Roasted Red Chiles---These were roasted in our chile roaster in the late fall for your enjoyment during the winter. These are not too spicy. They are perfect for sandwiches, in quesadillas or as an addition to a soup. I would toast of piece or two of bread, add a slice or two of the peppers and a bit of cheese and put into oven or broiler to melt. Then eat and enjoy.
Potatoes---Mash, roast, boil. How about some oven roasted french fries? Here’s how: cut into french fry size pieces. Put on a lightly oiled cookie sheet and stir the potatoes around a bit to get them covered with oil. Bake at about 350 or 375 (or hotter if you like) for about an hour, stirring every once in awhile so they get brown and crispy on all sides. Easy and good. Try the recipe below. It got lots of rave reviews. Just use onions instead of green onions and the potatoes that you get in your box. Flexible recipe I am sure.
Spinach---We’ve just been steaming this up (after washing very well). We’ve been soaking in a bowl or sink full of water, then rinsing. Add them to some mashed potatoes for a nice green colorful side dish.
Try the recipe below.
Carrots---I guess you’re getting lots of carrots. Remember they’ll last for the whole month if they have to. Munch, crunch, snack, saute.
Cabbage---Make a nice cabbage salad or two or chunk some up and saute/ braise. This also will last at least a month. If the cut side gets black, just slice that part off. The inside of the cabbage is fine.
Onions---I know the recipe calls for green onions. You can use slices of these instead. I do it all the time. These onions will last all month but if it was us, they’d be used up quickly!

Spinach and Potato Frittata
from allrecipes.com

2 tablespoons olive oil

6 small red potatoes, sliced
1 cup torn fresh spinach

2 tablespoons sliced green onions
1 teaspoon crushed garlic

salt and pepper to taste
6 eggs

1/3 cup milk
1/2 cup shredded Cheddar cheese
Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Winter Box Dates. Please put on your calendar!!!
February 19, March 19, April 16, no boxes in May.
Remember the Farm Stand is open every Friday and Saturday, rain or shine!





























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RECIPES: Please send me any seasonal recipes you may want to see in the Menu!






Gift Certificates/ Other Gifts: We will have Gift Certificates available for both the Farm Stand and CSA if you are interested for all
your gift-giving needs. We also have gorgeous wool scarves and blankets as well as beautiful chile vinegar to name a few items.


Wool Products: We have some gorgeous hand woven scarves and blankets/ throws from the WE Tierra Shetland Sheep. Stop in the Farm Stand for a look-see.









Come visit: Please all of you who pick up at drop off locations, come visit. We are open Saturdays from 11 to 6 and you are all more than welcome to come take a walk in the field and visit with your vegetables/ fruits.

HONEY: We’ve got honey from the field: Tierra Vegetables Estate Honey. It is really sweet and flavorful. Scott, our beekeeper at Nelson Family Apiary, is using it for his honey of the month! We can put it in your box. We’ve got two sizes: 10 oz for $8.50 and 20 oz for $12.00. Let me know.



PLASTIC BAGS; We need lots of CLEAN plastic bags, please. We go through a lot and are not ordering any more until we can get the non-GMO biodegradable ones.










PICK UP POLICY NOTE: We are experiencing an issue with boxes not being picked up at various locations, including the Farm Stand, on a timely manner. We understand that sometimes you forget or something comes up that you can’t get your box of vegetables. If this happens, please call me at 696-8148 and we will bag it up for those picking up at the farm or hold it at the drop off locations. Otherwise, boxes left over 24 hours will be donated or used by our hosts. Thank you.

Reminder: The Farm Stand is open Tuesdays, Thursdays, Fridays and Saturdays from 11 to 6:00.

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.

Regular Season starts May 29th. If you want to sign up and you haven’t yet, please call or e-mail.

Reminder: The Farm Stand is now open Tuesdays, Thursdays, Fridays and Saturdays from 11 to about 5:30. Come on in. Bring the kids!