Green Garlic---You know it’s spring when the green garlic has arrived. For us, it’s just in the nick of time when we run out of the garlic we have been saving and using all winter. Green garlic is milder and also more tender. Use the whole thing and use the tops like green onions (or garlic) if you like.
Arugula---This is our famous “holy arugula.” It has been bug eaten, yes, but so what??? It’s still good and holy! Eat some raw w/ a salad or sandwich, saute up a bit for a bit of pizazzz.
Baby Lettuce---Little baby lettuce for a salad or two. Make sure you mix in some arugula and make a dressing with some of that nice green garlic.
Leeks---Good ol’ leeks have hung in there all winter long. Saute some up with the asparagus, make a leek and potato soup. I’m going to show Wayne how to do that. I am really in the mood!
Potatoes---More spuds for your culinary pleasure.
Asparagus---Speaking of spring, what’s more spring-like than asparagus? Steam or roast or chop into pieces and saute quickly with some leeks and green garlic. Good raw too!
Chard---We like it sauteed but of course you can just chop up and steam as well.
Celeriac---This will be it for this nice, long winter vegetable. Make a leek and potato soup and add some celeriac for a little bit of celery-like flavor. Try one of the recipes below.
Tepary Beans---Thanks to Erica for all this info about this incredible bean. Origin: The name Tepary is said to come from the Sonoran Desert Native American word pawi, meaning bean.  Papago tribal lingo would use the phrase t’pawi, meaning it is a bean.  These southwestern tribes associated the plentiful harvest of white tepary beans to the abundant stars of the Milky Way.  Tepary beans may also be referred to by many other names including tepari, yori mui, pavi, and moth dal. Cooking: Whether brown or white, the Tepary is sweet and delicate.  The beans are small, but lend themselves well to any recipe where more commonly known beans are specified.  Try using in soups, make refried beans, salads, try them on their own…be warned that although the bean is small, it does not necessarily cook quicker than other dried beans.  Allow a reasonable amount of cooking time despite the petite size of the bean.
Radishes---Snack here and there. The greens are really good cooked up too!

Celeriac Slaw

from Mariquita Farms website. from Carried Away (a restaurant in Aptos)
1 celery root, peeled & cut into julienne (or grated if you don’t have a mandolin, or try to julienne with a sharp knife)
1 egg

1 cup oil

1 Tablespoon capers, chopped
2 Tablespoons lemon juice

salt and pepper to taste
2-4 Tablespoons chopped parsley (or cilantro, or other fresh herb)

Boil a pot of water. Add the thin slices of celeriac for one minute, just to blanch them. Drain and set aside. In a blender mix the egg, lemon juice, salt & pepper. While that is mixing, slowly add in the oil. Spoon the sauce over the celery root, add the capers and the parsley, then toss. (Julia’s note: I’ve successfully skipped the blanching part)

Potato-Celery Root Cakes
from Deborah Madison from Mariquita Farms

1 pound potatoes, peeled

1 pound celery root, peeled

3-4 Tablespoons oil

Salt & Pepper

Grate the potatoes and celeriac, mix together. In a heavy skillet heat half the oil over med. heat. Add half the potatoes-celery root mixture, making a layer about 1/2 inch thick. Season, then cover with the other half of the mixture. Press down on the cake and neaten the edges. Reduce heat to low and cook until the bottom is golden, about 10-15 minutes. Turn the cake out onto a plate, add the remaining oil, slide the cake back into the pan and cook the other side until golden.

OPEN GREENHOUSE AT 13684 Chalk Hill Road, Healdsburg. Sunday April 18 11 - 4. More info at http://www.tierravegetables.com/features.htm

CSA SIGN UPS - Please tell friends, colleagues, neighbors! Get a prize if someone signs up and drops your name!

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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!