Bws 2013 09 05 a 005
1
H eirloom vegetables call for heirloom recipes. That maxim was put into prac- tice last week when my mother and I used a recipe passed down from my great-grandmother to pickle the summer’s red beet harvest. When word of our plan got out our ranks were bolstered by three fel- low garden- ers — Jessica Bellows, Diane Levy and Katy Woods — who brought enthu- siasm, six more helping hands and an extra bucket of beets to the day’s event. When the process was com- pleted six hours later we admired a kitchen table laden with 64 pint jars of the red beauties that promised to tide us over the winter. My great-grandmother, Laura Yates, came with my great-grandfa- ther, Dr. Absolom Yates, to Boulder in the 1890s. Laura who was a trained nurse worked at the Boulder Sanitarium while Absolom completed his medical training at the University of Colorado. In 1900 they moved to Lyons where Dr. Yates established a medical practice and conducted a drugstore where he sold ice cream made from milk produced at his own dairy. When the Yates and their two children, Alice and Solon, moved to the old Preffer farm one mile south of Berthoud in 1915 they turned their attention to farm life even though Laura continued to work as a private nurse. Later Dr. and Mrs. Yates lived in Stringtown — the line of houses extending east from Berthoud along present-day Highway 56 — and then in a house at the northeast corner of Fourth Street and Bimson Avenue in Berthoud. The recipe for pickled beets that was passed to Laura Yates during her youth in Kansas remains a family legacy. The list of ingredients my great- grandmother used for her pickled beets is short and simple — red beets, water, vinegar, sugar and salt. The canning process she followed, how- ever, is filled with subtleties that can spell the difference between failure and success. The process begins with a bucket of red beets — ideally no larger than golf balls — that have been thorough- ly scrubbed and rinsed. The green top of each beet should be trimmed to a length of about one inch but the tip or root of the beet should be left attached. The beets are then boiled in a kettle of lightly salted water for several minutes or to the point where the peels slip off easily when the beets are submerged in cold water. At this stage it is absolutely essential to retain the water in which the beets were boiled since it will be used later to make a pickling solution. When the beets have been peeled the one-inch top and root should be removed. Then a solution of two cups of water reserved from the first boil- ing is added to one cup of vinegar and one cup of sugar. The peeled and trimmed beets are then added to that mixture which is brought to a boil. When the pot containing the beets and the pickling solution has been removed from the stove burner, the beets are ready for canning. A tray of pint jars that have been turned mouth-down in a deep baking pan filled with about an inch of water is then taken from a 200 degree oven where they have been sterilizing for a half-hour or more. After the tray has been removed from the oven several jar lids are tossed in the hot water where they will remain until they are needed. The canning commences when the hot jars are filled to within about a quarter-inch of their rims with the piping hot beets and pickling solu- tion. The process is completed when a jar lid is retrieved from the pan of hot water, a moistened finger is rubbed around the jar rim, the jar lid is placed in position and a jar ring is screwed on. As the beets cool over the next several hours the jar lids pop to indicate that a seal has been formed. The filled jar of beets joins its pre- viously-canned comrades when it is placed beneath a towel or newspaper. Beets fade and lose their vibrant red color when exposed to the light and after all that work, who wants a jar of faded beets? The beets store nicely for several months and are best kept cov- ered or stored in a dark location until they are ready to be eaten. Simple is often times best and my great-grandmother’s pickled beet recipe that forgoes such ingredients as cinnamon and allspice allows the beet’s flavor to shine through with little interference. This winter my friends and family will enjoy the product of the old recipe that dates back at least a century and quite likely much longer. Visions of my great-grandmother preparing the beets at her childhood Kansas home will render the beets even sweeter for my mother and me since neither of us who can