Marrowfat Shell Beans---These fresh shell beans have taken on a life of their own. They are so delicious. If you’ve never had them you’re in for a real treat. Basic recipe (which is great): shell the beans (hound dog and banjo optional) and add to sauteed onion, garlic or shallots, or combo or all of the above. Add a bit of broth or water to cover and simmer until tender to your liking, usually about 15 or 20 minutes. Taste until you like the tenderness. Then eat. If you want to add them to soup, you can do so after they are nice and tender.
Green Beans---Marrowfat green beans. Cook just like any bean. These are tender, have no strings and will steam up quickly. Fancier: blanch, then stir into sauteed shallots (or garlic) stir around until tender.
Tomatoes---We’ll have tomatoes until it freezes. You still have time to freeze some or make some sauce to freeze. We have nice Romas for anyone interested. Otherwise, just eat ‘em up!
Beet Greens---Lutz. With tiny beets. Two for the price of one! Chop and steam or saute the greens with the required olive oil and garlic. If the beets are tiny, just cook everything together. If the beets are a bit larger, steam, boil or bake up separately. Sweet and tender. More larger beets are on their way.
Carrots---The chantanay. Large, sweet and tender. Sarah’s recipe: grate carrots using a fine grater, lightly salt and toss in a bowl. For 2 - 3 cups carrots, heat 2 - 3 Tbsp oil until very hot toss in 2 tsps whole brown mustard seed. Cook until they all pop, then pour over the carrots, stir and eat. Wayne’s recipe: shred carrots, add light dressing of rice or balsamic vinegar, honey, mayonnaise. Lots of people’s recipe: wash and slice and snack on all the day through.
Potatoes---Freshly dug, new ones. Cook up quickly. For a breakfast treat, take one potato, slice very thinly and saute until soft (goes pretty quickly), then scramble an egg and stir on top of the potato slices. Yummy. For you new members, the drill is to keep the dirt on the potatoes until you eat them and store in a brown bag in a cool place (not the refrigerator) away from onions. Trust us on this. The fridge makes them “old” and the onions make them sprout.
Sweet Peppers---Pimientos. Meaty, rich and sweet. Great raw or cooked up. Slice for salads or saute for soup or sauces or bake up with or without added cheese.

Evie’s Marrowfat Kitchen Sink Soup
all quantities extremely approximate
A cup or so cooked marrowfat beans

1/2 or whole onion
Couple of cloves garlic

a few skinned tomatoes
A few slices sweet pepper

A couple of summer squash
A potato or two

Chopped up carrots
About a quart of broth

Chopped up green beans
Anything else in the fridge such as cabbage, chard, kale, etc.

Saute the onion in olive oil until nice an clear, at least five minutes but more if you have time. Add the chopped garlic and stir around for a minute or two. Add almost everything else except the marrowfats and the the kale or other greens you may want to use. Simmer until everything is tender. Add the beans and any chopped greens at this time. Cook for a couple of minutes until the greens are wilted (if you use them). Add salt and pepper and top with Parmesan or Cheddar or other cheese depending on the “bent.” If you want Mexican, add some chiles or powders and the cheddar or Mexican cheese; Italian, use the Parmesan.

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.