Edamame---AKA Soy Beans. This is what they look like on the plant. Here’s what to do: Take the pods off the plant. Put into salted water or water with a bit of soy sauce. Bring to boil and simmer until tender, just a few minutes. Then take whole pods and pop the peas into your mouth. Easy and fun.
Lettuce---A nice lettuce head for a salad or two.
Tomatoes---Tomatoes are abundant right now. It took them awhile but here they are. Have a few cucumber and tomato sandwiches, throw some into salads and cook a few up with a saute.
Carrots---Chantanay. Big, tender, juicy carrots. These are perfect for juicing or making cake but are also great for snack. Try the cake recipe below. It’s a well loved repeat. The other one is easy and good if you want to have a tasty little side dish.
Cucumber and/or Squash---If you pick up at the farm you get your choice. If you are at a drop off you get a little of each. Use the cucumber in your salad or make a nice cucumber sandwich or two. Saute the squash up (I still love it this way) with some onion and a little seasoning for a quick and easy side dish or quesadilla stuffing.
Arugula---This is ready and it’s beautiful; spicy, tender, just perfect we think. Add some to a salad and/ or sandwich. Munch on some while you’re cooking up dinner.
Sweet Pepper---Carmen. An Italian frying pepper. Good raw or cooked. Add some to salad, chop and saute with the squash. Slice, saute and use as a sandwich topping with a little melted cheese.
Broccoli---Summer Broccoli. Good and good for us. Saute, steam, roast.

Carrot Cake
Courtesy of loyal CSA members Kirsten Anderson and Kathleen Marsh

2 cups flour

2 tsp baking powder
1 1/2 tsp baking soda

2 tsp cinnamon
2 cups sugar

1 1/2 cups oil
4 eggs

2 cups grated raw carrots
18.5 oz can crushed pineapple, drained

1/2 cup chopped walnuts

Sift the flour, baking powder, soda and cinnamon together. Add the sugar and oil and stir well. Add the eggs, grated carrots, pineapple and nuts. Pour into pan (layer cake pans or 13 by 9” pans). Bake at 350 degs for 40 -45 minutes.
Cream Cheese Icing: 1/2 cup butter, 8 oz pkg cream cheese, 1/2 tsp vanilla, 1 lb powdered sugar. Cream butter and cream cheese. Add vanilla and sugar. Frost. Eat. Yum!

Carrots Vichy
from Joy of Cooking

2 cups scraped, sliced carrots

1/2 cup boiling water
2 Tbsp butter

1 Tbsp sugar
1/4 tsp salt

(1 tsp lemon juice)

Place everything in a saucepan. Cover closely. Cook the carrots over quick heat until the water evaporates. Permit them to brown the butter. Serve them sprinkled with chopped chives or parsley.
Melons are coming, Melons are coming. Melons are coming!!

Real Deal Meal in the Field: October 7 from 5 - 8. $22/ person includes as many gourmet, straight from the field, tacos, salsas and Agua Fresca(s) prepared by Mateo Granados of Yucatan Tamale fame. He is the real deal and so is his food. Pre-paid reservations. We’re having a band as well: Pablo’s brother’s band!!!

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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!