Tomatillos---These are so versatile for salsa and stir fry to name a few. Try the salsa recipe from chef Mateo Granados. It is simple and so delicious: Take “papers” off tomatillos. Put on BBQ or roast in oven until soft. Add lots of chopped cilantro and garlic and some olive oil. Blend and add salt to taste.
Cilantro---The cilantro goes with the tomatillos today. You can also make the cilantro pesto from a couple of months ago. It’s on our website if you don’t have it. Cilantro can also just be added here and there to this or that.
Tomatoes---Tomatoes are starting to slow down a little so enjoy them while they are still here. Remember we have nice Romas for freezing or canning. Just let us know if you want some.
Kale---If you’ve never had kale you are in for a treat. First remove the leaves from the stem, chop leaves up and saute with olive oil, garlic and/ or onion, and a bit of broth. Cover and cook until tender. Here’s more ideas: steam up like spinach, chop and add to soup or beans at the end of cooking. Those are great combos.
Onions---Everyone (except Cheryl!) probably needs an onion or two. These are so sweet after being sauteed up. Use some to stuff a few sweet peppers.
Lettuce---Story of the week: a five year old kindergardener told me she didn’t like lettuce. I had her close her eyes and open her mouth (with her mother’s permission and her adventurous spirit) and gave her a lettuce leaf. She chewed it up, opened her eyes and said she liked it. “Do you want to know what it was?” I asked her. She said yes and when I told her it was lettuce she smiled and said, “I like it now!” Make a few salads.
Bell Peppers---Stays Green. Good for salads but perfect for stuffing if you want to try the recipe below. I did it last night with the added rice blend and it was just scrumptious.
Romano Beans---The beans have made a comeback! Just steam up and eat!

Oven-Roasted Peppers
Adapted from The New Cook’s Tour of Sonoma by Michele Anna Jordan

Michele notes that most often peppers are roasted under or over an open flame and the skins removed by peeling or rubbing off. This roasting is a French method which is less messy, a bit more relaxing and ensures that the flesh doesn’t burn. Try it and see what you think.

Large red, yellow or orange bell peppers

Olive oil
Kosher salt

Black pepper in a mill
Preheat oven to 375 F. Use a paring knife to remove the stem and seed core of each pepper, and to cut each pepper in half lengthwise. Place the peppers on a large baking sheet, drizzle with a little olive oil, and toss to coat with the oil. Arrange the peppers, cut side down, in a single layer on the sheet and bake until the skins blister (they do not need to turn black), about 15 to 20 minutes. Remove from oven, let cool, and use your fingers or a sharp paring knife to pull off the skins. Cut each half in half again, lengthwise, arrange on a large platter, and season with salt and pepper.
Variation: Peel and slice a few garlic cloves and toss with the peppers along with 2 Tbsp red wine vinegar.
More variations: Saute chopped onion, a couple of garlic cloves in oil. Add cooked rice and a bit of shredded cheese. Add a slice of cheese to each pepper piece, a bit of the rice goo and reheat until melted. Really good.


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.