Strawberry Jam---From our strawberries. Made for us by Evelyn Cheatham of Worth Our Weight (WOW). We are collaborating with Evelyn and her culinary program for under-served young people. More info at her website, worthourweight.org. We will be bringing you news about Evelyn and the program throughout the season. Meanwhile, enjoy this jam with toast or on sandwiches or with a bit of ice cream.
Fava Beans---One of the things of which I am in love. Take the beans out of the pod. Saute up some nice red onions and bit of garlic (optional). Add the beans, a bit of broth or water and cook until tender, about 10 minutes. If you want to “double peel” them you do so by dropping the shelled beans into boiling water for about a minute, then into cold water and popping them out of the shell. You can also boil the whole pod before putting into cold water and shelling the whole thing that way. When you do this, saute for a shorter amount of time.
Red Onions---We have a lot of these that need to come out of the ground. I called a few people who told me it was okay to put onions in again this week. I use tons of them. If you haven’t done so yet, saute some up. They are so sweet that way. Then add squash or the favas as above.
Cilantro---We annually give cilantro this time of year with the Cilantro-Chipotle Pesto recipe. This is one tradition we can carry on this year as we do have the cilantro in spite of all the rain. It likes cool weather. It’s beautiful right now. Try the recipe. It is very easy, very forgiving and very delicious.
Broccoli---This broccoli was transplanted in April during the rains. The plants were hand transplanted into a bed that had to have its baby leeks pulled up so that there was some place to plant it. (Everywhere else in the field was too wet to work with any machinery.) That’s why it was planted by hand. The first planting of broccoli, in February, all drowned. Due to the weather, the flowering of this is rather spotty. That’s why you’re not getting more of it. Things will get better. Wayne says the next crop looks beautiful. Feel free to come and take a look. It’s really nice to walk out into the garden and see the plants coming along.
Summer Squash---Our squash is coming along slowly but surely. It has to hurry up to beat all the dibrotica beetles that are all over it. I recommend the onion saute with the squash. You can also steam it quickly or even add it to a salad.
Lettuce----Speaking of which. Keep making those salads! You will wish you had more lettuce as the summer progresses and we don’t have any. Wayne made a delicious dressing last night with a bit of mayo, a bit of honey, a bit of seasoned rice vinegar and garlic. Try it.
Chipotle---Mirasol. Mild. Our smoked chiles for the recipe. If you don’t make the recipe, you can add these to beans, soups, stew, or even salsa.

Tierra Cilantro Chipotle Pesto
Great on pasta, spread on bread, BBQ chicken, pork and salmon

Ingredients:
2 Tierra chipotle chiles
3/4 cup either Queso Seco (Mexican dry cheese), Parmesan or Asiago (grated)
1 bunch cilantro, washed and dried
4 garlic cloves
Juice of one lime
1 Tbsp. pepper vinegar or more lime
1/2 cup olive oil (or a little less)
Instructions:
Cut the stem off the chipotles and shake out seeds. Rip into pieces. Reconstitute the chipotles by soaking them in very hot water until soft and pliable.
Wash and dry the cilantro. Take leaves off stems if desired.
Put cheese into processor. Add everything else. Puree. That’s it!







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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.