Hominy Corn---Hominy corn has been slaked (soaked) in lime water and then washed. This un-binds Vitamin B3 which is otherwise bound to the corn and it also improves the amino acid quality of proteins in the germ. This is stored in water. It is the corn used for the Mexican posole, a festive stew made with pork. It is delicious. You could make the posole and use the red cabbage as the garnish (instead of the traditional green). You can also make it with chicken. Basically, boil up some chicken, then shred back into the broth. Add the hominy corn and simmer until it is tender to your liking. Some people like it more tender than others, so taste. Then top with shredded cabbage, green (or thinly sliced yellow) onions, radishes if you have them and a bit of cheese if you like. Don’t want to make posole? Simmer up with some onions in broth and eat with a little cheese or just add it to some beans or vegetable soup. It’s perishable so store it in the fridge.
Red Cabbage---This is good for salads or sautes. Try this fabulous, easy recipe from Mariquita farms: Slice cabbage and onion and saute in oil. Add white wine, salt and pepper. That’s it! Try the recipe below for a whole meal.
Fennel---We know you got fennel last week and we don’t usually give the same thing two weeks in a row (except for things like tomatoes) but if it freezes as hard as they say it’s going to then we need to get it out or it will all die. Thanks for helping us out. You can chop and saute or chop and throw in to your soup or slice and eat in a salad or slice and wrap up in foil with a little oil and bake for about 30 minutes until soft.
Winter Squash---Butternut. So many options but here are a few: cut in half and bake, cut side down with a bit of oil (and water) at about 350 until tender, less than an hour, or peel, cut into chunks of whatever size, and bake in a hot oven, turning a couple of times, until kind of crunchy on outside and tender on inside, or boil up with some broth and onion and chipotle chile and when tender blend into a soup. Good on these freezing nights.
Carrots---I have to say that I think these carrots are so good. I was chopping one up for soup the other day and
ended up eating half of it raw. I need to eat more carrots I think. Anyway, chop one up and add it to the soup we hope you make with the hominy corn.
Onion---Utah Giant, AKA Colorado Sweet. We love these and hope you do too.

Whole Wheat Penne with Cabbage and Cumin from Almost Vegetarian by Diana Shaw
from the Mariquita Farms Website

2 t olive oil.

1 onion, thinly sliced
1 large carrot, peeled, thinly sliced (any color carrot will do fine)

2 cups shredded red cabbage
1 medium potato, peeled and sliced paper thin

1 t cumin seeds
4 oz. fontina or taleggio cheese, thinly sliced

3 cups whole wheat penne pasta

Heat the oil in a large non stick skillet (or use more oil if using a regular skillet) over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and saute until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat.
Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve at once, in warmed bowls.

IMPORTANT NOTE about CONTAINERS: Next season we plan on using re-usable containers. This includes jars and plastic containers that we can wash at our commercial kitchen with the sanitizing dishwasher. We also are going to be using re-usable mesh bags for weighing and packing vegetables. We are getting you ready for the idea and are asking that for now you please return all the jars and plastic containers from this and last week. Thanks.






















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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!