Potatoes---Russets. Dug on Monday. These are fresh and new. Not just for baking, use these for general use. Chop and roast some up with some garlic and olive oil, boil and mash, boil and don’t mash. Add a spot of butter.
Tomatoes---A variety. It’s probably time for a BLT for all the meat eaters out there and/ or make the sauce, recipe below. It’s a basic one and you can use any kind of tomatoes. Don’t worry about exact amounts. Go with your taste.
Summer Squash---A variety. Try the recipe below. It’s easy and quick. You can cut it in half. It’s a very forgiving recipe with few ingredients but really delicious. If you don’t make it, roast some of these up with the potatoes, just don’t cook them as long, or boil and mash with or without some added cheese.
Sweet Red Onion/ Green Onions---I’ve been using the whole green onion up to the very top. Either one of these could be used for salsa or sauce.
Jalapeño Chile--This is for salsa or you could add it to the tomato sauce for a little extra zing. To take away most of the heat, remove the membrane and the seeds; if not, enjoy a little heat. Easy salsa fresca: Chop a green or some red onion, the chile and some tomatoes. Stir around and add lemon or lime juice if you have it but it’s okay if you don’t. Add salt to taste and enjoy.
Cabbage---This is part of a very large head. Try an easy salad: shredded cabbage, vinegar, garlic and olive oil. Try this recipe: 1 lb. potatoes, 1 lb. cabbage, shredded,1 large onion, chopped, 6 oz. shredded Cheddar cheese. Salt and pepper to taste. Boil potatoes in salted water until soft. Drain and set aside. Save cooking water. Add onion and cabbage to potato water. Boil until tender (approximately 5 minutes). Drain and set aside.Mash potatoes adding 1/4 cup milk and 1 tablespoon butter. Add onion and cabbage to potatoes. Add 2/3 of cheese to potato mixture. Mix well and place in a casserole dish. Sprinkle with remaining cheese. Heat casserole in 350 degree oven until cheese is browned. This is called Colcannon Cabbage and Potato Casserole and was found by Lisa.
Garlic---For all things. I use it in everything except desert.

Basic Tomato Sauce
This is great on pasta too, as well as many vegetables.
1-1/2 pounds ripe tomatoes, cored and chopped 4 - 6 cups chopped tomatoes
2 tablespoons olive oil

1/2 cup chopped onion
1 teaspoon minced garlic

1 tablespoon rinsed/ chopped basil
1/2 teaspoon kosher salt

fresh ground pepper
In a big saucepan combine tomatoes and their juices, cook over medium heat for 15 minutes or until quit soft. Pass through food mill to remove seeds and skin.
In the same pan heat olive oil and saute the onion and garlic until soft (not brown). Add the pureed tomatoes and bail. Continue cooking at a simmer until sauce thickens, about 45 minutes. Season with salt and pepper. Sauce can be refrigerated for up to one week or frozen.
Pappardelle
2 lbs total summer squash

2 tablespoons olive oil

2 tablespoons white wine

2 tablespoons garlic
1/2 teaspoon kosher salt

Fresh ground pepper

1/2 cup basil cut in thin ribbons

2 medium tomatoes, peeled, seeded and diced
2 cups Basic Tomato Sauce

tablespoons heavy cream
1/4 cup finely grated Parmigiano-Reggiano

Slice zucchini and squash lengthwise in 1/8” strips on a mandoline or backside of spatula shaped cheese slicer.
Heat olive oil over high heat in a large skillet. Just before the oil begins to smoke add the squash and stir. Continue stirring for 3 minutes until strips are barely wilted. Add the white onion, garlic, salt and pepper. Toss in the basil and tomatoes. Stir in tomato sauce, cream and half the Parmigiano. Bring to boil. Serve immediately with remaining cheese sprinkled on top.

Mozzarella making demo on August 22: Gabe from the Beverage People is going to show us how to make fresh mozzarella cheese and it’s free! August 22 from 1 - 4. He’s going to show us both the 30 minute and longer varieties. It’s hands on for those who wish to participate and you can just stay for part. He’s going to do the 30 minute one a few times so more people can see how quick and easy that is. We will be tasting it with our tomatoes.

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!