Lettuce---Freckles/ Red Romaine. The heat is going to make the lettuce bolt so enjoy a few more salads.
Garlic---We just dug up nine rows of garlic and have three more to go. This is not quite dry but almost. Enjoy it with everything you make; we do.
Beets---Hooray, we have beets! Either roast: wash the beets well, keeping the skins on and keeping the beets whole. Rub with a bit of oil and bake at about 375 until tender or boil or steam: Prepare the same (but no oil), cook until tender when you prick it with a knife or fork. The skins will slip right off. Good hot or cold. By the way, these were seeded in February and should have been ready about six weeks ago. During all that rain they couldn’t grow so they just stayed put ( at least they didn’t drown). Now the ones that were seeded in April are about as big as these ones and almost ready to harvest.
Broccoli---We’re hoping there’s enough broccoli for all of you! Steam it up and enjoy “neat.” More to come.
Summer Squash---Steam or saute. We’re still waiting for the summer squash to come on strong.
Rhubarb---Usually rhubarb is thought of as a dessert. We have a savory recipe for you below. Loyal CSA-er Marcia Silver turned us on to this Emeril Lagasse recipe. If you don’t make the recipe, and you want the rhubarb sweetened instead, just chop up, add to a saucepan with a bit of water and a touch of sugar. Cook until the rhubarb is softened, just a few minutes, and taste and add more sugar as needed. Add to yogurt, ice cream or just eat it out of the pot! To make a “Fool” fold the sweetened rhubarb into whipped cream.
Red Onions---We hope you are using all the onions up. Please let me know if you need a breather. The recipe called for red onions so here are a few.
Paprika Powder---Our own paprika. Use it for the recipe. Thank Lee when you see her for all the grinding/ chopping packaging she does when you know she’d rather be out in the field.

Chicken Smothered in Rhubarb
from Emeril Lagasse, thanks to Marcia Silver

3 -1/2 pound chicken, cut into 10 serving pieces

Essence, recipe follows
1 tablespoon flour

1/4 cup olive oil
1 pound rhubarb, cut into 1 1/2-inch pieces (about 3 cups)

2 medium onions, julienned
1 tablespoon minced garlic

1 bay leaf
Fresh thyme sprigs

1 cup white wine
3 tablespoons finely chopped parsley
Garnish: 2 cups cooked rice, warm,

1 tablespoon finely chopped parsley

In a mixing bowl, toss the chickens with Essence* and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika 2 tablespoons salt
2 tablespoons garlic powder 1 tablespoon black pepper
1 tablespoon onion powder 1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yield about 2/3 cup.
* I used 2 Tbsp of my “Essence” to the 1 Tbsp flour. The rhubarb really cooks down into a sauce. Quite delicious.


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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.