Melons---Green and Orange Flesh Honeydew. Melons are doing well this year. Try some with yogurt or cottage cheese. We always eat them “neat.” Enjoy.
Tomatoes---Aa variety of tomatoes. We hope you are enjoying the tomatoes as much as we are. To make an easy pasta sauce, chop and saute some of the onion, add a bit of garlic if you have it, then throw in some chopped tomatoes. Toss hot pasta into the tomato mix and top with Parmesan cheese.
Onion---Utah Giant, AKA Colorado Sweet. All of these onions are huge. The average is about (or more) than two pounds! You probably will use it for more than one dish. Put it in the refrigerator after you cut in so it will keep better. These are really sweet cooked up. Here’s a sandwich idea: Slice and slowly saute up a few slices. Meanwhile, slice some summer squash and add it to the onion. When the squash is tender, put it and the onion on toasted bread. Add a bit of cheese and run under the broiler until it’s melted. Top with sliced tomato and crunchy lettuce. Alternatively, put the squash/ onion concoction between two pieces of bread, with a little cheese, add a bit of butter on
both sides and toast like a grilled cheese sandwich. Add tomato and lettuce.
Lettuce---For a salad to go along with your tomatoes. To add to a nice tomato or other sandwich.
Summer Squash---After last week’s break, the summer squash is back in your box. You probably are ready for some nice sauteed squash mixed with some of that nice onion. Add some tomato and cooked pasta and you’ve got a simple dinner. Try the sandwich idea.
Carrots---Saint Valery. A few large carrots. These are an old variety. They are tender even though they are large. You can sliver them up for snacks or make one of the recipes below (or one of your own). I know it’s hot, but if you make the carrot cake recipe below you will be happy. It is really good and pretty easy. Here’s Wayne’s carrot salad: shred the carrots with a cheese shredder. Toss with a dressing of Balsamic, tiny bit of honey, oil and maybe
a touch of garlic. Put in fridge to cool a bit and to allow the flavors to meld. Eat!

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.

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!