Sauerkraut---A little jar to enjoy as is or with a nice sandwich. Sauerkraut is just cabbage and salt. It is full of health benefits. According to the website, sauerkraut.com the phytochemicals created during the fermentation process boost the immune system. It goes on to say that it is a cancer fighter, a digestive aid and a flu remedy. We add that it is also delicious and easy to make. If you’d like to make your own we have beautiful sauerkraut cabbages ready to be shredded and salted. P.S. We’ll re-use the jars if you don’t need it and want to give it back.
Red Radicchio---These little beauties are a wonderful addition to a salad but are really, really, really good roasted. There’s a simple recipe below. Note the changes that I made when I cooked it up.
Fennel---Fennel has a very mild licorice flavor. It is good either cooked or raw. I like to braise it by first cutting off the stem at the top of the bulb, then slicing the bulb into quarters (or halves, depending on how big the bulb is) lengthwise. Put into hot oil for a minute or two until it’s gotten a little brown, then turn down heat, add a bit of water, cover and simmer until tender, watching to make sure it doesn’t burn. It is equally delicious raw in, or as a salad of it’s own. There is a recipe below that some of our farm stand customers made over Thanksgiving and said it was very ooh, lah, lah. If you try that one, let us know what you think.
Celery---This is the end of the celery until next year. We wanted to get it all out before a hard freeze hits as that would kill it. Enjoy!
Leeks---If you braise up the fennel, saute some leek along with it. It would be good. Cleaning review: slice the leek lengthwise and run the layers under water to get any dirt out. Then chop up or saute/ braise the slices. Use any place you would us an onion.
New Zealand Spinach---Not really a spinach but it tastes like it. Best cooked up either steamed or (our preferred way) sauteed. Throw in some chopped leek and a little salt and pepper. Easy.
Beet---One large beet with greens. You probably want to cut it up so it cooks faster although that’s not necessary. Roast, steam, boil or slice and eat raw. Chop and steam or saute the greens.

Fennel and Celery Salad
by Mark Bittman from the New York Times

2 Medium Fennel Bulbs, trimmed, some fronds reserved

3 Celery ribs, trimmed
1/4 cup extra virgin olive oil

Salt to taste
3 Tbsp fresh lemon juice, more to taste 1

/4 tsp black pepper, more to taste
Freshly shaved Parmesan cheese
1.) Cut fennel bulbs in quarters, lengthwise, discarding outer layer if et is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
2.) Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.

Roasted Radicchio
adapted from Fine Living.com website

1.)Preheat oven to 400F.

2) Wash and trim radicchio heads and cut them in half.
3) With a sharp knife, score the leaves on the rounded side.
4) Pour 1/3 cup olive oil into a pan that can accommodate all of the halves. Sprinkle with salt and pepper*
5) Place radicchio in pan, cut sides down. Pour remaining olive oil over the tops.
6) Cook for 10 minutes and turn heads over. Cook for 10 minutes and turn again. Cook for 10 more minutes and remove from oven. Serve hot or at room temperature.
7) Sprinkle a little good blue cheese on and return to heat to melt.
8) Eat!
* When I made it I didn’t use that much olive oil; Also I forgot about it for 20 minutes before I turned it the first
time. It was a little crunchy on the outside but really tasty.
Also, you can sprinkle some good quality Balsamic vinegar (instead of?) the cheese.


















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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!