remember a time when pickled beets were not a family delicacy. Berthoud Weekly Surveyor September 5, 2013 Page A5 A LOOK AT BERTHOUD The historical society and Mark French are interested in obtaining and copying old photos from Berthoud’s past. Please contact Mark at 532-2147 if you have any photos you would like to share. Surveyor Columnist Mark French FOLLOW US ON TWITTER @BERTHOUDSURVEY AND LIKE US ON FACEBOOK COMMENT ON OUR TOP 3 STORIES EACH WEEK AT WWW.BERTHOUDSURVEYOR.COM Marching to a different beet Berthoud Family Physicians 401 10th St., Berthoud, CO www.BannerHealth.com To schedule an appointment, call (970) 532-4910 STUDENT OF THE WEEK During the last school year Joel Sexson competed in the WordMasters Challenge, an analogy and verbal reasoning test for grades three to eight. Out of nearly 150,000 students nationwide, Sexson, along with 54 other students, attained a perfect score on the WordMasters Challenge. “ey introduced it to us and then we started studying the words,” said Sexson. “Studying for the challenge was mostly like normal school work, but a little bit more fun.” Math and science are Joel’s favorite subjects. B c a g s o t s “ n f BERTHOUD ELEMENTARY SCHOOL Photo by Mark French Shirley French, Katy Woods, Jessica Bellows and Diane Levy hard at work peel- ing beets before canning them. Kenneth Krieger Jan. 11, 1939 — Sept. 2, 2013 Kenneth Roy Krieger, 74, of Berthoud, passed away Monday, Sept. 2, 2013, in Loveland from a heart related illness. Ken was born Jan. 11, 1939, at the family home in Berthoud to Conrad and Leora (Dreith) Krieger. He graduated from Berthoud High School in 1957. This farm boy found his way to Chicago, Ill., where he worked for Midway Airlines and met his fu- ture bride, Judith M. Petre of East Aurora, N.Y. They married Oct. 15, 1960, in Chicago then made their first home in Longmont, Colo. They have lived in Berthoud since 1968. Ken was a worker, holding a va- riety of jobs before retiring from Adolph Coors Co. after 20 years, first at the Longmont barley receiving station, then the brewery in Golden. In retirement he continued to work on projects at home, at his children’s properties, for extended family and friends and, most recently, on the relocation of a historical cabin for the Berthoud Historical Society. He dabbled in many hobbies including gardening, prospecting, attending farm and antiquing auctions, tinker- ing with cars and Cushmans, geneal- ogy and the history of Germans from Russian, and blessing us all with homemade smoked German sausage and egg noodles. His laugh, abundant humor and helpfulness will be sorely missed. Ken is survived by his wife Judith Krieger of Berthoud; his children Mary (Tim) Gorman of Berthoud, Jeff (Chandra) Krieger of Loveland, Lisa Schramma of Loveland, Chuck (Kris) Krieger of Osakis, Minn.; siblings Alvin (Betty) Krieger of Loveland, Laurene Ellis of Loveland, Jim (Marilyn) Krieger of Fort Collins; granddaughters Jocelyn Powell, Caitlin Hummel, Erica Schramma, Kelsey Schramma, Kendal Krieger, Jacie Krieger; great- grandchildren Samantha Sorenson, Aspen Sue and Rowan Hummel; as well as numerous cousins, nieces, nephews and a wealth of friends. Cremation has been completed. Visitation with the family will be held at the Viegut Reception Center on Friday, Sept. 6, 2013, from 4 -7 p.m. Per Ken’s request, a celebration will be held at a later date with de- tails to follow. Donations in his name to the Berthoud Historical Society, PO Box 225, Berthoud, CO 80513 or Pathways Hospice, 305 Carpenter Rd. Fort Collins, CO 80525. Go to www.viegutfuneralhome.com for condolences. Wally Birkley Oct. 30, 1941 — Aug. 29, 2013 Wally Gene Birkley, 71, passed away at his home in Berthoud on Aug. 29, 2013. Wally was born Oct. 30, 1941 in New Castle, Neb. to Orville and Lyla Anfinson Birkley. Wally moved with his family to Loveland in 1948. Wally graduated from Loveland High School in 1960. On March 14, 1964 Ruby Dreith and Wally Birkley were married in Astoria, Ore. Wally enlisted in the U. S. Coast Guard in February 1963. Wally was stationed aboard the USCGC Mallow in Astoria, Ore., and Honolulu, Ha. Wally was honorably discharged as an E-5 Storekeeper February 1969, serving four years active duty and two years in the reserves. Wally and Ruby returned to Colorado upon completion of his ac- tive military duties. Wally went to work for Community Finance in Denver. Wally then went to work as a manager for Local Loan Finance Company in Arvada. Wally and Ruby moved back to Loveland