Blue Potatoes---These are blue, through and through. They roast up great . They are a bit drier than the ones from last week (which also roasted up well for me). Erica wrote about them on her blog. Here’s the link:
http://tierravegetablesedm.blogspot.com/ Make a nice blue potato salad or a red and blue one if you still have the spuds from last week!
Kohlrabi---Means cabbage and turnip in German but it is milder than either of these and is not related to the turnip at all! They are in the brassica ( broccoli/ cauliflower) family and steam up very nicely. They also are a nice, crunchy addition to salads so add one to the potato salad if you make it or slice and dip into a dressing or just eat “neat.” Try the recipe below. It would be very pretty with the two colors of kohlrabi.
Broccoli/ Cauliflower Pieces---Steam together or separately. We have had both and both (especially the cauliflower I think) is so very sweet. Don’t want to steam? Eat raw, stir fry, let us know your ideas.
Tomatoes---The first of many more to come......
Greens Duet---This is very exciting to me. This is a combo of purslane and amaranth. These may not look too exciting, but wait! They are so very good for us and so delicious. Pablo turned us on to them and then I checked out purslane. It is one of the healthiest things we can eat! Here’s what to do. It’s easy and really great: tastes like spinach: Take the whole bunch and chop off the roots. Rinse the leaves, chop and put into a pan with sauteed chopped onion (garlic optional). Throw in some chopped chile with the onion for a bit of spice. Lower heat and cover (or not) until the greens are all wilted. Then eat. Wayne and I ate a whole bunch by ourselves so don’t let the size fool you. It cooks way down. Don’t be fooled by their looks and make sure you try them as you will be (I think) happily surprised.
Onion---For this recipe or that one, or another one too.
Chile---A fresh green chile for your greens.
Lemon Grass---This makes excellent tea! Take the bunch that you got and pour a quart’s worth of boiling water over it and let it steep for about 10 minutes (or longer if you want it stronger). Serve hot or cold. This also is used in many Asian, especially Thai dishes. If you don’t want to use it this week, leave on the counter or hang it up to dry. Then you can use it whenever you like. I just read that it lifts sagging spirits and aids digestion. I’m going to have some right now! I need my spirit lifted up for sure.
Summer Squash---It’s that time of year. Steam, saute, add to quesadillas, to the beans, to the other vegetables.
Dried Beans---Either Tepary, Sangre de Toro or Montezuma. If you pick up at the Farm Stand you get to decide which ones you want. If you are a drop off you will get the Tepary. Whichever ones you get, you first need to pre soak either with the quick soak method which is what we do: (rinse well, cover w/ plenty of cold water, bring to boil, turn off, let sit for an hour or so, discard water) before cooking up. I think you should make a nice bean salad. All of these would be great. After presoaking, cook up in new water to cover with a slice or two of onion and maybe a garlic. When tender, cool and add some slice kohlrabi, onion, a bit of the broccoli and cauliflower (blanch first if you like) and a nice vinaigrette.

Kohlrabi Pickle Chips
from The Victory Garden Cookbook

1 1/2 - 2 lbs small kohlrabi, trimmed 3 small onions (about 1/2 lb)
1/4 cup pickling salt

2 cups vinegar
2/3 cup sugar

1 Tbsp mustard seed
1 tsp celery seeds

1/4 tsp turmeric

Peel and thinly slice the kohlrabi and onions. Mix salt with 1 quart ice water, pour over vegetables and soak for 3 hours. Drain, rinse and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes and pour over the vegetables. Cool, cover and refrigerate for three days. Makes a quart.

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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!