Cranberry Shell Beans---These beautiful shell beans plump up nicely and are creamy when cooked. They are excellent either served on their own or mixed with other ingredients. To cook, simply take them out of the pod (with or without hound dog and banjo on the front porch), add to sauteed onion/ garlic mixture and a little water or broth to cover. Simmer until tender, from about 20 to 30 minutes, add some chopped parsley if you like, then eat! You could add chopped summer squash,chard, carrots, peppers and other ingredients to the cooking beans to make more of a soup or stew. Top with Parmesan or other appropriate cheese if desired. To make a version of classic Italian pasta e fagioli serve with cooked small pasta.
Tomatoes---The heat this week should ripen up more tomatoes. The cool evenings of late have slowed things down just a bit. Chop one up and add to the beans after they’re cooked for a refreshing taste addition.
Cantaloupes---Delicious. Our scrumptious melons are ripening. They are picked ready: when they are picked up and slip off the vine (not pulled) they are done. They won’t get any riper after that, they just get softer. Cut them in half and eat for breakfast, lunch, dinner or snack. Throw on some yogurt or cottage cheese for the heck of it.
Summer Squash---We can’t let you get away without any summer squash for the week, can we? Chop up one or two and add to the beans. Make a few more squash quesadillas, grate up into salad.
Carrots---Some sweet, child approved carrots. Seriously, children really do love our carrots. Try the recipe below. My friend Diane gave me the recipe and brought us a sample the other day. They are delicious! They made a great snack for me to munch on at the farm stand on Saturday.
Swiss Chard--Chard goes very well with beans and they, and other greens, makes them more digestible. Chop and saute with garlic and oil until tender and serve with the beans or just chop some up and add to the beans when they are almost cooked. Remember: lots of raw chard cooks down to just a bit of chard.
Green Onions---To chop up with chard, to add to the beans, for sandwiches, what have you.
Parsley---Just in case you make the carrot recipe or for the beans other dishes.

Moroccan Carrot Salad with Ginger
from The Art of Simple Food by Alice Waters, with thanks to Diane for giving it to me

This salad tastes best when the carrots have time to marinate and absorb the flavors of the spices.
Peel and cut into little batons about 2 inches long and 1⁄4 inch square: 4 large carrots

Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center.
Drain and season with: Salt

In a small bowl, mix together:
1⁄2 teaspoon each cumin and coriander, toasted and ground**
One 1-inch piece of fresh ginger, peeled and finely grated, A pinch of cayenne

Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight. Just before serving whisk together:
Juice of 1⁄2 lime, 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped cilantro or parsley

Pour over the carrots and toss gently. Taste for seasoning and add salt and lime juice as needed.
Four Servings
**Use ground if you don’t want to toast and grind yourself. That’s what Diane did. She says it would be more
intense if you grind your own, but it was great the way I had it.

If I had this box I would eat one of the melons today and the next one in a day or two. I would cook the beans up with other vegetables in the box and make a stew-like dish. I would make Diane’s carrots and use one with the beans as well. The green onions would go with the chard, squash. The tomatoes would be made into salads, eaten with the squash quesadillas and used to top the beans. I might make fritters with the squash as well. I think that’s the box.

Have a good week everyone!

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!