| Zucchini
La La
3/4 cup summer squash, thinly sliced
3 - 5 chiles, roasted
and peeled
1/4 lb each cheddar and jack cheese, grated
1/3 cup flour,
2 -3 beaten eggs,
1/4 cup milk, 1/4
tsp baking powder, a bit of salt
In a 1 1/2 or 2 qt oiled casserole, layer squash, chiles and
cheese three times. Combine the milk/ egg/ flour mixture and
pour on top. Cover tightly and bake at 375 for about 45 minutes
or until set. Serve with a bit of salsa and sour cream if
you so desire.
Note: all amounts
approximate
Chile Rellenos
1 to 2 long stuffing chiles per person, roasted and peeled
and slit down side
1 slice jack cheese per chile (stuffed into chiles after they're
roasted & peeled)
1 egg, separated,, for every two chiles
1 Tbsp each flour
& water for every two chiles
Mix the egg yolk, flour and water (salt to taste). Beat egg
whites until stiff. Fold egg whites into the yolks. Heat a
little oil in a frying pan. Drop a dollop of the egg mixture
(large enough to fit chile on) on the hot oil. Place a chile
on top of the dollop. Place another dollop on top of the chile.
Cook a minute or two until it is brown. Carefully turn over
with a spatula and cook until that side is brown. Place on
paper towel to drain. Cover with sour cream and salsa and
enjoy.
ALTERNATIVE CASSEROLE METHOD:
Do most of everything as above. Instead of oil, lightly grease
a casserole pan to fit the amount of chiles you have prepared.
An 8 by 8 size pan with hold 4 to 6 chiles (four eggs) and
will feed two to three people. A slightly larger pan and more
chiles will give good leftovers if there are only a couple
of you. To prepare, place half the egg mixture on the bottom
of the dish. Put the chiles on top (they can overlap) and
cover with the rest of the egg mixture. Bake in a preheated
oven (350) about 25 minutes or until brown and eggs are cooked.
Serve with sour cream and salsa if you like.
*How I roast chiles/ prepare: Broil whole chiles until kind
of black on all sides. Watch closely. Take out and put on
a plate and cover with dish towel or cloth napkin until cool.
Peel off skins. Take off stem for most recipes and scoop out
seeds.
RECIPES: Please send me any seasonal recipes
you may want to see in the Menu!
Gift Certificates/ Other Gifts: We will have
Gift Certificates available for both the Farm Stand and CSA
if you are interested for all
your gift-giving needs. We also have gorgeous wool scarves
and blankets as well as beautiful chile vinegar to name a
few items.
Wool Products: We have some gorgeous hand woven scarves
and blankets/ throws from the WE Tierra Shetland Sheep. Stop
in the Farm Stand for a look-see.
Come visit: Please all of you who pick up at drop off locations,
come visit. We are open Saturdays from 11 to 6 and you are
all more than welcome to come take a walk in the field and
visit with your vegetables/ fruits.
HONEY: We’ve got honey from the field: Tierra Vegetables
Estate Honey. It is really sweet and flavorful. Scott, our
beekeeper at Nelson Family Apiary, is using it for his honey
of the month! We can put it in your box. We’ve got two
sizes: 10 oz for $8.50 and 20 oz for $12.00. Let me know.
PLASTIC BAGS; We need lots of CLEAN plastic bags, please.
We go through a lot and are not ordering any more until we
can get the non-GMO biodegradable ones.
PICK UP POLICY NOTE: We are experiencing
an issue with boxes not being picked up at various locations,
including the Farm Stand, on a timely manner. We understand
that sometimes you forget or something comes up that you can’t
get your box of vegetables. If this happens, please call me
at 696-8148 and we will bag it up for those
picking up at the farm or hold it at the drop off locations.
Otherwise, boxes left over 24 hours will be donated or used
by our hosts. Thank you.
Reminder: The Farm
Stand is open Tuesdays, Thursdays, Fridays and Saturdays from
11 to 6:00.
VISIT THE
FARM: Please come on in for a visit whenever you can and bring
the kids!
.
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.
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