Carrots---Sweet, crunchy, carrots. What can I say? This is the end of this particular patch. We’ll have a new one by the time the next box comes around. Here is Karen’s carrot soup in her own words: “I sauteed some leeks, garlic, tumeric and ginger in some butter, then I added the cut carrots in with just a little chicken stock and covered them, and let them steam until they were soft.  I added some chicken stock and let them simmer until I felt like the flavors had a chance to mingle. Then I used the immersion blender until everything was smooth. I served it with some homemade croutons with gruyere cheese melted on top. Yogurt would have worked well too.” Thanks, Karen!
Dried Beans---Either Rio Zape (darkish) or Mrs. Keeney’s (Pinkish). Both are outstanding so you should be happy with whichever one you get. These beans are interchangeable with any recipes calling for black, pinto, etc. They both get nice and plump when cooked. Soak either the long method or the one I prefer which is the quick soak described below. Some people are simply putting them into a crock pot with a leek and a few spices for the day and tell me that they are the best that way. Simple. There’s a “recipe” below that is to be used more as an outline. Basically just cook them up with or without spices and you should be delighted. Good and good for you!
Labor Day Ketchup (or is it Catsup?)---So named because Lee and Erica made it on Labor Day. It has been patiently waiting in the freezer for this particular box. Enjoy it with fries, burgers, sandwiches of any kind. Put some or all into the bean dish. By the way, Ketchup, apparently the original name, is from China and had no tomatoes. It was mushroom or sometimes walnut based. So, I guess this is Catsup! Ingreds: Tomatoes, vinegar, sugar, spices, chiles.
Parsnips---The last of the parsnips. There’s a nice recipe below thanks to the our newest employee, Kara, who saw it in Roxie’s “Bible,” The Fannie Farmer Cookbook. It sounds pretty good and easy.
Fava Beans---A taste, a tease, a hint of things to come. We have been waiting, waiting, waiting for these little
delectable delights. Take out of pod and saute w/ leeks or steam until tender. Then eat. They are so tender there is no need to “double peel” as many recipes say to.
Leeks---Good old dependable leeks. Try some sauteed up with a sliced parsnip. Roast one up with some carrots and parsnips. Add some to the beans, roast some on the BBQ.
Chard---We have been eating lots of this since it’s the only thing we have in the green department around here. Wash, chop and saute with some leeks. Add some chopped to the beans when they are almost all cooked. Steam some up for a quick and easy side dish. Add some to pizza or tomato sauce. Give me your ideas.
Dried Tomatoes---Just the perfect thing to add to some beans. Chop or snip with scissors and throw into the beans. Easy. Toss some in with the sauteed chard. I bet that is really good.

Easy Beans
1 - 2 chopped leeks

Garlic if you have any
1 cup or so of dried beans

Dried Tomatoes
Canned tomatoes (optional)

Spices such as chipotle, chile powder, cumin

Chopped Chard

Either soak beans overnight or do a quick soak. I always do a quick soak: Put beans in pot, covered with lots of cold water. Bring to boil, turn off, let sit an hour or all day. Drain that water. Saute leeks until nice and tender. Add the beans, some dried tomatoes and some water and spices. Simmer until tender, probably about an hour (I use my pressure cooker and it takes about eight minutes). When nice and tender add salt to taste, some canned tomatoes if you like (I do) and some chopped chard. Cook until the chard is tender. Eat and enjoy w/ or w/out a bit of cheese and/ or sour cream.

Parsnip Fritters

from The Fannie Farmer Cookbok
1 lb parsnips, cooked (can boil them like potatoes),

4 Tbsp butter,

1/ 2 tsp salt,

1/2 tsp ginger
Mash the parsnips with 2 Tbsp butter, salt and ginger, beating until smooth. Flour your hands and shape into balls about 1 1/4” diameter; flatten into patties. Melt remaining 2 Tbsp butter in a skillet and fry the patties on each side until brown. Serve hot.

Next Regular Box is June 2 for Tuesday and June 4 for Thursday. Please sign up if you haven’t done so
already. We are almost full for the month of June.






























l

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!


.


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!