Leeks---Beautiful spring leeks. These are so good. Now that we don’t have onions, we are using lots of leeks. If you are new to leeks, here’s how to clean them: cut off the root end. Then slice through the length of the leek. Rinse the layers under water (these ones have been really clean, but just in case) to get out any dirt. Then use like that or chop up. I chop up the tender white part, then go inside along the green part chop the tender innards. Use the tougher part of the leaves for a broth. You can put them in a zip lock in the freezer and use them at a later date. Roast the leeks whole (or in half) or chop up and saute and add some chard or even sliced celeriac and cook til tender.

Lettuce---A blend of lettuces to make a few nice salads or to add to sandwiches.
Celeriac---One last celeriac (AKA celery root) before we say good-bye for the season. These are gnarly, but they sure are good and are so versatile. They are good cooked and raw. I’ve been using them just like potatoes when I cook them up. You could make a Leek and Celeriac Soup. Saute up the leeks, then add chopped up celery root and cover with water or broth. Simmer until tender and blend up if desired or eat it chunky. To make a salad, shred up
and make a dressing of mayo, lemon juice and a bit of mustard. Put in the refrigerator for an hour or more (if you have time) to tenderize the celery root a bit. Make sure you peel them before using.

Chard---We’ve been eating tons of chard since that’s what we have. I usually chop up and saute with olive oil and a bit of leek. Add just a bit of water, cover and cook until limp. This doesn’t take very long. Then eat! For fun you could make a little casserole by layering lightly sauteed chard with a bit of ground meat or tofu, a smattering of cheese and a bit of tomato sauce.
Black Beans---Our black turtle beans. Make the chile recipe (below). It’s a twist on our regular recipe. It’s extremely “forgiving” and versatile, be creative! If you don’t want the whole recipe, boil up and use for tacos or quesadillas.
Dried Tomatoes---These are not exactly an essential ingredient to the beans but they sure adds a nice complexity to the chili. So, go ahead and throw them in.
Sauerkraut---I never had sauerkraut until two years ago. Now I’m practically addicted. Take a fork and scoop some out and eat it all up. It’s really good and good for you. Add some to your sandwich. Eat alongside your chili beans. To preserve the health benefits, don’t cook it up. If you want sausage and sauerkraut, keep the kraut raw (if you want to keep all the nutritious benefits.) Enjoy!!!!!

Black Bean Chili
All amounts approximate...we urge you to experiment

1 - 2 cups black beans, washed well

2 Tbsp oil
1 - 2 cups diced onions (or leeks)

1 Tbsp minced garlic (or more)
1 or more diced canned tomato(es)

2 bay leaves
1- 2 tsp crushed cumin seeds(powder okay)

1 tsp chile powder, more to taste
Handful of dried tomatoes, crushed or chopped

1 - 2 Tbsp white vinegar (optional

Salt to taste

Chopped cilantro to taste (optional)

Do overnight or quick soak beans. We quick soak: Put in pan with a few inches of water over beans, bring to a boil, turn off/ cover, let sit for about an hour. Drain. Heat the oil in a frying pan; add onions/ leeks and sauté until translucent. Stir in garlic and dried tomato. Sauté for a couple of minutes, adding bay leaves, cumin, chile powder. Place beans in heavy pot and add 6 cups water. Stir in the onion-spice mixture. Simmer over low heat for about an
hour or until tender to bite but not mushy. Add the tomatoes and vinegar is you are using it, cilantro and salt to taste. Serve with shredded cheese, and/ or sour cream.

Next Boxes are May 13/15.
Summer Sign Ups...Please let me know, if you haven’t all ready, if you want to get the weekly boxes in the summer.
They start the week of June 3 and we are very excited about the season gearing up to full steam.

PLANTING POTS: We can re-use any kind of planting pots: six packs, 4 inch, gallon +, flats, etc. you may have from your own planting. Please drop them off at the farm stand. They will be used and appreciated.

WEEKLY BOXES BEGIN JUNE 3/ 5: The weekly boxes will start the first week of June. It’s not too early to
sign up. We are hoping to be full (200 subscribers) when we start so make sure to let me know if you want to
get the weekly boxes.

Winter Box Schedule: April 15/ 17, May 13/ 15.

Have a great month. Remember the FARM STAND is open every Friday and Saturday, rain or shine, from 11 to 5:30. See you there!







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.




VOLUNTEERS STILL NEEDED: We could really use some help with winnowing the beans. It is a low key, rather relaxing experience consisting of helping to clean the beans as they are pushed over the “wind” of a fan. If
you’d like to check it out, call or come by the Farm Stand and we’ll show you how it’s done.




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!