainbow Mini-carrots with Red pigmentation. To your HEALTH!


(Recipe by Hilah cooking at

Serves 4

Swiss chard can easily be ribbon cut and added to any salad, but the beauty of this recipe is the chard is softened by letting it sit for 15-20 minutes–this breaks down the tougher fibers in the leaves.  Excellent flavor–recipe is a keeper to make over and over.


3 cups chopped Swiss Chard

4 t. olive oil

2 t. red wine vinegar or cider vinegar

2 t. Lemon juice

2 t. maple syrup

Salt and pepper, a couple of shakes each

1 c. diced cucumber

1 small beet, sliced thinly and slices cut into quarters (raw)

½ c. golden raisins or dried cranberries

¼ c. toasted sunflower seeds


  1. Cut the stems out of the chard and put them back in the refrigerator for making hot dog stir-fry later. Stack the chard leaves and roll them into a tight cylinder.  Cut the cylinder into ¼” slices, giving you long chard ribbons.  That’s called a chiffonade!
  2. Put chard into a large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
  3. Add everything else and toss.
  4. Let it sit 15-30 minutes to get the chard leaves softened.  Eat it and be the healthiest person you know.


Serves 4

4 cooked beets—peeled and cubed

2 to 4 T butter

1 T. sugar

1 t. cornstarch

2 t. vinegar

Re-heat beets in a saucepan with 2/3 C. water. Add butter, sugar, vinegar. Dissolve cornstarch in a small amount of water, and add to beets. Bring to a boil, reduce heat to a simmer, and cook until thickened.