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Roasted Squash and Onions
1 - 2 Summer Squashes
A few slices of
onion
Olive oil
Salt and pepper
Sweet Pepper Crumble (optional)
Clove of garlic
Wash and slice up summer squash about the size of a short,
chubbyish french fry. Slice and cut up some onion, a couple
of slices worth. Put on a cookie sheet that has a little oil
on it (don’t need much oil). Sprinkle on some salt and
the sweet pepper crumble. Stir the squash and onions around
until coated with the oil. Bake in a hot 400 degree oven.
Turn every 15 minutes or so. When almost done (brown on the
sides), add a bunch of chopped garlic. Stir around and cook
a few more minutes. It may only take 30 minutes. It takes
longer in ours but there’s something wrong with the
thermostat.
BRUSCHETTE CON PESTO DI RUCOLA
from the Mariquita Farms website
adapted from The Simple Grande Gardening Cookbook
by Jean Ann Pollard
Makes about 1 cup
The Bruschette
Cut into squares: slices of sturdy bread. Brush with olive
oil and rub with a clove of garlic.
Then grill or broil
until light brown.
The Spread:
In a food processor or blender, combine til smooth:
A handful of arugula or wild arugula (the wild will be spicier),
S & P to taste
2 small garlic cloves, 1/4 cup toasted pine nuts or walnuts,
1/4 cup olive oil
Blend together to make a thick paste. Add: 1/2 cup parmesan
cheese. Top the bruschette.
Tell your friends. We have room in the CSA if you know anyone
who would like to sign up, please let them know. Thanks.
Strawberry Baskets/ Bean Bags: Please remember to return the
baskets and bags. Thanks.
l
RECIPES: Please send me any seasonal recipes
you may want to see in the Menu!
Gift Certificates/ Other Gifts: We will have
Gift Certificates available for both the Farm Stand and CSA
if you are interested for all
your gift-giving needs. We also have gorgeous wool scarves
and blankets as well as beautiful chile vinegar to name a
few items.
Wool Products: We have some gorgeous hand woven scarves
and blankets/ throws from the WE Tierra Shetland Sheep. Stop
in the Farm Stand for a look-see.
Come visit: Please all of you who pick up at drop off locations,
come visit. We are open Saturdays from 11 to 6 and you are
all more than welcome to come take a walk in the field and
visit with your vegetables/ fruits.
HONEY: We’ve got honey from the field: Tierra Vegetables
Estate Honey. It is really sweet and flavorful. Scott, our
beekeeper at Nelson Family Apiary, is using it for his honey
of the month! We can put it in your box. We’ve got two
sizes: 10 oz for $8.50 and 20 oz for $12.00. Let me know.
PLASTIC BAGS; We need lots of CLEAN plastic bags, please.
We go through a lot and are not ordering any more until we
can get the non-GMO biodegradable ones.
PICK UP POLICY NOTE: We are experiencing
an issue with boxes not being picked up at various locations,
including the Farm Stand, on a timely manner. We understand
that sometimes you forget or something comes up that you can’t
get your box of vegetables. If this happens, please call me
at 696-8148 and we will bag it up for those
picking up at the farm or hold it at the drop off locations.
Otherwise, boxes left over 24 hours will be donated or used
by our hosts. Thank you.
Reminder: The Farm
Stand is open Tuesdays, Thursdays, Fridays and Saturdays from
11 to 6:00.
VISIT THE
FARM: Please come on in for a visit whenever you can and bring
the kids!
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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.
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