Fruit---A combo of Gravenstein Apples, Bartlett Pears and Fresh Prunes from Lee’s orchard on Chalk Hill Road in Healdsburg. Eat and enjoy! If you make a cabbage salad, put some chopped apples and/ or pears in it.
Potatoes---Yukon Gold. These were just harvested on Monday. I mashed some up. They were yummy. Fancy them up by mashing and then adding some sauteed onions. This makes them ever so special! If it stays as hot as it is, roast them on the BBQ or make a cooling potato salad.
Tomatoes---Variety of Red. Let us know when you want bunch to make sauce or salsa to can or freeze. It is so worth it to do that now so that you have all that stuff during the winter.
Broccoli/ Cauliflower---If you are tired of steaming all the time, try sauteing/ braising. Saute some onion/ garlic and add the broccoli/ cauliflower. Throw in some squash and other vegetables you may have around, even a chopped up tomato or two. Cover and cook on low until tender. We had a similar thing on Sunday and it was a refreshing change from my usual steam story.
Summer Squash---Throw some into a saute. Slice and eat raw or put into the salad.
Cucumbers---Refreshing cucumbers for sandwiches, salads, snacks.
Napa Cabbage---This is a light and very crunchy cabbage. Use it like other cabbages but I think it lends itself to stir fry a little more than our regular green cabbage. Try that if you like. Here’s a website with lots of ideas including a quick Kimchi recipe that I’m going to try:
http://www.sheknows.com/articles/809695/8-things-to-do-with-napa-cabbage
There’s also one right here in the Menu that sounds pretty interesting and also very flexible to adjust according to what you have or feel like putting into it. Erica says her mom likes to stuff them with whatever she has: vegetables, meat, cheese, etc (rice??).
Onion---Yellow ones. Time for onions. These are great cooked up. I don’t know how they are raw. I am still eating the red ones that way. Slice thinly and use instead of scallions if you don’t have any red onions left over from last week’s box.

Spicy Napa Cabbage Slaw with Cilantro Dressing
from epicurious.com

1/4 cup rice vinegar (not seasoned)

2 teaspoons sugar
1 teaspoon grated peeled ginger

2 tablespoons vegetable oil*
1 fresh serrano chile, finely chopped, with seeds**
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced

1/2 cup coarsely chopped cilantro

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well.
Let stand, tossing occasionally, 10 minutes.

*Reviewers suggested using sesame oil instead; seems like a good idea to me
**Reviewer used less heat or could keep the chile out altogether
***More reviewers suggested adding lime juice, chopped nuts (roasted almonds or peanuts?) and shredded carrots. Make up some of your own innovations. It sounds like a cool, refreshing salad to me.

CSA Availability: We still have room in our CSA if you know of anyone who may want to join, have them give me a call or come into the Farm Stand and talk to one of us. Thanks!

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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!