Acorn Squash---The winter part. Winter squash are eaten ripe (hard skin) as compared to summer squash which are eaten immature. These have much higher nutritional value and also store a lot longer (all winter). Cut in half, rub cut side with a bit of oil and bake cut side down with a bit of water until squash is soft like a baked potato. Skin will stay hard. Put a dab of butter in the center and eat with a spoon. Don’t need any sugar, the squash is sweet as is. If you don’t want to fire up the oven, cut into cubes and steam until tender.
Eggplant---Make ratatouille if you haven’t yet. It’s just sauteed onion, garlic, and chopped summer squash, eggplant, peppers and tomatoes cooked until tender. Or try the recipe below or throw whole onto the BBQ.
Onions---For ratatouille if you make it or the recipe or any onion needs.
Tomatoes---How about a nice lettuce and tomato and cucumber sandwich?
Lettuce---Lee says to notice that the lettuce is soft and un-bugged. This is because it was grown from transplants (which she planted) and grown under a floating row cover (spunboard, white porous plastic). It’s expensive and difficult stuff to deal with. She wishes we could cover lots of crops with row covers but it’s not practical. So enjoy this beautiful, sweet lettuce in salads or sandwiches.
Cucumbers---To round out your salad.
Green Beans and a Chile---Tema Beans and Chilaca chile (mild). Try the recipe below. It’s easy and so good. Otherwise, steam up the beans and use the chile in the ratatouille.
Sweet Peppers---Orange and Stays Green bells. Roast and make nice grilled cheese sandwiches. Add a few slices to your salads.
Melons---If you haven’t eaten your others they have probably “gone by.” Don’t throw them into the compost pile! Peel, cube and freeze. Then run the still frozen cubes in processor while pouring in either cream for ice cream or fruit juice for sherbet or liquid for a slush. Eat right away.

Queta's Beans
Thanks to Queta for teaching us this recipe.

1/2 lb. (about 2 cups) green beans

1 chile
2 tomatoes

1 garlic clove
1 - 2 beaten eggs

Queso Seco or other cheese (optional)
Trim and cut beans in half. Steam until just tender. Cook the tomatoes, chile and garlic (whole) in a little water for about five minutes. Drain and puree. Sauté the beans in a bit of butter or oil. Add the eggs and scramble. Mix in the pureed tomatoes/chile mixture. Sprinkle with Mexican Queso Seco if you have any or other cheese of choice.

Eggplant Tomato Casserole
from the Vegetarian Epicure with thanks to Maggie
1 large eggplant (about 1 1/2 lb.)

1 1/2 tsp. salt (optional)

2 eggs, beaten
2 Tbs. melted low cal margarine (or butter)

ground pepper,
2 to 3 Tbs. chopped onion,

1/2 tsp. crushed oregano
1/2 cup dry bread crumbs

2 large tomatoes, sliced thin
2 oz. cheddar cheese, grated;

1/4 cup grated parmesan cheese, paprika

Peel* and slice the eggplant. Put the slices in a pan with the salt and about an inch of boiling water. Cover tightly and cook about 10 minutes. Drain. Mash the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and crumbs.
Butter a shallow 1 1/2 qt. baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika and bake at 375 for about 45 minutes.
*I didn’t peel the eggplant and they were just fine.


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.