Green Beans--Romano. Our favorites if you must know. Steam up or make a nice bean salad. Blanch a few and add to the potato salad if you make it.
Potatoes---Hooray! More potatoes got dug up. Make a potato salad using beans, dill, carrots and even a bit of broccoli. Or cook up potatoes and the Anaheim chiles with the recipe below. Remember to keep the dirt on until you use them and store in a paper bag or box, not in the refrigerator and not with onions.
Melons---Either an orange or green honeydew. If you want a cool dessert, cut up chunks and freeze (after peeling). Then blend up with a bit of cream and you’ve got an ice cream like treat. Also could add frozen chunks to smoothies or make “agua de melon” by chunking up, blending and adding water to taste.
Tomatoes---Did you make the sauce last week? Not too late to make a bunch and freeze or can. We’ll be glad to give you any help or advice. Believe me that it is so worth a little extra effort now to have tomato sauce in the winter. Meanwhile make a few sandwiches and tomato salads.
Carrots---Chantenay. Large, sweet carrots. Good for snacks, for salads, for roasting. A salad recipe below sounds good. We haven’t made it but it did get 3.5 forks! Here’s our pal, Dani’s, Carrot Soup recipe: 1 onion, 1 whole head garlic (she’s a hairdresser, she only deals with full heads!), 5 - 7 cups vegetable stock, 1 cup plain soy or cow’s milk, 8 cups carrots and 2 potatoes. To sauteed onion and garlic add the stock and everything else, chopped up. Simmer until tender. Blend up. That’s all there is to it! Yummy too!
Chiles---Anaheim (my home town). Mild for the most part, you may get a bit of spice from one or two. To Roast: Put whole on broiler or BBQ. Cook until skins are mostly black. Put on a plate, cover with a cloth until cool. Slip skins off, pull out seeds. Make great sandwiches with a few tomato slices. Try the recipe below.
Broccoli---Lee says just a wee bit. Steam and eat or add to potato salad or snack on them raw.
Summer Squash---Throw a few on the BBQ or just steam up. I just heard that these freeze great for use in zucchini (squash) bread. Shred them up and freeze in either freezer bags or small containers. Try it!
Dill---Just a tad for potato salad or carrot recipe.

Dilled Carrot Salad
from Epicurius website from Aug, 1997 “Gourmet” (got 3.5 forks!)
1 Tbsp vegetable oil

1 Tbsp white wine vinegar
2 tsp Dijon mustard

1 Tbsp chopped fresh dill sprigs
1 tsp sugar

1 bunch carrots (3/4 pound)
In bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with shredding disk or using large holes of hand grater, grate carrots and stir into vinaigrette. That’s it!

Potatoes and Chiles on the Stove
A recipe I made up

2 - 3 large or more than that small potatoes

A few Anaheim chiles, roasted and peeled
Part of an onion (to taste)

A garlic clove or two
1/2 cup (more or less) cheese of choice, i.e. Clover pepper jack
Wash and peel, if desired, the potatoes. Slice as you would for scalloped potatoes (rather thinly). Lightly oil a large sauté pan. Place a layer of potatoes with some chills and shredded cheese. Do a couple of layers. Add a bit of white wine (milk would probably work as well), cover and simmer until the potatoes are tender. Add salt and pepper to taste.
Note: When this is all done, you could scramble a few eggs and pour over the whole mess (if it's dry enough). Cover and cook until the eggs are set.


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.