Strawberries---The hit of the box, perhaps? Enjoy these sweet treats. If you would like to make jam, now’s a good time before it gets too hot. We will have strawberries, however, until the fall.
Rhubarb---Rhubarb and strawberries go together like Burns and Allen or peanut butter and honey or...An easy thing to do: chop the rhubarb, put into a pot, add a few strawberries, a bit of sugar or honey to taste and just a tad of water and cook until tender. Then put over ice cream or yogurt or eat just as it is. If you end up eating all the strawberries the rhubarb is great all by itself (like George Burns?) you just need a bit more sweetener.
Flageolet Beans---We had a committee meeting and concocted a bean salad recipe when we were all three hungry (Lee, Evelyn and myself). It sounds good to us and since Evelyn Cheatham is a chef we’re pretty sure it’s going to be good so give the recipe below a try. Otherwise, do the quick soak (below) and then saute up some garlic and onion with the beans and some broth or water and cook until tender. Yummy just like that.
Red Onions---These onions have a core down the middle that makes them less than ideal. The sweet red onion crop was about an 85% failure due to the wet winter/ spring. They are bolting which causes the hard center. You are being true CSA-ers in that you are sharing in the failed crop. They are quite usable, just not salable. You are getting them at an excellent price/deal and helping us salvage a nearly failed crop. Thanks! They’re sweet and delicious; you just don’t get very much per onion. Use for salads, and saute and you can also use the tops for making broth.
Garlic---This is what we call adolescent garlic. Not green and not quite dry. You can decide whether or not to use the outside skins or not. It’s a little tough but not horribly so.
Peas---Sugar Snaps. Pop the top and string ‘em. Then eat ‘em or use for the recipe.
Summer Squash---Eight Ball from Ginger of Balakian Organics in Reedley. Our summer squash is getting eaten terribly by the dibrotica beetles. If you see any, please kill them (they look like green lady bugs). Since this is the first of the squash, we think you should saute up some of that nice garlic and throw in some chopped up squash and cook until tender with a bit of broth or water if necessary. Eat as is or put into a nice quesadilla with a bit of cheese and hot sauce. That’s what we had for dinner the other night!
Lettuce----Oh, the salads of the late spring. Make a few nice salads and then one more! Use some for a bed underneath the bean salad and of course you always need lettuce in (most) sandwiches.
Dill---Just a touch to throw into the bean salad or a green salad or with some nice salmon.

Flageolet Bean and Pea Salad*

Flageolet Beans

Red onions, minced
1 to 2 garlic cloves

Chopped baby dill
Sugar snap peas

Chopped summer squash (optional)
Salt and pepper to taste

Dill

Rice vinegar and olive oil
Do a quick soak on the beans. Clean well to make sure we got all the rocks out. Then rinse and put into a pot and cover with cold water ( a few inches over the beans). Bring to a boil, take off the heat, cover and let sit for at least an hour. Drain that water, add new water or broth and simmer slowly until tender but not mushy.
Meanwhile, mince the onions and garlic. String and slice the peas into bite sized pieces. Do the same with the squash if you use it. When the beans are seconds from being done, toss the peas and squash into the water (right before you drain it). Leave in for two quick seconds and then drain everything or pull the vegetables out with a slotted spoon and into cold water to stop them from cooking and then drain the beans. Cool the beans and then add the dressing and the vegetables. Serve on a bed of nice crisp lettuce.
Dressing: Into a jar or bowl put a little minced garlic and onion to taste. Add a bit of oil and vinegar. Toss in the dill. Stir up. Mix into the cooled beans and vegetables.
* All amounts are approximate. Use what is best for you and your family.







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EGGS---Lee's 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.

GE FREE SONOMA COUNTY NEEDS YOUR HELP: Lawn signs will be available this week for those of you who would like to show your support for the initiative calling for a 10 year moratorium on genetically modified plants and animals which is on the November ballot. If you would like one you can give me a call at 837-8366. Thank you. We really need to get the word out about the importance to small family farmers that this moratorium pass. For more info you can go to gefreesonomacounty.org. Thank you so much.






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.