Tomatoes---A variety of tomatoes for both eating raw and cooking if you wish.
Cauliflower---A part of a beautiful head. We don’t have enough to give one to everyone so that’s why you get a part. We hope this is enough to get you through a couple of days. Steam or saute. What would be really good is to saute some up with a chopped tomato or two and eat over pasta or as a side dish. Try Lee’s idea to make a marinated salad with the cukes and some tomatoes. You could blanch first for this if you want it a little more tender or keep it raw for the total crunch experience.
Summer Squash---“How can I miss you if you won’t go away?” is a line from an old country western song. Sometimes I feel that way about summer squash. We’re still managing to eat it a few times a week. I steam it, or saute with onions/ garlic, eat some raw, use as a filling for quesadillas.
Green Beans---Either Slenderettes or Romanos. The Romanos are the flat Italian; the Slenderettes are rounder and skinnier. Make a nice marinated salad with the cauliflower, tomatoes and cucumbers, or steam quickly and eat.
Sweet Red Onion---No onion last week. Need one today. Use here and there, everywhere.
Cucumber---These are the same cucumbers we use for pickles but they are great as a salad/ sandwich/ snack. No need to peel; just slice and eat. So refreshing on a hot summer night.
Eggplant---The first of the season. This is so sweet. You can slice and saute or make a little stew with some onion, squash, tomato and the eggplant. No need to peel: Mix chopped onion, eggplant, squash, tomatoes together on the stovetop and simmer until tender. Add some Parmesan or other cheese if you like. This dish is also good cold. Eggplant will soak up oil like a sponge. I’ve never quite figured out how to saute it up by itself w/out adding a lot of oil but with other stuff it’s fine. You can make a wonderful sandwich with eggplant. Brush with oil and a little garlic if you have it. Broil (I know it’s hot) or BBQ/ grill for a couple of minutes on each side, until tender. Then add to toasted bread/ mayo, a little provolone or other cheese and a sliced tomato or two. To add to the sandwich, make it open faced and put some sauteed summer squash on top!
Sweet Corn---Steam, boil or BBQ until just tender.
Basil---A bit in case you want to add some to stew or for tomatoes and mozzarella cheese platter.

GREEN BEANS WITH TOMATOES AND BASIL
From Asparagus to Zucchini, Madison Area CSA Coalition

1 1/2 pounds green beans, cooked

1 garlic clove, diced
1 small onion, thinly sliced

1 tbsp. olive oil
2 tomatoes or 1/2 basket of cherry tomatoes, coarsely chopped
salt & pepper to taste

1 tbsp. chopped fresh basil 1

tbsp. chopped fresh parsely, or 1 tsp. dried

Cut beans into 1-inch lengths; set aside.  Saute garlic and onion in oil in skillet until soft.  Add tomatoes, salt and pepper, and cook 2 minutes.  Stir in basil and green beans.  Cover, reduce heat to low and simmer 3 minutes. 
Remove from heat, stir in parlsey, and serve immediately.  Makes 4-6 servings.

Save the Dates! We’re having a Real Deal, Meal in the Field, on October 7 with Mateo Granados. Mateo is going to make luscious tacos and other treats right from the field. More details to follow.

Mozzarella making demo on August 22: Nancy from the Beverage People is going to show us how to make fresh mozarella cheese and it’s free! August 22 from 1 - 4. Come for all or part.

Coming up soon: melons, fresh shell beans, more lettuce and other greens.





Have a good week everyone. Please tell your friends about our program/ farm stand. We have openings.
Thanks.

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!


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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!