Baby Bear---The cute little pumpkin that also tastes delicious! Admire for a few weeks and then bake it up! A gym-mate reported that she cooked one up and her kids were wild for it! True testimonial.
Green Beans---Provider. Sweet and tender. Wash and steam for just a few minutes until tender or stir fry with some garlic or onion. Serve warm or these are an excellent addition to salads.
Carrots----Yummy ones as usual. Make the soup again from a few weeks ago (it's on-line for all you new members) or munch or cook some up and add a few peas for peas and carrots.
Peas---Cascadia Snap. These are wonderful raw; you eat the whole thing, pod and all. They are also wonderful cooked up. Wayne did a recipe innovation the other night. He sautéed up some shallots and then added the chopped peas. On top of the peas he put some chopped spinach. He covered and cooked until the spinach was all wilted. It was really really good. So try that!
Spinach---Wash and steam up alone or make the quick recipe above or add some to salad or make a spinach salad.
Tomatoes---Have I told you the tomatoes are slowing down a little? They are, so if you want some to can or to freeze, let us know.
Summer Squash---Stir-fry with garlic or onion, peas, carrots, beans and spinach. Throw over rice or pasta. Try the recipe below. We haven't but it looks good and we'll try it this week.
Strawberries--- We've got our Healdsburg Farmers' Market customers driving down to the Farm Stand on Saturdays now that I'm not at Healdsburg to get these berries. Eat them all up! Please return baskets.

Zucchini and Brown Rice Soup
from The Victory Garden Cookbook by Marian Morash

1 lb. zucchini (4 cups grated)

1/2 lb. spinach leaves
6 cups chicken broth

1/2 cup long grain brown rice
1 1/2 cups sliced onions

3 Tbsp. butter
Salt and freshly ground pepper
Wash, trim and grate the zucchini. Do not salt: the juices add flavor to the soup. Wash the spinach leaves, dry and cut into thin strips. Bring the broth to a boil, stir in the rice, lower heat, cover and cook slowly until the rice is just tender, about 40 minutes. In a large sauté pan, cook onions in the butter until wilted and golden. Stir in zucchini and cook, stirring, for 4 to 5 minutes. There will be moisture left in the pan. Mix in the spinach and cook, stirring, until barely wilted. Set aside. When the rice is cooked, stir in the zucchini mixture, heat through and season with salt and pepper. The soup will have a beautiful green color and will be fairly thick. Thin with additional broth if you wish. Makes 2 quarts.




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EGGS---Lee's 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.

GE FREE SONOMA COUNTY NEEDS YOUR HELP: Lawn signs will be available this week for those of you who would like to show your support for the initiative calling for a 10 year moratorium on genetically modified plants and animals which is on the November ballot. If you would like one you can give me a call at 837-8366. Thank you. We really need to get the word out about the importance to small family farmers that this moratorium pass. For more info you can go to gefreesonomacounty.org. Thank you so much.






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.