Tierra Vegetables-purveyors of the very finest! Lee and Wayne James, a brother and sister team, operate an unusual 15-acre farm in Healdsburg, 70 miles north of San Francisco. While most of their farm is devoted to market garden vegetables and to a small vineyard, their true love lies in growing chiles. 20 varieties they sell fresh, dried or smoked. They also sell 15 varieties of fresh sweet peppers and sweet chiles. They also raise a small flock of Shetland sheep! Tierra Vegetables-purveyors of the very finest

Summer Squash Squares*
from From Aspargus to Zucchini, A Guide to Farm Fresh Seasonal Produce

5 eggs, well-beaten

1/4 tsp. baking powder
4 cups grated summer squash

1/2 cup chopped onion
8 oz mozzarella cheese, grated (about 2 cups)

1/2 cup freshly grated Parmesan cheese
1/2 cup all purpose flour 2 Tbsp. oil

Heat oven to 350 degrees. Oil a 9 by 13 inch baking pan. Combine eggs, squash and cheese in large bowl. Mix in remaining ingredients and pour into baking pan. Bake until knife comes our clean when inserted in center, about 40 minutes. Cool. Cut into 2-inch squares. Serve hot or cold.
*Easily cut in half

 

Eleanor’s Zucchini Bisque
Created by our friend, Eleanor

1 Onion, chopped

1/2 cup or less, butter
2 lbs (8 cups) shredded summer squash

21/2 cups chicken stock
1/2 tsp nutmeg

1/2 to 1 tsp curry powder
2 Tbsp fresh basil

1 can evaporated milk
Cook onion in butter until limp. Add shredded squash, stock and spices. Bring to boil and simmer for 15 minutes. Puree in food processor or blender. Add canned milk. Garnish with more fresh basil. Serve hot or cold.

Summer Squash Quesadillas

2 - 3 Summer Squash

Onion and/ or Garlic

Olive oil

Shredded cheese of choice

Flour or Corn Tortilla

Saute onion. Add garlic and chopped summer squash. Saute, stirring every so often, until the squash is tender. Heat a tortilla on an ungreased pan. Add a bit of cheese and the squash filling. Fold up and enjoy. Really good with a bit of hot salsa.