Summer Squash---The squash is coming along but not quite enough for the soup recipe we were going to give you. The squash squares are really easy, really good and somewhat festive! The recipe can easily be cut in half. If you don’t make the recipe, you can also just steam it up, saute with the ever popular garlic and onion, grill on the BBQ, throw some into a pasta or green salad.
Beets---Red ones. Steam, roast or shred raw into salads.
Turnips---If you think you don’t like turnips, give them another chance. These are great sliced thinly and added to salads. You can also steam them up and eat or add to a pasta salad. Lee says to boil up both the beets and turnips and add them to coleslaw or pasta salad. You could also roast them together or even saute them.
Beans---Romano (flat) or Providers. Two of of our our favorite green bean. Steam quickly and eat ever so quickly. Many more to come.
Lettuce---Lettuce is coming to an end as the tomatoes are coming to a beginning. Make a few more big salads.
Garlic---What can I say about garlic that hasn’t been said? Probably a lot but will wait for another time! Use in everything you make. Add some to the squares below to give them more pizazz.
Cucumbers---Picklers. Not just for pickling. First of the season! Don’t need to peel. Slice up for salads or sandwiches. How about a nice cucumber snack? Try the quick refrigerator pickles that a farm stand customer gave us the other day: Thinly, slice the cucumbers. Make a marinade of seasoned rice vinegar, sesame oil and a touch of sugar. Add the cukes to the marinade. Put in fridge for about an hour or more. I just made a bit as an experiment and it was quite refreshing and delicious.
Cabbage---Gonzales. Pablo calls this Speedy Gonzales because it grows so fast. It’s cute and really good. Make a coleslaw or Wayne’s quick cabbage salad: shredded cabbage with a light dressing of Balsamic vinegar, a bit of honey and a touch of mayo.
Broccoli---We have a lot more broccoli coming along. Steam up and eat or saute along with some garlic, squash and perhaps a thinly sliced turnip and put on top of rice or pasta. A topping of cheese would be okay!

Summer Squash Squares*
from From Aspargus to Zucchini, A Guide to Farm Fresh Seasonal Produce

5 eggs, well-beaten

1/4 tsp. baking powder
4 cups grated summer squash

1/2 cup chopped onion
8 oz mozzarella cheese, grated (about 2 cups)

1/2 cup freshly grated Parmesan cheese
1/2 cup all purpose flour

2 Tbsp. oil

Heat oven to 350 degrees. Oil a 9 by 13 inch baking pan. Combine eggs, squash and cheese in large bowl. Mix in remaining ingredients and pour into baking pan. Bake until knife comes our clean when inserted in center, about 40 minutes. Cool. Cut into 2-inch squares. Refrigerate until serving time. Serve hot or cold.
*Easily cut in half





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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.