Tomatoes---You should be getting a regular supply of tomatoes from now on. There may be some sungolds this week along with the red ones. Don’t know as of this writing. Enjoy all of them.
Cabbage---Lee says the Thai restaurant in the mall in Santa Rafael (and also on Mendocino Ave in Santa Rosa) makes a salad with cabbage, tomatoes, carrots, rice vinegar a touch of garlic and sugar. Try it! She also suggests making a whole meal out of the salad by adding some cooked chicken or fish. Make tacos and use cabbage instead of lettuce. We did and they were ever so good.
Strawberries---These are the ever bearing Seascapes. They are finally taking off. Try to wait until you get home to eat them all up.
Broccoli---You’ve been getting quite a bit of broccoli. There’s a recipe below if you want to try something a little different. We haven’t tried it but it’s from John Ash and it sounds easy and good. If you don’t want to make the recipe you could saute up with garlic or just steam. Mix with chopped sauteed squash and a tomato or two for a nice rice or pasta topping.
Summer Squash---We have a new employee at the Farm Stand, Judy Hillendale, who makes these into fritters. She says it’s a sure-fired way to get kids to eat their summer squash. And she should know since she’s still practically one herself! Here’s Judy’s recipe. Grate the squash with a cheese grater. Add an egg and enough flour to make it the consistency of pancake batter. Add oil or butter to a skillet. Make little patties and saute until brown on both sides. Eat! Judy likes hers with ketchup. I would like them with a tad of butter. You may want syrup! Test them out and see what you ( and your kids) think.
Carrots---Snack on a few, shred some up with the cabbage, cook up with other vegetables and put over rice. Here’s a good way to use lots of vegetables: Vegetables Over Rice: Into a steamer basket put some sliced onions and chopped carrots. Steam for a few minutes and add other vegetables in order of how long they take to become tender. When everything is tender, put vegetables into a bowl and serve up over rice, topped with a bit of cheese of any kind.
Red Onions---Sweet for salads, really sweet cooked up.

Laurie’s Broccoli Sauce for Pasta
from John Ash Cooking One on One

John says this is a recipe from the late Laurie Colwin who wrote for Gourmet magazine a well as being a novelist and editor. In her comments, she says this sauce is a great way to get non broccoli eaters to eat it.

1 pound broccoli crowns (no stems)

1/3 cup chicken stock (may need to thin sauce)
3 Tbsp olive oil

2 large garlic cloves
1 pound dried ziti or fusilli

Salt and freshly ground pepper
Juice of 1/2 lemon

1/2 cup grated Parmesan or Pecorino cheese

Steam the broccoli. Then saute in the olive oil with the garlic until the garlic is soft. Toss it all in the blender with pepper, a pinch of salt, the juice of the lemon and blend it all up with more olive oil and serve it on the pasta with lots of cheese.








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EGGS---Our chickens are starting to lay their eggs! Hooray. These beautiful and delicious eggs are available at the Farm Stand. Better watch out, though: the customers at the Ferry Plaza Farmers' Market would take them all if we'd let them. You all get priority! Come check them out and see what a really fresh egg looks and tastes like.




Calling all loyal CSA members. We would love to put your recipes in the Menu. If you have anything that you'd like to share, please e-mail me at evie@tierravegetables.com and most likely your recipe (or comment) will make its way to this little Menu.