Tomatoes---The first early variety of tomatoes. Slice for sandwiches, put into a salad, eat one like an apple. Wait until next week when you should get them again!
Cauliflower---This is a different variety than what you got last week. This one’s called Amazing. . This should be pretty sweet. You could look up an “official” recipe but I think you should just keep it simple: steam, saute or roast the florets until tender and eat with just a touch of butter, or cheese or nothing at all.
Summer Squash---There is a recipe for summer squash squares below. If you don’t make it (it is a requested repeat, so you may want to try it), do the simple thing and saute or steam. Roasting is good as well: slice or cube up and put into a hot oven (375 or so) with a bit of oil and cook until tender: not very long.
Lettuce---Romaine. A little head of lettuce to go along with your tomatoes. This may be the end for awhile.
Garlic ---A bit of garlic in case you make the pesto and anything else you may like!
Sweet Basil---Summer is here!!! We have enough basil to start making pesto. There is an “official” recipe below but you can also do it my way: Wash and dry basil leaves. Stuff into a food processor. Add at least four cloves of garlic and enough olive oil to make a thick paste. Blend up. Add more olive oil if you like and some grated Parmesan cheese. Use on top of hot pasta. Top with chopped fresh tomatoes. Freeze some for later (see below).
Beets---We hope you love these beets as much as we do. Steam, saute or roast. Snack on them all week until you’ve eaten them all and wish you had more. My friend, Melanee, BBQ-ed these by simply putting them on the BBQ! She turned them every so often until they were tender. The skin was all burned on the outside but the beets on the inside were perfect! Try it!

Summer Squash Squares*
from From Aspargus to Zucchini, A Guide to Farm Fresh Seasonal Produce

5 eggs, well-beaten

1/4 tsp. baking powder
4 cups grated summer squash

1/2 cup chopped onion
8 oz mozzarella cheese, grated (about 2 cups)

1/2 cup freshly grated Parmesan cheese
1/2 cup all purpose flour

2 Tbsp. oil

Heat oven to 350 degrees. Oil a 9 by 13 inch baking pan. Combine eggs, squash and cheese in large bowl. Mix in remaining ingredients and pour into baking pan. Bake until knife comes our clean when inserted in center, about 40 minutes. Cool. Cut into 2-inch squares. Serve hot or cold.
*Easily cut in half

Pesto
from From Asparagus to Zucchini, A Guide to Farm Fresh Seasonal Produce

3/4 cup extra virgin olive oil

1 garlic clove ( I say use more)
1/4 tsp salt

1/3 cup freshly grated Parmesan cheese
1 Tbsp pine nuts or walnut pieces

4 cups fresh basil leaves
Place all ingredients except basil leaves in blender or food processor. Blend until smooth, then add basil, a handful at a time, blending until all the basil is incorporated and pesto is somewhat smooth.
Uses: Mix with hot pasta, rice or other grain. Use as a sauce for fish, chicken or pork. Top a baked potatoe or stuff an omelette. Use to flavor pizza to tomato sauce. Use your imagination.
NOTE: Pesto freezes great.  It's best to freeze it without the cheese. . To freeze put into ice cube trays. When frozen, pop into freezer bags for later use on pasta or in sauces.
Coming Up within the next few weeks: : Green Beans, Eggplant, more Tomatoes, Peppers, Chiles, Strawberries, Sweet Corn.

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!