Beets---Sweet, flavorful, easy to prepare. Beets are soooooo good and good for all of us. Roast whole or in chunks, or boil, steam or shred and eat raw. Versatile.
Potatoes---One of my favorite foods. Make some leek and potato soup. It’s easy. Otherwise bake, mash, boil and add a bit of butter to pizazzz it up.
Chard---Our favorite chard recipe is Wayne’s saute: after washing well, chop up the chard stems. Saute in a bit of olive oil for about five minutes. Add the chopped leaves and a huge handful of chopped or minced garlic. Add a trace of water so it doesn’t burn, lower heat, cover and cook until the chard is tender. This doesn’t take very long. Add a pinch of salt or even a touch of chile powder if you like and you are good to go.
Leeks---Make leek and potato soup. There’s a very easy recipe below. I know it’s a repeat for many of you but it is so good and versatile. If you don’t want soup, just use these in place of onions for any recipe.
Spaghetti Squash---The funny squash that has “noodles.” Slice in half and scoop out seeds. Bake cut side down on a oiled cookie sheet until tender. Scoop out the “noodles.” Cover with tomato or other sauce. Here’s an idea: saute up some leeks and some chard and put that over the noodles. Yummy.
Romanesco---Steam, saute or roast. Delicious mid winter vegetable.
Cardoon Blade---”What’s this?” many of you are going to ask. That is a very good question. Cardoons are in the artichoke family. With artichokes, we eat the flowers, but with cardoons we eat the ribs of the leaves. Wayne cooked one up last night: he cubed the stem, then boiled for a few minutes. Then he sauteed with some leeks. It tasted like artichokes = so good! Lee says she cut one into pieces and boiled for a few minutes. Then she made a white sauce and throw in the cardoons. Erica cut one up and stir fried. Three easy ideas. Give this stuff a try and if you like it there’s more to be had at the Farm Stand.
Corn Meal---Either Blue or Pink. Freshly ground from our own grain corn. Make corn bread, polenta, muffins, etc. Use like any commercial cornmeal, but this will be so much better since it’s freshly ground!
Dried Beans---Hutterite. One of the heirloom beans that we grow and a favorite for soup. To make a simple soup, first rinse the beans and get out any dirts, stones, etc. Then either soak over night in a bunch of cold water or do a quick soak: cover with lots of water, bring to boil, turn off, cover and let sit about an hour. After whatever soaking method (some people don’t soak at all), saute some leeks or onion if you have it, add the beans and some water or broth and whatever seasonings you like and simmer until the beans are tender. At this point I would add some chopped chard or other green. Voila! You’ve got soup. What better combo than beans and cornbread? Sounds like dinner to me!

Leek and Potato Soup

2 Tbps to 1/4 cup olive oil and/ or butter

1 med size onion or more leek
2 1/2 cups chopped leeks

1 qt chicken broth or water
2 - 3 cups chopped potatoes

Salt and pepper to taste
1 - 2 cloves garlic

Milk or cream, optional

Saute leeks and onions until leeks are nice and golden, about 10 minutes. Add garlic and saute for a bit. (Add a little water/ broth during leek cooking if you need to in order to prevent it from sticking to the pan.) Put the cut up potatoes into the pot along with the broth. Simmer until tender, 15 to 20 minutes. Add milk or cream (optional). Mash up with a potato masher or an immersion blender. Serve with shredded cheddar cheese.
Note: This is very forgiving recipe: more of this/ less of that, no problem.

TAKING SIGN UPS: We are now taking sign-ups for the full 2009 Season which will run from the beginning of June to the end of December (30 weeks). Cost for the full season is $600 (farm pick up) or $690 for drop offs. This includes a $30 discount. Those who sign up for the full season will have first priority to purchase whatever May boxes we have. We won’t know how many May boxes until we are closer to that date.

Questions? Call or e-mail me at evie@tierravegetables.com or call 837-8366. Thanks.
NEXT BOX IS March 20. Please put on your calendar. Remember, the Farm Stand is open every Friday and
Saturday should you need more vegetables, beans, dried chiles, etc.




























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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!