Acorn Squash---We got lots of rave reviews from the last acorns you all got. Easy to prepare and so comforting: cut in half, scoop out seeds, bake cut side down until tender (about 45 mins at 350), turn over and eat with a dab of butter. No need to add extra sugar!
Green Beans---This is the last hurrah for the green beans. We’ve been eating them every night to savor the flavor all winter. Steam and eat. Quick and easy. Leftovers can be snacked on the next day.
Tomatoes---Tomatoes are hanging in there but soon they too will be a memory. One more BLT?
Cabbage---Cooked or raw, these are great. Wayne’s slaw: chopped cabbage, with a dressing of balsamic vinegar, a touch of honey and olive oil. Easy.
Broccoli---Saute up and top pasta or eat raw in salad or steam and eat.
Shallots---Lee says she feels like she’s in France when she’s eating something with the shallots. Ooh la la. They are quite delightful. Use in place of onions or garlic.
Poblano chiles---Beautiful chiles with a touch of heat. Roast up either in oven (375 for about 30 mins) or in broiler or on BBQ. Skin and add a bit of cheese if you don’t make the recipe below.
Black Beans---You have a few to make black bean soup or just cook up and add to sauteed shallot and chile for a quick and delightful bean mixture to stuff into a tortilla. We gave you Michele’s recipe even though we don’t have all the ingredients. Under the official recipe I say what I did with what we have. It was delicious as well.

Big Sur Black Bean Soup
from California Home Cooking by Michele Anna Jordan

3 Tbsp olive oil

1 yellow onion, diced
1 carrot, peeled and minced

2 celery ribs, minced
3 garlic cloves, minced

1 tsp cumin seeds
1/2 tsp crushed red pepper flakes

3 cups black beans, soaked in water overnight & drained
1 jalapeño or 2 for more heat

2 bay leaves
Kosher salt Black pepper in a mill
In a large heavy stockpot over medium heat, heat the oil. Add onion, carrot, celery and cook until tender and fragrant, about 15 mins. Add garlic and saute for 2 minutes more. Add cumin and red pepper and stir for 1 minute. Add black beans and 6 cups water. Using a paring knife, make several lengthwise slits in the jalapeño, add it to the soup with the bay leaves. Bring to boil, reduce heat and simmer until completely tender, and start to fall apart (about an hour). As beans cook, add more water, if necessary, to keep them from becoming too dry.
Remove jalapeño and bay leaves. If you like, puree half the beans using an immersion blender or simply cook them for 15 minutes more until they completely dissolve.
Stir soup, taste and season with salt and pepper. Ladle into soup bowls and serve immediately or refrigerate and reheat. Serve the soup with chopped tomatoes or salsa or grated cheese.
NOTE: You only get 1 cup of beans today so you need to cut this recipe in thirds. We gave you this recipe because it is so good and we are hoping you will make it with adaptations this time and the real deal some time in the future.
Evie’s version: 2 shallots, 2 garlic cloves and a small onion, chopped, 1/4 cup chopped carrots, 1/3 tsp cumin powder, a little chipotle powder and chile powder, 2 Poblano chiles, chopped, 1 bay leaf, 2 cups (pre soaked*) beans and about 3 cups water. I sauteed the shallots, chiles etc, together for about 15 mins before adding water and beans. The soup simmered about an hour or so until beans were really tender, then I used my immersion blender and added salt and pepper to taste and topped with chopped tomatoes. It was delicious if different from the official recipe.
I would have, however, roasted and peeled the chiles
*Quick soak: 1 cup dry beans covered with water. Bring to boil, cover, turn off and let sit an hour or more. Drain. Ready for the recipe. 1 cup = about 2 cups soaked.


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.