Lettuce---Baby lettuce for few nice salads or sandwiches. This is the last of the lettuce for a little while so enjoy it while you can. Next you’ll be getting cabbage for cabbage salads.
Potatoes---AKA Spuds. Freshly dug new potatoes. How I love them! Please keep the dirt on until you cook them up. Don’t put into the refrigerator as that will make them “old.” Keep in brown paper bag or box until use: use them
soon so you can taste how great they are when they are brand new. Wash and boil until tender. Add chopped up dill or parsley and a tad of butter. Here’s another idea and what I did on Saturday. Really easy and good: Saute onion/ garlic (of course). Slice potatoes very thinly. Throw in with the onion and saute slowly. When almost done, throw
in some thinly sliced summer squash. Cover, if desired, and cook until everything is tender. Eat and enjoy. We had this with beans in a corn tortilla and the combination was really good; at least to our palates. The potatoes cook up pretty quickly when they are this new.
Green Beans---Provider. The first picking of green beans. Hooray!!! Make it simple: steam for a minute or two and eat. We don’t even take the little stems off. We cook them up whole and eat them with our hands. Try it! We’ll have more recipes as the season progresses, but for now, try them “neat.”
Onion---A nice, sweet red one. If you haven’t had one of these on the BBQ yet, try it. They are so mild and sweet that way. Wayne sliced them up and grilled them for our burgers the other night. Very special.
Summer Squash---We’re giving a much requested soup recipe. If you don’t make the soup, slice up and saute with onion/ garlic and the potatoes. Use as a filling for tacos. Without the potatoes use to top pasta.
Carrots---Chantenay. Large, very sweet and flavorful carrots for salad or snack or a favorite for juicing.
Tomato(es)---One or two tomatoes to put into your salad. There will be more. We promise.
Basil---A tiny bit in case you make the soup.

Eleanor’s Zucchini Bisque
Created by our friend, Eleanor

1 Onion, chopped

1/2 cup or less, butter
2 lbs (8 cups) shredded summer squash

21/2 cups chicken stock
1/2 tsp nutmeg

1/2 to 1 tsp curry powder
2 Tbsp fresh basil

1 can evaporated milk or other milk
Cook onion in butter until limp. Add shredded squash, stock and spices. Bring to boil and simmer for 15 minutes. Puree in food processor or blender. Add milk. Garnish with more fresh basil. Serve hot or cold.

Carrot Cake
Offered by loyal members Kirsten Anderson and Kathleen Marsh

2 cups flour

2 tsp baking powder
1 1/2 tsp baking soda

2 tsp cinnamon
2 cups sugar

1 1/2 cups oil
4 eggs

2 cups grated raw carrots
18 1/2 oz can crushed pineapple, drained

1/2 cup chopped walnuts
Sift the flour, baking powder and soda and the cinnamon together. Add the sugar and oil and stir well.
Add the eggs, grated carrots, pineapple and nuts. Pour into pan - (layer cake pans or 13 x 9 pan)
Bake @ 350 degrees for 40 to 45 minutes.
Cream Cheese Icing:
1/2 cup butter 8 oz pkg cream cheese 1/2 tsp vanilla 1 lb powdered sugar

Cream butter and cream cheese. Add vanilla and sugar. Frost. Eat. Yum.




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!