Sweet Peppers---Either Stays Green or Ivory Bell. These sweet peppers are good either raw or cooked. They are an excellent addition to any salad/ soup, such as the ones we’re giving you today. If you like you can slice and saute for a sandwich addition as well. Try the gazpacho, though. These would be so great with it.
Corn---A bicolor sweet corn. A couple of ears. Corn still spotty. Steam or boil up quickly; just until it’s hot.
Tomatoes---Enough to make the gazpacho or bread salad and have a few left over to eat. If you want to freeze or can, please let us know. We can make you a deal and now’s a good time to go for it.
Celery---This is a summer celery which means it is a little tougher than spring or fall celery. It is really flavorful and works well in salads or sandwiches if you chop it very finely. It would make a wonderful soup on its own or an addition to soup such as the gazpacho below.
Basil---For salad or soup or even sandwiches. You may get enough to make another batch of pesto. If you make pesto, add some parsley. It’s a nice addition. Also, if you want a bunch to really make and freeze pesto, let us know and we can get if for you next week or you can pick it up at the Farm Stand.
Parsley---I love the smell of both of these herbs. Add to the soup, salad, sandwiches, potatoes if you have ‘em.
Cucumber---Lemon. If you make the recipe this week you need these. If you don’t (and why wouldn’t you, they are such easy and delicious recipes) you can always just eat them as is or in a sandwich or two.
Garlic---For all garlic needs.
Summer Squash---There’s a song that has a line, “How can I miss you if you won’t go away?” You will miss the squash when it’s gone. I sauteed up a huge amount with garlic and a tad of broth the other night. The two of us ate it all up. Still great on the grill and if you’re really ambitious you could make bread.

Gazpacho
Courtesy of and with thanks to Alayne Tamayo of La Tortilla Factory fame

1/2 cup water

1/4 cup extra virgin olive oil
5 large ripe Tierra Tomatoes

2 - 4 cloves garlic
1 Tbsp honey

1/4 cup lemon juice
1/2 tsp sea salt

1 bunch ( big handful) basil
Blend all of the above in a blender until smooth. Add one or all of the following condiments:
Chopped avocado, Bell pepper, Celery, Onion, Cucumber.
Make ahead. Alayne says it’s really good when thoroughly chilled and that it’s a very forgiving recipe so don’t be afraid. Be creative adding more of less of the ingredients as you like.

Bread Salad Panzanella
Loosely adapted from Michele Anna Jordan’s California Home Cooking, Mollie Katzen’s Vegetable Heaven and Judy Gether’s Italian Country Cooking

4 - 5 slices day old Italian or sourdough bread (about 11/2 to 2 cups)

4 - 5 basil leaves, cut into julienne
3 to 4 cups chopped tomatoes

3 Tbsp extra virgin olive oil
3/4 - 1 cup sweet red onion, chopped

2 - 3 Tbsp Balsamic vinegar
l large cucumber, cut into pieces

2 - 3 galic cloves, pressed or choppe

1.) If bread is old, break into bite sized pieces. If new, slice and put in oven to toast.
2.) Mix all ingredients except bread
3.) Toss the bread around in the mix.
4.) Taste and add more of this and that. Fresh mozzarella would be a good addition.
5.) Cover and put in the refrigerator for at least 30 minutes for all flavors to come together.
6.) Enjoy! This is a very forgiving recipe so don’t worry, relax.

VISIT THE FARM: Please come on in for a visit whenever you can and bring the kids!








.


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.