Eggplant---Gorgeous purple eggplant for Ratatouille or to bake or saute. You don’t need to salt this eggplant to get out bitterness as it is not bitter. It is sweet! You also don’t need to peel it unless you really want to. I never do. I slice it up and bake it either alone or with other vegetables. My new way to bake it is to slice, put on cookie sheet, rub with just a bit of olive oil (and maybe garlic) and bake at about 375 or so until tender, turning once. My baked ratatouille recipe is below as well as well as an easy recipe for stew.
Tomatoes---These are to eat raw and/or to bake up for the recipe.
Sweet Gypsy Pepper---This peppers are flavorful and sweet. They are good raw, broiled/ baked and stuffed with cheese or cooked up with the recipe. I am working on a stuffing recipe that I will share with you when you come to the farm.
Summer Squash---A bit of summer squash for the recipe or for baking, sauteing, steaming.
Red Potatoes---These freshly dug potatoes are fantastico!!! I have been lucky enough to have been eating quite a few of them both for breakfast and dinner. I chunked a couple up the other night and baked them until tender. Then we had some for dinner and I’ve been having leftovers with my morning egg. Enjoy anyway you cook ‘em.
Sweet Basil---Just a touch for the recipe.
Garlic/ Onion---Ditto, for the recipe, with enough, at least of garlic, for a few other things.
Carrots---Some carrots to munch on or to put into the ratatouille for a different kick. If you do so, just chop and add with all the other stuff.
Sweet Corn---You know what to do with it!

Evie’s Baked* Ratatouille

1 - 2 Eggplant

2 - 3 Summer Squash
1 - 2 Sweet Pepper

Quite a few Tomatoes
1 Onion

A few cloves of garlic
A bit of basil

Chile (optional)/

Salt/ Pepper
Chop all ingredients into bite size pieces. Put into a large pan, like a lasagna pan with a bit of olive oil. Stir around. Cover and bake at about 375 until everything is tender, about 45 mins to an hour, stirring every so often.
Uncover near the end if you like. For extra richness saute the onions first. Top with Parmesan cheese.
* If you want to cook it on the stove top, saute the onions and add the other stuff and cook until tender, probably about 30 or so minutes.

Ukrainian Eggplant Stew**
given to me by my friend, Mela, many years ago

1 cup chopped onions

4 Tbsp. olive oil
1/2 to 1 lb. (2 to 4 cups) cut carrots

2 sweet peppers
2 lbs. (8 cups) chopped eggplant

2 or so cups chopped tomatoes
2 or more cloves garlic, chopped

2/3 cup lemon juice
2 tsp. sugar (optional)

cayenne and black pepper

Sauté the onions until translucent. Add the garlic and sweet peppers. Then add everything else. Cover and simmer about 30 minutes. Take the lid off and simmer, uncovered, until you like the amount of liquid that is left. Serve with rice or with nice hearty bread or both.

**May want to cut in half. Also, this is another forgiving recipe: a little more of this, a little less of that and it will be just fine. It also freezes great.

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!