Tomatoes---Sun Gello (smallish orange) and a variety of reds. Make a pretty tomato salad. Add a few to the potatoes after they’re cooked for a bit of color. Add to sandwich. Pop one into your mouth right now!
Potatoes---Red ones. How many ways to eat these terrific spuds? Here are a few ideas: make mashed potatoes;
chunk up and roast with chopped onion and or garlic; make a potato salad and add some colorful tomatoes; boil and eat with a tad of butter. Need more? Slice thinly and add to sauteed onion. Cut up a roasted chile and add that as
well. Simmer with a bit of water or broth until tender.
Cranberry Beans---A beautiful, fresh shell bean that is as delicious as it is beautiful. Take out of the shell and add
to some sauteed onion and or garlic or both and a bit of broth or water to cover. Simmer until tender to your liking. This takes about 15 or 20 minutes (or maybe a bit more). Add salt and other spices to your liking but don’t add the salt until the beans are tender. These are excellent as a side dish on their own. They are also exquisite stuffed into a poblano chile pepper with a bit of (you guessed it, cheese!)
Onions---Sweet red onions. Did you know we harvested about 2500 pounds of these this past spring? That’s quite a few! We are using them up which is good since there are different varieties coming along for the summer/ fall/
winter storage. Chop up, saute and use for the shell beans. Add some to a nice tomato salad or sandwich.
Fresh French Prunes---These fresh prunes used to be everywhere in Sonoma County. Now they are practically extinct. That is too bad as they are so good. Eat them fresh and if you have any left make the recipe below. It originally
came from a young woman from Germany, Eleanore, who many years ago stayed with Lee and Wayne and made it for them. Try it. It’s quick, easy and really delicious.
Beets, with Greens---Two for one! Boil or roast the beets until tender. Wash the greens and steam up like spinach or saute with some of the onion. Good and good for you. To boil/ steam beets, keep them whole, cook until fork tender, and peel after they’re cooked. To roast, either cook whole or cut into chunks. Mix with a bit of oil and cook covered or uncovered in a hot 375-400 degree oven until tender. Time varies according to size of beets. Slip skins off
after roasting. These are also excellent eaten raw shredded into salads.
Chiles---Poblanos. Some are hot and some are not. You can’t tell from the outside which is which. If you don’t want any heat take out the membrane that holds the seeds. This is where the heat is. Roast this chile by either putting over the stove and burning the skins before peeling or put in broiler, cook until blackish all around, put on plate, cover
and cool before peeling. Then either stuff with cheese, some nice shell beans or just eat. These also make great additions to sandwiches: toast some bread, add cooked chile and cheese of choice, and broil or bake until cheese melts. Add a few slices of tomatoes and you’ve got dinner.
Corn---Yellow. Boil or steam for a minute or two. Put on the BBQ if you wish. No need to add anything. Eat!

Zwetschgendatschi
(svetz-kin-dat-chee)

Batter: 3 cups flour, Salt to taste, 1 cup sugar, 1 egg, 3/4 cup butter, 1 - 2 Tbsp milk
Process the flour, sugar, butter and salt in a food processor, blender or fork until crumbly. Add the egg and
enough milk to make a soft dough. Knead a bit and spread the dough onto a greased cookie sheet ( 10 x 14”)
Topping: 3 - 4 cups sliced fresh, French prunes, 1 tsp cinnamon (to taste), 1/2 cup sugar (to taste)
Pit and slice the prunes in halves or fourths. Arrange them on top of the dough in some appealing pattern.
Sprinkle some cinnamon and sugar on top and bake for 20 minutes. The pastry should be soft: don’t over bake.
NOTE: If you don’t want to pit the prunes, just cut them in half, put them on without pitting and take the pits out
after cooking.

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.



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!