Black Beans---The 2005 Vintage. Grown, threshed and winnowed by all of us and some of you! We recommend the quick soak: After beans have been thoroughly rinsed and checked for any rocks, put them into a pot of cold water a couple of inches above the beans. Bring to boil, turn off, cover and let sit about an hour (or longer). Then drain that water and add new water for whatever recipe you make. To make simple beans, saute some onion and garlic (of course). Add beans and water or broth to barely cover. Add chile or chile powder of choice. Simmer until beans are tender. Add salt after they are tender. Then mash them up or keep them whole and use for burritos or tacos. ¡ OLE!
Nopalitos---AKA Cactus Paddles. Careful. Pablo doesn’t think you can handle cleaning these. We disagree. We know you can handle it. Holding the flat edge either with careful fingers or tongs, cut around the perimeter with knife. Then with the knife or potato peeler, remove the stickers one by one being careful not to get them in your fingers. Rinse the paddles. The cactus juice will run out a little. Try the recipe below or add raw to a smoothie or chop up and saute with onion, garlic, a bit of the chile, with some tomatillo and or summer squash added. Cook for a few minutes until all the juice had run out and thickened the dish. Serve over rice or in a few tortillas as we do. By the way, nopalitos help control diabetes, cholesterol, gastrointestinal distress and skin ailments among other things. They are very good for us! ¡OLE!
Red Onions---In case you have run out, you need some for many recipes this week. If you haven’t run out, get busy with using up your onions. They are like sugar sauteed up. Have some for dessert! ¡OLE!
Broccoli---Just a bit for a quick steam or saute (with a touch of chile perhaps? ¡OLE!
Lettuce---Little heads but still make BIG salads. ¡OLE!
Summer Squash---Saute some up with the nopalitos and add to your burrito.
Tomatillos---Make sure you take the outside “papers” off before preparing. These are great in salsa but also terrific sauteed up with summer squash and/or nopalitos. ¡OLE!
Chile de Arbol---These chiles are hot. Use for one of the recipes. Just use a little if you want little heat. ¡OLE!

Nopalitos with Eggs

1 or 2 cactus paddles

2 Tbsp oil

4 or more (or less) eggs

Monterey Jack cheese, shredded
Salt & pepper to taste/ a touch of chile to taste
Scrub cactus leaves and remove the spines. Use a potato peeler to cut around the spiny nodules and remove. Slice the cactus leaves or nopalitos into bite size pieces. Sauté the cactus pads in oil for 5 minutes. Remove from heat. In a mixing bowl, beat eggs, add shredded cheese and cooked cactus bites. Pour into skillet and scramble. Serve with warm tortillas or wrap inside a tortilla with some tomatillo salsa and cilantro.
NOTE: Use the amount of cactus, eggs and cheese to suit your taste and diet.

Simple Tomatillo Salsa

1 to 2 dried chiles Juice of a lime (lemon is okay substitute)
A few tomatillos, papers removed Salt to taste
1 - 2 garlic cloves
Cut the tomatillos in half. Put into a pot with a bit of water. Add the garlic and the chile. Boil for a few minutes until the tomatillos are soft. Puree in a blender with some of the water. Add lime juice & salt to taste. Simple and 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.