Green Beans---Either Romano (flat Italian) or Blue Lake (round) variety. Which ever you get they are both delicious. Simply steam for a couple of minutes. If you want to get fancy, steam for a minute, then saute in a bit of olive oil and garlic until tender, about another minute or so.
Summer Squash---On Sunday I roasted up olive oil, garlic, sliced summer squash, cut up eggplant and chopped tomatoes at about 400 degrees for about an hour. I stirred it every so often and it was fantastic if I do say so myself. Fast and easy too. You could add some onion as well. You could also add a bit of mozzarella cheese. More ideas: put on BBQ, saute up with onion and chile and add to quesadilla or just steam up.
Eggplant---We have discovered that a lot of you like eggplant so we’re giving it to you more often this year. This is sweet as you know. You don’t need to salt to take out any bitterness as there is none. Roast up with the above recipe or slice, brush with olive oil, bake and eat or throw it on the BBQ with other stuff.
Tomatoes---You can make a nice sauce if you like or just eat. Use some in the roasted vegetables, of course.
Onion---Yellow ones. These just came out of the ground and are really sweet cooked up. Use some to roast the vegetables and I’m sure you’ll find uses for the rest!
Cucumber---Slicer. Yum. Make a cucumber sandwich with a bit of tomato.
Potatoes---Red. These were just dug up. The other day Wayne dug some especially for my sister as she (being a good Irish lass) was in great need. We could eat potatoes every day. I’ve been slicing a small one, sauteing until tender and adding my morning egg. Remember, keep the dirt on until you use them and DON’T put them in the refrigerator as it makes them “old.” Also, if you are going to keep them, put them in a dark bag or box away from your onions: the onions urge them along as well. Experience has taught us that!
Carrots---Red Core Chantenay. These large carrots are great sliced up for snacks or salads or cooked up such as in soups or carrot cake! Try the carrot cake recipe repeat and/ or Wayne’s slaw. Both scrumptious.
Chard---Wayne says you need a green so you get a small bunch of chard. Either steam like spinach or saute with garlic/ onion until nice and wilty. Go to David and Anna’s website at sonoma-guhin.blogspot.com to see a picture of what they did with their chard a few weeks ago and let all of us know what you’re doing with the vegetables. We want to get a lot of communication going.

Carrot Cake
Courtesy of loyal CSA members Kirsten Anderson and Kathleen Marsh

2 cups flour

2 tsp baking powder
1 1/2 tsp baking soda

2 tsp cinnamon
2 cups sugar

1 1/2 cups oil
4 eggs

2 cups grated raw carrots
18.5 oz can crushed pineapple, drained

1/2 cup chopped walnuts

Sift the flour, baking powder, soda and cinnamon together. Add the sugar and oil and stir well. Add the eggs, grated carrots, pineapple and nuts. Pour into pan (layer cake pans or 13 by 9” pans). Bake at 350 degs for 40 -45 minutes.
Cream Cheese Icing: 1/2 cup butter, 8 oz pkg cream cheese, 1/2 tsp vanilla, 1 lb powdered sugar. Cream butter and cream cheese. Add vanilla and sugar. Frost. Eat. Yum!

Wayne’s Carrot Slaw

1 or 2 carrots, grated

A handful of raisins if you have them
Dressing: A couple of spoonfuls of mayo, a little honey and a tad of vinegar to taste.
Blend the honey and mayo first. Then the vinegar to taste. Mix in with the carrots. Eat it all up. Don’t need much dressing as the carrots speak for themselves!


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








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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.