Tomatoes---A couple of the first tomatoes. This is the latest we have ever had tomatoes in my memory. Usually by this time we have lots and lots. Hopefully next week there will be more as long as it stays hot, but not too hot as to sunburn the fruit. Enjoy each bite.
Green Beans---The first of the green beans. The first planting or two failed due to the rain. We should have them now for awhile. Eat a few raw; lightly steam/ blanch the rest.
Summer Squash---Something we have plenty of. Try slicing thinly and eating as a snack or in your salad, raw, or try slicing and marinating for a little while in some olive oil/ garlic/ vinegar combo and eat cold for a refreshing and tangy treat.
Lettuce---Speaking of refreshing. Make a few nice salads with a bit of tomato, squash, beans and cabbage.
Cabbage---Speaking of which. We hope you are keeping up with the cabbage. If you aren’t, try sauteing it. It goes quickly that way. The “Cabbage for those Who Hate Cabbage” recipe from a few weeks ago got quite a bit of good feedback, even from a former cabbage hater who now likes it. This hot weather calls for a salad or two as well.
Sweet Red Onions---You got away last week without any red onion. You must be ready for more. Try the recipe below. I am going to try it within the next couple of days.
Chard---Oh, one of my favorite vegetables. This is so good sauteed up with a little onion or garlic. Simply wash, chop and saute. Chop and saute the stems first and after a few minutes, throw in the leaves. Cover, lower heat and cook until nice and wilted. Add sweet chop if you have any left or just salt and pepper.
Carrots---For snack, salad, saute, shredded into the squash patties for a little extra vitamins. No one will ever know.

Zucchini Patties
thanks to Jodi for this recipe. We love it!

3 cups grated zucchini*

3 eggs, beaten
1/2 cup flour

1 - 2 Tbsp grated Parmesan cheese
3/4 tsp salt

1/4 tsp pepper
1/4 tsp garlic powder (I use garlic)

1/2 tsp baking powder
Mix and fry in oil over medium-high heat. Eat!
*Can use any kind of summer squash. Also, can cut in half if you like.


Red Onion Marmalade
adapted from the Joy of Cooking with thanks to Ondrejka

Simmer watchfully for about two hours: 3-4 large red onions cut 1/4" think and then quartered, 1/3 cup dry red wine, 1/3 cup red wine vinegar, 1/4 cup light brown sugar, 1/4 cup honey, 1 teaspoon thyme.  Add 1 tablespoon lemon juice and simmer another 5 minutes.  Cover and fridge for up to 3 weeks but bring to room temperature to serve.


If I had this box. I would steam some of the squash up. I would saute the same with some onion, using twice as much onion as I usually would use (seriously, this is what I have been doing). I would make the relish, but make half since I don’t have enough onions. I would cook the chard one night, just like I said above. I would eat some of the beans before I got home. I would lightly steam the rest of them. I would make the patties one night, probably half a recipe.
I would have had to buy more lettuce as we eat huge salads every night. Salad = Lettuce. Pretty simple for us!
Cabbage: we’d throw some into the salad and we would saute some up just with oil and onion. Simple. I would savor each bite of each tomato and hope and plan for more next week.

Have a good week everyone. Thanks so much for hanging in during this challenging time. 

l

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!