Carrots---Nantes. Hooooooray! We have gone a long time without carrots. Right, Cheryl? The first planting drowned and now we have these. Yippee! Unfortunately, the subsequent planting didn’t germinate during that first heat spell a few weeks ago. We may have another carrot drought. But for now, “let them eat carrots!” as a wise person once said. (I think it was Cheryl!). Munch, crunch, eat ‘em up.
Summer Squash---We have given you enough this week to make our friend Eleanor’s bisque recipe below. It’s a tried and true one so give it a try! I have gotten addicted to squash quesadillas. If you don’t make the soup, make a few of them this week: sauteed onion/garlic/squash added to a nice flour tortilla and cheese.
Beans---Romano (flat) or Blue Lake variety. Steam, saute, enjoy. The “Tierra” way to cook them is this: rinse off, throw whole into the steamer, cook for a couple of minutes. Take out of steamer and put on plate. Hold on to the “handle” end and eat. Plate will be full of little handles unless you eat them as well.
Broccoli---Just a bit to steam or add to a pasta sauce or salad.
Red Onions---These onions have been really sweet both in salads and sauteed up. Try them both ways.
Cucumbers---Market More. Slicers. Eat some in a sandwich, and snack. Try the refreshing recipe below.
Chard---The holes mean the bugs like it. We like to saute it up (after washing off dirt) with sweet red onions garlic and a bit of broth. Cover and simmer slowly until it’s all wilted. Remember, a lot turns into a little after it’s cooked.
Herbs---Basil and Mint. Just in case you make the recipes, you’ve got the herbs you need.

Tzatziki Cucumbers
Adapted from From Asparagus to Zucchini, A Guide to Farm Fresh Seasonal Produce

1 Medium Cucumber, chopped

8 oz yogurt
2 garlic cloves, chopped

1 Tbsp chopped fresh mint or 1/4 tsp dried
2 Tbsp olive oil

1 Tbsp lemon juice
Chopped red onion to taste
Combine all ingredients. Chill and serve.

Eleanor’s Zucchini Bisque
Created by our friend, Eleanor

1 Onion, chopped

1/2 cup or less, butter
2 lbs (8 cups) shredded summer squash

21/2 cups chicken stock
1/2 tsp nutmeg

1/2 to 1 tsp curry powder
2 Tbsp fresh basil

1 can evaporated milk
Cook onion in butter until limp. Add shredded squash, stock and spices. Bring to boil and simmer for 15 minutes. Puree in food processor or blender. Add canned milk. Garnish with more fresh basil. Serve hot or cold.







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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.