in 1975. Wally and Ruby moved to Berthoud in February 1977, when Wally ob- tained employment at Berthoud National Bank. Wally worked for Berthoud National Bank for almost 26 years, retiring in January 2003. During his employment at Berthoud National Bank, Wally was manager of Berthoud Industrial Bank and a loan officer in construc- tion lending. Wally was a member of the Berthoud Chamber of Commerce and the Berthoud Lions Club for many years. Wally served as treasurer in both orga- nizations. Wally was also a member of the Mead Fishing Club and the Berthoud Gun Club for several years. Wally enjoyed fishing, camping, riding his motorcycle, rides in his dune buggy and “Beemer,” and four- wheeling. Wally was also a skilled woodworker. If you showed Wally a picture of something, he could build it for you. Wally won many blue rib- bons at the Larimer County Fair for his woodworking skills on the lathe. Wally built several pieces of furniture for his home and family. Wally is survived by his wife Ruby of Berthoud; daughter Marissa Fisbeck and husband Scott of Windsor; granddaughters Ali Hensel, Sophia Fisbeck, and Stella Fisbeck; grandsons Merick Fisbeck and Breckin Fisbeck; sisters Marlys Arndt of Loveland and Phyllis Crispe and hus- band Jack of Castle Rock; brother Wayne Birkley and wife Colleen of Hawk Springs, Wyo.; brothers- in-laws Mart Dreith and wife Sue of Milliken, Dick Dreith and wife Margie Rosborough of Loveland, Dennis Dreith and wife Rose of Milliken, Bill Dreith of Loveland; nu- merous nieces and neph- ews. Wally was preceded in death by his parents, in-laws Reuben and Emma Dreith, and a brother-in-law Mike Arndt. Services for Wally will be held Sunday, Sept. 8 at 11 a.m. at his home in Berthoud. In lieu of flowers, the family requests memorial contri- butions be made to Pathways Hospice or Wounded Warriiors, c/o of Viegut Funeral Home. Go to www.viegutfuneralhome.com for condolences. OBITUARIES Ken Krieger Wally Birkley
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Berthoud, Colorado, Then and now, history, Beets, canning
Transcript of Bws 2013 09 05 a 005
Heirloom vegetables call for heirloom recipes. That maxim was put into prac-
tice last week when my mother and I used a recipe passed down from my great-grandmother to pickle the
summer’s red beet harvest. When word of our plan got out our ranks were bolstered by three fel-low garden-ers — Jessica Bellows, Diane Levy and Katy Woods — who brought enthu-siasm, six more helping hands and an extra bucket of beets to the day’s
event. When the process was com-pleted six hours later we admired a kitchen table laden with 64 pint jars of the red beauties that promised to tide us over the winter.
My great-grandmother, Laura Yates, came with my great-grandfa-ther, Dr. Absolom Yates, to Boulder in the 1890s. Laura who was a trained nurse worked at the Boulder Sanitarium while Absolom completed his medical training at the University of Colorado. In 1900 they moved to Lyons where Dr. Yates established
a medical practice and conducted a drugstore where he sold ice cream made from milk produced at his own dairy. When the Yates and their two children, Alice and Solon, moved to the old Preffer farm one mile south of Berthoud in 1915 they turned their attention to farm life even though Laura continued to work as a private nurse. Later Dr. and Mrs. Yates lived in Stringtown — the line of houses extending east from Berthoud along present-day Highway 56 — and then in a house at the northeast corner of Fourth Street and Bimson Avenue in Berthoud. The recipe for pickled beets that was passed to Laura Yates during her youth in Kansas remains a family legacy.
The list of ingredients my great-grandmother used for her pickled beets is short and simple — red beets, water, vinegar, sugar and salt. The canning process she followed, how-ever, is fi lled with subtleties that can spell the difference between failure and success.
The process begins with a bucket of red beets — ideally no larger than golf balls — that have been thorough-ly scrubbed and rinsed. The green top of each beet should be trimmed to a length of about one inch but the tip or root of the beet should be left attached. The beets are then boiled in a kettle of lightly salted water for several minutes or to the point where the peels slip off easily when the
beets are submerged in cold water. At this stage it is absolutely essential to retain the water in which the beets were boiled since it will be used later to make a pickling solution.
