Fennel---Fennel is a wonderful mildly flavored herb that is as versatile as it is delicious. Great braised as a side dish or raw in a salad. To braise it simply slice up the bulb and saute in a bit of olive oil and garlic. Add a touch water, turn down heat, cover and simmer slowly until it is nice and tender. Watch it doesn’t burn!
Summer Squash---We know you keep getting summer squash. It’s something we have a lot of right now so we pass all that bounty on to you. Saute up with garlic, onion, tomatillo or saute some up with the garlic and onion and add some nice chopped basil, a bit of lemon juice and serve with a pasta such as orzo. Of course you can just steam it as well or eat it raw in salad or for snacks.
Cabbage---Early Jersey Wakefield. This is an old cabbage that dates back to 1840! It was developed by Francis Brill in Jersey City, New Jersey. It makes wonderful cabbage salads and is also quite tasty sauteed up. With this heat, I’d vote for the salad. Here’s one that Wayne learned from our friend David: a bit of seasoned rice vinegar, olive oil and a clove of garlic. Refrigerate for a few minutes while you finely slice the cabbage. Then add the marinade (don’t need much) and enjoy. Lee said she and Queta had delicious fish tacos that were topped with some of this cabbage. Try that too!
Garlic---You must need garlic. If you need more than we give you, please let us know.
Cucumbers---Lemon. Delightfully refreshing on a hot day! Eat and enjoy. I hope all the people who have been looking for lemon cucumbers come by the Farm Stand this week.
Sweet Basil---The basil has been having a hard time outrunning the bugs but it’s finally coming out ahead. You can make the “official” pesto recipe below or do it my way: stuff the processor with lots of basil, add a few (at least four) cloves of garlic and a touch of salt. Blend in olive oil to the desired texture that you like and add some Parmesan cheese until it tastes the way you like it. Then put over hot pasta or use any of the other suggestions below. Try the pesto chicken. We haven’t but it sounds good.
Tomatillos---First take the papers off, then either saute up with summer squash or make a quick salsa: boil up with garlic in water or broth. Blend up with a chile and salt to taste. We think the saute this week. Squash and tomatillos go together so well. Then add them to quesadillas with some of that cabbage.
Green Beans---Either Romano or Tema. Steam ‘em up!

Pesto
from From Asparagus to Zucchini, A Guide to Farm Fresh Seasonal Produce

3/4 cup extra virgin olive oil

1 (or more) garlic clove
1/4 tsp salt

1/3 cup freshly grated Parmesan cheese
1 Tbsp pine nuts or walnut pieces

4 cups fresh basil leaves

Place all ingredients except basil leaves in food processor or blender. Blend until smooth, then add basil, a handful at a time, blending until all the basil is incorporated and pesto is somewhat smooth.
Uses: Mix with hot pasta, rice or other grains. Use as a sauce for fish, chicken or pork. Top a baked potato or fill an omelette. Use on pizzas and in tomato sauces.
PS Pesto freezes great. Leave the cheese out if you are going to freeze it. Just put into ice cube trays and when frozen pop into a freezer bag for later use. We’re still working on our last year’s and I had to make more on Sunday.

Pesto Chicken
Recipe By : Maine Ingredients from the Internet
6 boneless chicken breast halves

2 tablespoons olive oil
2 tablespoons chopped parsley

5 teaspoons lime juice
2 tablespoons lemon juice

3 heaping tsp basil pesto
1 large garlic clove -- minced

salt and pepper
Whisk together all ingredients except chicken. Pour over chicken and marinate 4-6 hours.
Place in baking dish and bake at 350° for 45 minutes.







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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.