Green Beans--Tema. Really good, really simple: wash and steam up until tender, just a couple of minutes. Here’s what new CSA-er Laurie Dawson suggests: Snap off the ends and blanch, then put into cold water to stop the cooking. Melt a little butter in a saute pan, add the beans and some slivered almonds. Stir around for a minute or two.
Summer Squash---There are a couple of recipes below. Both good and pretty easy. If you don’t do the recipes you can always grill, saute or eat raw. But really, make some soup and add some squash and freeze any leftover soup.
Cabbage---Make a nice cabbage salad, saute some up with a bit of garlic and add some to the soup recipe below. You can also add some sliced cabbage to the cucumber marinade below and/or use marinade as a salad dressing.
Tomatoes---We’re starting to get some of the larger tomatoes. I still like the smaller ones better but sometimes it’s nice to have a bigger one to slice. Hopefully you all get an assortment and get what you want. Enjoy!
Corn---Golden Nugget. Small, yellow kernels. One of our favorites. Boil or steam until tender: a minute or two.
Soy Beans---AKA Edamame. So good. Here’s what you do: take the pods off the stems. Boil some water and add a bit of salt. Put the edamame in and cook until pods are tender, about five minutes. Take out of the water and put some salt on the pods. Take a pod and squeeze the little peas right into your mouth. Watch out, dogs love them too.
Broccoli---Enough to steam or add to the soup, below.
Cucumber---Striped Armenian. Cute! Use just like any cucumber. Don’t need to peel. Pickle a few slices: Make a marinade of seasoned rice vinegar, sesame oil and a touch of sugar. Add thinly sliced cucumber and put into refrigerator for about an hour. Keep adding more slices as you eat the old ones.

Mashed Summer Squash with Sharp Cheddar Cheese
from The Jimtown Store Cookbook by Carrie Brown and John Werner

2 lbs zucchini and summer squash

3/4 tsp kosher salt
3 oz sharp cheddar cheese

1/2 tsp freshly ground pepper
1.) Trim the squash and quarter them.
2.) Set a steamer basket over simmering water in a heavy saucepan. Add the squash and cover the pan, and cook until tender, about 12 minute
3.) Lift out the steamer basket and pour off water below. Transfer the squash out of the basket into the saucepan and, with a potato masher, coarsely mash the squash (goal is about 1/2-inch chunks). Return pan to medium heat and cook for a minute or two to evaporate any excess water. Add the cheese, salt and pepper and stir until the cheese has smoothly melted. Adjust the seasoning.
4.) Serve immediately or remove from the heat, cool and cover. Re-warm gently, covered, over low heat just before serving.

Basic Vegetable Soup
adapted from The Victory Garden Cookbook by Marian Morash

2 Tbps oil 2 cups chopped onion

2 - 3 cloves garlic
1 cup sliced carrots

1 cup sliced celery

1/2 cup broccoli
2 cups peeled tomatoes

1 -1/2 cups sliced summer squash

1-1/2 cups chopped cabbage
1 cup green beans, cut into pieces

8 cups chicken or vegetable broth

Salt and Pepper and chile powder to taste

Cooked brown rice (optional)
Saute onions, garlic for a couple of minutes. Add broth and carrots and celery. Bring to boil, simmer for about 10 minutes. Add everything else and simmer until tender, about another 10 minutes. Add cooked rice or even pasta if desired.
Add salt, pepper and spices to taste and serve with a bit of shredded cheese if desired.

NOTE: This is a basic, very forgiving, very adaptable recipe. All amounts are approximate. If you don’t want to saute anything, just put it all together and simmer. Add chopped potatoes or any other vegetable you may have hanging around (such as peppers or chiles). This freezes GREAT! Freeze in cottage cheese type containers for use in the winter. Even if you don’t have much freezer space, these containers stack very nicely. Soup is good for those with “vegetable overload” as it is easy, freezes great, and is warming and comforting on a cold winter day.

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.