When the beets have been peeled the one-inch top and root should be removed. Then a solution of two cups of water reserved from the fi rst boil-ing is added to one cup of vinegar and one cup of sugar. The peeled and trimmed beets are then added to that mixture which is brought to a boil. When the pot containing the beets and the pickling solution has been removed from the stove burner, the beets are ready for canning.
A tray of pint jars that have been turned mouth-down in a deep baking pan fi lled with about an inch of water is then taken from a 200 degree oven where they have been sterilizing for a half-hour or more. After the tray has been removed from the oven several jar lids are tossed in the hot water where they will remain until they are needed.
The canning commences when the hot jars are fi lled to within about a quarter-inch of their rims with the piping hot beets and pickling solu-tion. The process is completed when a jar lid is retrieved from the pan of hot water, a moistened fi nger is rubbed around the jar rim, the jar lid is placed in position and a jar ring is screwed on. As the beets cool over the next several hours the jar lids pop to
indicate that a seal has been formed. The fi lled jar of beets joins its pre-
viously-canned comrades when it is placed beneath a towel or newspaper. Beets fade and lose their vibrant red color when exposed to the light and after all that work, who wants a jar of faded beets? The beets store nicely for several months and are best kept cov-ered or stored in a dark location until they are ready to be eaten.
Simple is often times best and my great-grandmother’s pickled beet recipe that forgoes such ingredients as cinnamon and allspice allows the
beet’s fl avor to shine through with little interference. This winter my friends and family will enjoy the product of the old recipe that dates back at least a century and quite likely much longer.
Visions of my great-grandmother preparing the beets at her childhood Kansas home will render the beets even sweeter for my mother and me since neither of us who can remember a time when pickled beets were not a family delicacy.
Berthoud Weekly Surveyor September 5, 2013 Page A5
A LOOK AT BERTHOUD
The historical society and Mark French are interested in obtaining and copying old photos from Berthoud’s past. Please contact Mark at 532-2147 if you have any photos you would like to share.
Surveyor Columnist
Mark French
FOLLOW US ON TWITTER @BERTHOUDSURVEYAND LIKE US ON FACEBOOK
COMMENT ON OUR TOP 3 STORIES EACH WEEK AT WWW.BERTHOUDSURVEYOR.COM
Marching to a different beet
Berthoud Family Physicians401 10th St., Berthoud, CO
www.BannerHealth.comTo schedule an appointment, call (970) 532-4910
STUDENT OF THE WEEK
During the last school year Joel Sexson competed in the WordMasters Challenge, an analogy and verbal reasoning test for grades three to eight. Out of nearly 150,000 students nationwide, Sexson, along with 54 other students, attained a perfect score on the WordMasters Challenge. “� ey introduced it to us and then we started studying the words,” said Sexson. “Studying for the challenge was mostly like normal school work, but a little bit more fun.” Math and science are Joel’s favorite subjects.
B
cagsot s“nf
BERTHOUD ELEMENTARY SCHOOL
Photo by Mark FrenchShirley French, Katy Woods, Jessica Bellows and Diane Levy hard at work peel-ing beets before canning them.
Kenneth KriegerJan. 11, 1939 — Sept. 2, 2013
Kenneth Roy Krieger, 74, of Berthoud, passed away Monday, Sept. 2, 2013, in Loveland from a heart related illness. Ken was born Jan. 11, 1939, at the family home in Berthoud to Conrad and Leora (Dreith) Krieger. He graduated from Berthoud High School in 1957. This farm boy found his way to Chicago, Ill., where he worked for Midway Airlines and met his fu-ture bride, Judith M. Petre of East Aurora, N.Y. They married Oct. 15, 1960, in Chicago then made their fi rst home in Longmont, Colo. They have lived in Berthoud since 1968.
Ken was a worker, holding a va-riety of jobs before retiring from Adolph Coors Co. after 20 years, fi rst at the Longmont barley receiving station, then the brewery in Golden. In retirement he continued to work on projects at home, at his children’s properties, for extended family and friends and, most recently, on the relocation of a historical cabin for the Berthoud Historical Society. He dabbled in many hobbies including gardening, prospecting, attending
farm and antiquing auctions, tinker-ing with cars and Cushmans, geneal-ogy and the history of Germans from Russian, and blessing us all with homemade smoked German sausage and egg noodles. His laugh, abundant
humor and helpfulness will be sorely missed.
