Tomatoes---We finally can put tomatoes in the boxes! What a year so far. First the rain, now the heat. Let’s hope it settles down for awhile. Meanwhile, enjoy the tomatoes. Make one of the salads below and try to beat the heat this week. There will be more tomatoes on their way.
Summer Squash---It’s so hot Lee says don’t cook this week. Steam this just a bit and make a salad with some of the other stuff in the box. We’ve got two easy ideas below.
Cucumbers---Lemon and Slicers. Don’t need to peel the lemons, do need to peel the slicers. Try this refreshing recipe: peel if necessary and slice. Sprinkle a bit of chile powder, salt and lime juice on to the cucumbers. Eat with toothpicks (as our friend, Queta’s four year old does) or use fingers or a fork. This is a very common roadside snack in Mexico, with many different fruits and vegetables being used.
Chile Powder---Either Espelette or Boldog paprika. The Espellete is a bit hotter. Use for the above suggestion. You could also add a bit to the vegetable salad to perk it up. By the way, Boldog means “Happy” in Hungarian.
Broccoli---Steam for just a bit and then use with other stuff in the box to make a salad or cook some up with the pearl onions.
Pearl Onions---AKA Boiling/Pickling. Lee & Wayne have been trying to grow these for many years and this is the first time they’ve had such a bountiful crop. We haven’t experimented with them very much so if you have any ideas, please let us know. To remove skins, drop into boiling water for about a minute, then into cold. Skins should slip off. Then try braising them: Here’s The Victory Garden Cookbook recipe: Heat a bit of butter and oil in a saute pan and add the onions. Gently saute until browned. Then add broth, wine or water, a bay leaf and parsley if you have any. Boil, cover, reduce heat and gently cook until tender, about 15 to 20 minutes. Watch they don’t burn!!! These would be good on the BBQ as well. Experiment and let us know.
Carrots---Always good for snacking on or for putting into salads.

Basic Vegetable Salad
from The Victory Garden Cookbook by Marian Morash

Miriam says there is no limit to the possible combinations in a vegetable salad. You can use pre-cooked, blanched or raw vegetables. She suggests mixing it up for a little crunch. You can mix them all together or serve separately. Basically, for this week’s vegetables, just mix tomatoes, (blanched) summer squash, cucumbers, (blanched) broccoli, carrots and onions together. Make a vinaigrette. Here’s hers: 1 clove garlic, chopped, 1/4 tsp salt, 2 Tbsp wine vinegar, 1/4 tsp Dijon mustard (optional), 9 Tbsp olive oil and freshly ground pepper. (I think you can us less oil.) Toss this with the vegetables. Cool dinner!

Lee’s Summer Salad
Lee makes this salad alot. You can use any combination of vegetables. It’s a very comforting, cooling lunch or dinner. Also very beautiful.

Ingredients:
1 cup bulgur

1 - 3 Tbsp chile powder (optional)

3 TBLS olive oil

cucumbers, chopped
rice vinegar or lemon juice to taste

summer vegetables of choice, raw or blanched

Put the bulgur in a bowl and add water to cover. Leave for one hour, by which time all the water should have been absorbed. Combine with rest of ingredients and season to taste. Serve on a bed of lettuce or cabbage.






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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.