Sweet Peppers---Italicas. These are really great sauteed up but are also good in salads. Slice, saute up with garlic until nice and soft and use in sandwiches with tomato. Use them in the recipe if you make it. Slice up raw and make a tomato, pepper salad.
Cucumber---Sweet Slicer or Lemon. For a snack or salad or sandwich.
Carrots---Time for carrots again. Slice and eat for lunch or snacks. Use them in the recipe below.
Tomatoes---For all tomato needs including the recipe below. For all you meat eater, have you had a BLT yet?
Summer Squash---You can add these to the stew recipe. I usually do. Keep making those quesadillas.We’ve been having them for dinner every week. Throw on to the BBQ until nice and soft.
Eggplant---We love everything about eggplant and hope you do to. Slice and saute up until soft and use in sandwich with those sweet peppers. Make the recipe below, or a ratatouille with chopped squash, onions, garlic, basil, tomatoes all cooked up until tender. These also make great curry with some sauteed onion, garlic, curry powder. Additionally, they are really good on the BBQ. Put on whole until tender and then scoop out innards.
Tomatillos---Make salsa ( boiled tomatillos, garlic, chile, blended up; add a touch of salt and lime or even lemon juice and you’ve got it), saute up with the squash for those quesadillas (or over rice) or add a couple to the stew.
Chiles---Inferno. That’s what they’re called and they’re plenty hot but really tasty. If you want little or no heat slice lengthwise and remove the blistered membrane that holds the seeds. The yellow blistered area is the heat. Then use for salsa or the recipe to add some zing or to the squash combo. I would also put a chile into the stew.
Strawberries---For dessert!

Ukrainian Eggplant Stew
Adapted from a recipe from our pal, Mela, from many years ago

1 cup chopped onions

4 Tbsp olive oil
2 to 4 cups cut carrots

2 sweet peppers
up to 8 cups chopped eggplant

2 or so cups chopped tomatoes
2 or more cloves garlic

2/3 cup lemon juice
2 tsp sugar (optional)

Cayenne and black pepper
Saute onions until translucent. Add garlic and peppers. Then add everything else. Cover and simmer about 30 minutes. Take off lid and simmer, uncovered, until you like the amount of liquid that is left. Serve with rice or nice hearty bread or both. This is a very forgiving recipe. Cut it in half, add more or less of this or that. It will be delicious.


CORN/ MELON SITUATION: What about the corn? I can hear you. The first patch had poor pollination and then went past really quickly. There is a new patch that is supposed to be ready by next week. So, hopefully... Meanwhile Wayne says the melons are a week or two away.







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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.