Marrowfat Fresh Shell Beans---Creamy when cooked up. These special heirloom beans are on the Slow Foods Arc of Taste, an honor reserved for rare culinary items. Shell the beans (on front porch with hound dog and banjo?) and then add to sauteed onion/ garlic with a bit of broth. Simmer until tender, about 20 minutes, but watch as sometimes they cook up faster or slower. Some people just boil them up by themselves. We always do the “saute thing.” They are great added to soup or with pasta. If you happen to overcook them just blend them up and make a dip for your other vegetables.
Red Onions---This may be the end of the red onions. We have more varieties waiting to take their turn. Use these with the cucumbers, tomatoes and pepper to make a salad. Saute up with the beans. Add a slice to two to sandwiches.
Gypsy Sweet Peppers---These sweet peppers are good in many ways. Chop up and mix with chopped cucumber, red onion, tomatoes, good vinegar and you’ve got a salad. Roast or BBQ and add a bit of cheese (or not) and you’ve got an appetizer. Throw the cooked pepper (and melted cheese) on toast and you’ve got lunch or dinner.
Summer Squash---Chop up a few and mix with eggplant for a ratatouille. Roast some in the oven just by themselves. Saute with onions for quesadilla filling or pasta/ rice topping. Slice one raw with the salad.
Eggplant---Our eggplants are especially beautiful and sweet this year. Chop up (no need to peel) and mix with onion, pepper, summer squash and tomatoes for a whole meal. The recipe, such as it is, is below. Try the baba ganouj if you don’t want to make the ratatouille. If you don’t want to do either, make a sandwich: slice the eggplant in half and put just a touch of olive oil on it (they absorb oil like a sponge, so watch out). Bake at about 375 until soft. Then add to nice crunchy bread, cheese if you like and of course a tomato.
Lemon Cucumbers---These look like lemons and some think they taste like them as well. They are juicy and sweet and very popular at the farm stand. Slice one up for a sandwich, eat for snacks, make the salad.
Tomatoes---Red ones for all your tomato needs. Eat, Cook up a few for the ratatouille. If you want to skin the tomatoes for the ratatouille, here’s what you do: take whole tomatoes and put into boiling water for 30 seconds to a minute. Put into cold water, core, and the skins should slip off. If they don’t, put back into the boiling water again.

Baba Ganouj
From Moosewood Cookbook by Mollie Katzen

2 medium-small eggplants

Juice from one good-sized lemon
1/2 cup tahini

3 medium cloves garlic, crushed
1/4 cup finely minced scallions (optional)

1/2 cup finely chopped parsley
Salt to taste

1 Tbsp. olive oil
Cut off stem ends and prick all over with fork. Bake at 400 degrees until completely "pooped", about 45 minutes. Remove gingerly from oven, and let cool. Scoop out the insides and mash well. Combine with other ingredients, except oil. Chill completely and drizzle oil over top right before serving. Use it to dip bread, vegetables or even to top pasta or rice.

Simple Baked Ratatouille
a recipe of this and that, which is totally flexible

1 or more eggplant

A few summer squashes
1 chopped onion

A garlic clove or two
4 tomatoes (more or less,depending on size)

A sweet pepper (and or chile if you have one)
Chop everything up in more or less equal sizes. Put into a baking dish and stir around with a bit of olive oil. Add salt and pepper to taste. Bake at about 370 for about an hour, stirring every so often, or until everything is tender. Serve hot with Parmesan cheese if desired. Great with crunchy bread.

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!