Monroe Iowa Community Garden

09/02/2026

The harvest is complete for tonight with fresh cabbage on the produce stand.

09/01/2026

The stand is stocked for the evening. Take what you need and leave what you can. Anyone available to take some extra watering shifts this week? If so, please message me and I’ll try to put a schedule together. 

09/01/2026

The stand looks inviting this morning!!

09/01/2026

The stand is stocked, there’s a hefty amount of okra, maybe even enough for pickling if anyone is interested in that.
As always, take what you need and leave what you can!

08/31/2026

Tired of watery home-canned salsa? Looking for a thicker, scoopable texture? The National Center for Home Food Preservation (NCHFP) offers a Tomato/Tomato Paste Salsa recipe designed to deliver just that! The recipe incorporates canned tomato paste to give a rich, thick consistency without risking food safety. go.iastate.edu/YHA7DD

08/31/2026

Produce stand is stocked and the garden got a big gulp of water tonight! It’s going to be another hot week!

08/30/2026

Onions should be harvested when the tops have fallen over and start to turn brown. If you want to store them, they need to be cured first.

Cure onions in a warm, dry, well-ventilated place, like a shed or garage. Spread them in a single layer on a clean, dry surface and let them cure for 2 to 3 weeks, until the tops and necks are completely dry and the outer skins begin to rustle. Once cured, cut the tops to about 1 inch above the bulb and discard any onions showing signs of decay. Use thick-necked onions first, because they do not store well.

Store cured onions in a mesh bag, wire basket, or crate that allows good air circulation. Keep them in a cool, moderately dry place such as a basement or garage. (if unheated garage, move onions before temperatures fall below 32F). Ideal storage conditions are 32 to 40F with 65-70% relative humidity.

All About Onions: https://go.iastate.edu/9B74SR

Iowa State University Extension and Outreach ISU Extension and Outreach - Agriculture and Natural Resources

08/28/2026

08/28/2026

What’s for supper tonight? Fresh fried okra, green pepper steak, stuffed green peppers, fried potatoes, cucumber salad, we’ve got you covered. Better than the grocery store and more affordable.
What are you doing this weekend, making salsa? We have a variety of peppers available whether you are looking for sweet or spicy heat we’ve got you covered there too.
It was a beautiful morning for a harvest and some dirt therapy, as always, we are continually looking for volunteers if you’re interested, please send a message. 

08/27/2026

Just finished canning 19-pints of Picante Sauce! All made with vegetables from my home garden—Tomatoes, Green and Jalapeño Peppers and Onions.

Part of the Community Garden’s long-range plan is to have classes on cooking and preserving fruits and vegetables.