Tomatoes---Red and Sun Gold. Tomato season is here for awhile. Hooray!
Chard---A wonderful green for steaming or sauteing. I usually saute/ braise. After rinsing off any dirt and critters, chop the stems. Saute with a little oil until almost tender. Then add the chopped leaves and some chopped garlic. Add a little water if if looks like you need it. Lower heat, cover and cook until nice and limp. Throw on some chopped tomatoes for color and fun if you feel like it before serving. Try the recipe below for something different.
Summer Squash---More summer squash? What can I say. It’s the season. Remember that squash casserole from a couple of weeks ago? Make it (if you haven’t yet) or make it again. More ideas: chop and saute with garlic until tender. Steam, drain and mash with a tiny bit of cheese. Roast: slice and put on a cookie sheet with a little oil. Bake for about 30 minutes, stirring once in awhile, until tender. Raw: slice and eat raw in salads or as a snack.
Red Potatoes---New, freshly dug potatoes. Fresh! Keep dirt on until use. Store in dark paper bag or box, away from onions, and light if you must store. But really, just cook them up and eat. They are good roasted, boiled, steamed, mashed. In other words, they are good any way you cook them.
Green Beans---Slenderettes. These are tender, flavorful beans. Eat raw or lightly steam. You can saute them if you like with a little garlic but steaming is quick, easy and delicious so that’s usually what I do.
Garlic---A little bit for this and that.
Cabbage---A half a cabbage for salad or saute or even steaming.

Skillet Squash and Potatoes
from allrecipes.com

1 small potato, peeled and thinly sliced

1/4 cup chopped onion
1 tablespoon cooking oil

1 small yellow summer squash, sliced*
1/4 teaspoon salt, 1/8 teaspoon pepper, 1 dash paprika

In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes. Add squash; cook, uncovered, for 8-10 minutes or until the vegetables are tender, stirring occasionally. Season with salt, pepper and paprika.
*You can use any color of squash you want.

Red Potatoes and Wilted Greens
from Epicurious.com

3/4 pound small red potatoes

1 tablespoon unsalted butter
1/2 tablespoon olive oil 1 small garlic clove, minced
4 cups packed beet greens, mustard greens, or Swiss chard (about 6 ounces) tough stems discarded and remainder washed well and dried***

In a medium saucepan bring potatoes with enough salted water to cover them by 1/2 inch to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander and when cool enough to handle cut each potato in half.
In a heavy skillet heat butter and oil over moderate heat until foam subsides and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet with a metal spatula. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted.
Season mixture with salt and pepper and stir until combined well.
***I haven’t made this but all the reviews stressed making sure the chard was really dry.

Plastic/ Paper Bags/ Strawberry Baskets: Please bring in any bags/ baskets that you may have. We can always use them.
Thanks.



Have a good week everyone. Please tell your friends about our program/ farm stand. We have openings.
Thanks.

l

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!