Tomatoes---A variety of varieties. Tomatoes are ripening up nicely in spite of the cool weather. Use some for the tabouli salad. Make a nice sauce to put over pasta or make a nice tomato salad: chop up some tomatoes, cucumbers, onions, garlic, parsley and basil. Mix together with a dressing of Balsamic vinegar and olive oil. Chill and eat.
Add dry bread and you’ve got a bread salad.
Cucumbers---We have a lot of cucumbers right now and we hope you enjoy them. We hope you will make the tabouli and a few sandwiches. Quick pickles is another idea for these cool summer treats: Make a marinade of seasoned rice vinegar, sesame oil and a touch of sugar. Add thinly sliced cucumber and put into refrigerator for about
an hour. Keep adding more slices as you eat the old ones.
Carrots---Sweet Bugs Bunny approved carrots for your salad or snack or as an addition to a nice tomato sauce or the tabouli. Cook one up with some summer squash.
Corn---Corn on the cob. Picked this morning for you to eat ASAP. Boil water, throw in the corn, cook a minute or two. That’s all you need to do. No need to add butter or any other thing. Just eat!
Summer Squash---Just a bit to steam, BBQ, roast in the oven or add to the salad. Cook some up with some chopped carrots for a nice side vegetable dish. By the way, these are really good roasted: chunk up pretty chunky and stir around with olive oil and garlic. Bake at about 375 until tender. Stir once in awhile to even out the browning.
Basil/ Parsley---For the tabouli salad and we think you have enough to make a pesto as well. Here’s the pesto drill: Take some basil and parsley and put it into the food processor or blender. Blend up with a few garlic cloves, and enough olive oil to make it a bit saucy, but not too much (to your liking). Add Parmesan cheese to taste (maybe
about 1/2 cup or so) and a bit of salt. Use on hot pasta or rice or as a spread for a sandwich with a few slices of cucumbers and tomatoes. That sounds good to me.
Garlic---For the salad, saute and anything else your heart desires.
Strawberries---Seascapes. What can I say? These are beautiful to look at and to eat. Enjoy!

Tabouli
Adapted from The Rolling Prairie Cookbook by Nancy O'Connor

1- 11/2 cups boiling water

1 cup uncooked bulgur wheat
1 small onion, minced

1 - 2 (or more) tomatoes, chopped
2 carrots, diced, optional

1 cucumber, diced
3 Tbsp. olive oil

3 Tbsp. lemon juice
1/2 cup minced parsley (basil)

1 - 2 tsp. fresh mint, minced (optional)
1 tsp. cloves garlic, minced or pressed

3/4 tsp. salt, 1/4 tsp. black pepper

Pour boiling water over bulgur in a large bowl. Cover, stir occasionally, and allow bulgur to absorb water (this will take about 1/2 hour). After water is absorbed, add remaining ingredients and toss thoroughly. Allow to marinate, refrigerated, for at least an hour. Toss well again, and adjust seasoning if necessary.

NOTE: This is a recipe that is totally open to creativity. Make whatever additions you like: leftover broccoli from last week? Throw it in. A bit of summer squash? Why not!

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.



PICKLE NEWS: PICKLES! We have pickles! For those of you who remember from last year, we have great old fashioned dill pickles. They are fermented in a crock the old fashioned way and are crisp and slightly sour. Come have a taste and get a few pickles.






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!