Potatoes---New freshly dug potatoes with dirt still on them, just in time for Fourth of July potato salad. New potatoes cook up more quickly then their storage counterparts so keep that in mind if you boil them up for the salad. If you don’t make the salad, wash, boil until tender, drain and add some butter, chopped green onions and dill, or a bit of rosemary. Stir around to coat and enjoy. There’s a more official recipe below. Make sure you keep the dirt on these until you use them. Scrub well but you really don’t need to peel them. They are tender as they were plucked from
live plants so haven’t hardened up. If given more time, they would have grown just a bit more but they are so special when they are new we want to make sure you get a chance to try them. Enjoy!
Lettuce---A little lettuce for a salad or two. Garnish the potato salad with a bit of lettuce.
Arugula---This may be holy. That means the bugs love it too! Mix with lettuce; add a bit to potato salad.
Carrots---It’s carrot week! Shred some up and put into lettuce or potato salad. Munch on one for a snack. Munch on another one. Saute some up and add a bit of dill. Experiment! I think you’re getting plenty.
Summer Squash---Just a bit. The summer squash hasn’t quite hit its stride yet. Throw these on to a BBQ if you are BBQ-ing this week, saute or steam up if not.
Green Onions/ Scallions---Another batch of green onions is ready for all of you (and us) to enjoy. You can use the whole thing. Add some to potato salad, add some to a saute, add to a lettuce salad. Any cabbage left from a couple of weeks ago? Chop up both cabbage and green onions and saute up together. It’s a good way to use lots.
Red Onion---I hope the one you get is as sweet as the ones we’ve been eating. I can eat these almost like an apple. I have been putting them in all my sandwiches. Chop some and add to the potato salad if you make it.
Herbs---A bit of Rosemary, and Dill to flavor up potatoes, carrots, squash or salad.

Rosemary Roasted Potatoes*
from California Home Cooking by Michele Anna Jordan

3 Tbsp butter

3 Tbsp olive oil
1/1/2 pounds small, firm potatoes, (cut to similar size pieces)
2 tsp minced rosemary
2 tsp kosher salt

Black pepper in a mill
Preheat oven to 375 degrees. Place butter and olive oil in a heavy roasting pan or ovenproof frying pan, set it over medium heat and melt the butter. Remove pan from heat, add the potatoes, scatter rosemary over them and season with salt and pepper. Shake the pan to coat the potatoes in the butter-olive oil mixture. Cover the pan with foil, sealing it very tightly. Bake for (about) 35* minutes. Remove the foil and test the potatoes by piercing one of them with a fork. Return them to the oven, uncovered, and bake until the potatoes can be easily pierced. Serve immediately.
* New potatoes roast up faster than “older” ones. Keep this in mind if you make this recipe. You may want to check them after 20 minutes before uncovering.

Dilly Potato Salad
from Recipes from a Kitchen Garden by Renee Shepherd & Fran Raboff

1 1/2 lbs new potatoes

1 cup cooked peas, drained

1/2 cup chopped celery
DRESSING:
1/4 tsp salt,

1 clove garlic, halved,

2 Tbsp white wine vinegar,

1 Tbsp Dijon mustard
1/2 tsp sugar,

1/4 cup mayonnaise,   1/2 cup plain yogurt, 6 scallions, finely sliced
6 Tbsp chopped fresh dill,  freshly ground pepper to taste.
Steam and cut the potatoes into chunks. Combine with peas and celery if you use them. Sprinkle salt in a pretty salad bowl. Rub garlic around bowl - discard garlic. Add vinegar, mustard, sugar, mayo, yogurt, scallions and dill. Mix until combined. Add potatoes and the other two ingredients if you use them. Mix together gently with added freshly ground pepper to taste. Garnish with sprigs of dill.
NOTE: If I was making this I would not use the peas nor celery as they are not in season at the moment. I would not discard the garlic (how could I?) but add it to the dressing. If I didn’t have the scallions, I would use the red onion.
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!