Peas---Sugar Snaps. "Pop the top, pull the string, eat the whole thing!" The pods of these are quite edible and tasty. Cut a few up for salads, snack on a few. You could sauté as well.
Lettuce---Red Sails and Butter. The first spring planting of lettuce drowned. This one made it okay. Make a couple of nice salads.
Fava Beans----These large Italian beans are tender and delicious. Take the beans out of the pod and then you probably want to "double peel" them. See note below. These are great with asparagus but they are quite tasty in salads. You can make a puree by cooking, peeling and blending with lemon juice and salt.
Asparagus----We have been enjoying this for quite a while now. It combines really nicely with the favas. It also can be roasted, quickly steamed or eaten raw for a snack.
Strawberries---Chandlers. This is a intensely flavorful short season strawberry. Our other berries go until November. Eat them all up!
Red Onions---These are really sweet for salads or cooking. Some have a core as they bolted a little too soon due to the weather. Some drowned. So enjoy and hopefully you don't get too many cores.
Chard---The last picking for awhile. Wayne is going to till some of this under to make room for planting melons. The bugs get the chard badly during the summer so melons are a better use for the land. Wash and steam like spinach or for extra special chard, sauté some onions and garlic if your have any and stir in chopped chard with a bit of water. Cover and cook until tender.

Favas and Asparagus

1 to 2 chopped red onions

A handful of asparagus
A large handful of Fava Beans

Broth

Take the favas out of their pods. Then "double peel" them. To do this put the favas into boiling water for a few seconds and then into cold water. The skins should be blistering and you can pop the inner bean out. Sauté the onion until nice and translucent. Add the chopped asparagus and cook for a couple off minutes with a bit of broth. Add the favas at the last minute.
Serve over rice or pasta with a bit of Dry Jack or Parmesan cheese.

BOX REMINDERS: Those of you picking up in Santa Rosa or Healdsburg please stack your boxes neatly. Empty the box and stack the boxes one inside the other. The lids can go into a box. This way we know that the boxes have been picked up.





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.