Tomatoes---Wayne says the tomatoes are slowing down. Enjoy these either raw or cooked up. Here’s a quick pasta idea: cooked garlic, onions, chopped tomatoes, a bit of basil and olive oil over pasta.
Potatoes---The potatoes haven’t done very well this season. Too bad for an Irish lass like myself. They taste great, just not a very big yield. Remember to keep the dirt on until you use them, store in brown bag, not in the refrigerator. Roast, saute slices (they cook very quickly), mash or boil. Yum.
Carrots---Chantanay. These carrots are large but they are tender and very sweet and juicy. Good raw, roasted or juiced. Try the recipe below or just cut up and snack on them all week. Bugs would approve.
Lettuce and Endive---Sweet salads to enjoy for a few days.
Beets and their Greens---Two for one deal. Wash (but don’t peel) the beets. Then steam, boil or roast them, slipping the skins off after they are cooked. Wash and cook the greens up like spinach or chard, that is steam or saute lightly with a bit of oil and garlic. So good and good for you.
Watermelon---We had rave reviews about the last watermelons. Hope these ones are as good. Have a seed spitting contest while you’re at it.
Melon---Honeydew. I have a feeling this is the last of them. Eat it up and smile!
Dill/Basil---Just a little in case you make the recipe or just want a bit for your salad.
Shallots---Special, kind of a cross between garlic and onion. Try the salad dressing recipe or add some to the potatoes or beet greens.

Carrots with Honey, Lime and Dill
from The Veggie Queen, Veggies get the Royal Treatment by Jill Nussinow

1 lb. carrots

1 Tbsp honey
2 Tbsp. lime juice

1 tsp. lime zest
Vegetable cooking spray

2 Tbsp. water
2 tsp. chopped fresh dill
Peel carrots and thinly slice on the diagonal. Combine honey, lime juice and zest and set aside.
Spray a skillet with cooking spray. Add carrots and cook over medium heat, adding water after about 3 minutes or when carrots begin to stick to pan. Cook until carrots are just fork tender. Add honey mixture and stir to coat. Remove from heat, sprinkle with dill. Serve hot.

Citrus Shallot Vinaigrette
recipe by Chef Britt Galler

2 small shallots, finely chopped

2 Tbsp champagne vinegar
4 Tbsp orange juice

1 tsp. Dijon mustard
1/2 tsp. salt

1/3 cup olive oil
Soak shallots for 20 minutes in vinegar and orange juice. Whisk in Dijon, salt and olive oil. That’s it!


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.