Ken is survived by his wife Judith Krieger of Berthoud; his children Mary (Tim) Gorman of Berthoud, Jeff (Chandra) Krieger of Loveland, Lisa Schramma of Loveland, Chuck (Kris) Krieger of Osakis, Minn.; siblings Alvin (Betty) Krieger of Loveland, Laurene Ellis of Loveland, Jim (Marilyn) Krieger
of Fort Collins; granddaughters Jocelyn Powell, Caitlin Hummel, Erica Schramma, Kelsey Schramma, Kendal Krieger, Jacie Krieger; great-grandchildren Samantha Sorenson, Aspen Sue and Rowan Hummel; as well as numerous cousins, nieces, nephews and a wealth of friends.
Cremation has been completed. Visitation with the family will be held at the Viegut Reception Center on Friday, Sept. 6, 2013, from 4 -7 p.m. Per Ken’s request, a celebration will be held at a later date with de-tails to follow. Donations in his name to the Berthoud Historical Society, PO Box 225, Berthoud, CO 80513 or
Pathways Hospice, 305 Carpenter Rd. Fort Collins, CO 80525.
Go to www.viegutfuneralhome.com for condolences.
Wally Birkley Oct. 30, 1941 — Aug. 29, 2013
Wally Gene Birkley, 71, passed away at his home in Berthoud on Aug. 29, 2013.
Wally was born Oct. 30, 1941 in New Castle, Neb. to Orville and Lyla Anfi nson Birkley. Wally moved with his family to Loveland in 1948. Wally graduated from Loveland High School in 1960.
On March 14, 1964 Ruby Dreith and Wally Birkley were married in Astoria, Ore.
Wally enlisted in the U. S. Coast Guard in February 1963. Wally was stationed aboard the USCGC Mallow in Astoria, Ore., and Honolulu, Ha. Wally was honorably discharged as an E-5 Storekeeper February 1969, serving four years active duty and two years in the reserves.
Wally and Ruby returned to Colorado upon completion of his ac-tive military duties. Wally went to work for Community Finance in Denver. Wally then went to work as a manager for Local Loan Finance Company in Arvada. Wally and Ruby moved back to Loveland in 1975. Wally and Ruby moved to Berthoud in February 1977, when Wally ob-
tained employment at Berthoud National Bank. Wally worked for Berthoud National Bank for almost 26 years, retiring in January 2003. During his employment at Berthoud National Bank, Wally was manager of Berthoud Industrial Bank and a loan offi cer in construc-tion lending.
Wally was a member of the Berthoud Chamber of Commerce and the Berthoud Lions Club for many years. Wally served as treasurer in both orga-nizations. Wally was also a member of the Mead Fishing Club and the Berthoud Gun Club for several years.
Wally enjoyed fi shing, camping, riding his motorcycle, rides in his dune buggy and “Beemer,” and four-wheeling. Wally was also a skilled woodworker. If you showed Wally a picture of something, he could build it for you. Wally won many blue rib-bons at the Larimer County Fair for his woodworking skills on the lathe. Wally built several pieces of furniture for his home and family.
Wally is survived by his wife Ruby of Berthoud; daughter
Marissa Fisbeck and husband Scott of Windsor; granddaughters Ali Hensel, Sophia Fisbeck, and Stella Fisbeck; grandsons Merick Fisbeck and Breckin Fisbeck; sisters Marlys
Arndt of Loveland and Phyllis Crispe and hus-band Jack of Castle Rock; brother Wayne Birkley and wife Colleen of Hawk Springs, Wyo.; brothers-in-laws Mart Dreith and wife Sue of Milliken, Dick Dreith and wife Margie Rosborough of Loveland, Dennis Dreith and wife Rose of Milliken, Bill Dreith of Loveland; nu-merous nieces and neph-
ews.Wally was preceded in death by his
parents, in-laws Reuben and Emma Dreith, and a brother-in-law Mike Arndt.
Services for Wally will be held Sunday, Sept. 8 at 11 a.m. at his home in Berthoud. In lieu of fl owers, the family requests memorial contri-butions be made to Pathways Hospice or Wounded Warriiors, c/o of Viegut Funeral Home.
Go to www.viegutfuneralhome.com for condolences.
OBITUARIES
Ken Krieger
Wally Birkley
