Tomatoes---Tomatoes are maturing and here are a few. Red ones and little orange Sungolds. Eat ‘em up! Have one on a sandwich and one with a salad.
Strawberries---The strawberries are making a comeback. These are the Seascapes. They are an ever bearing strawberry which means we should have strawberries all summer and into the fall. Enjoy!
Rhubarb---Another comeback kid! Give the rhubarb a little bit of water and it comes back to give us more good fruit. Either cut up and cook up in a saucepan with a bit of water and sugar to taste and use with yogurt, ice cream or in smoothies or add strawberries to the mix and eat the same way.
Green Beans---Romano, AKA Flat Italian. These are tender, sweet and full of flavor. They don’t have strings. You can cut and steam or do what we do, which is to steam them whole and hold on to the stem “handle” to eat. You end up with a plate full of little handles to give to the chickens or the compost. So good and easy. Try the recipe below if you want to do more than steam.
Cabbage---A round head. Make a nice cabbage salad and/ or cook some up. Wayne’s salad is easy: chop up cabbage and add a dressing of good vinegar, a tad of honey and a bit of mayo. There’s another recipe below. To cook up,
chop in chunks and saute with onion and touch of water or broth.
Summer Squash---A variety of the many varieties that we have. Saute up for a colorful side dish or as an addition to quesadillas. Roast them up with potatoes if you have any left or with the beans or broccoli.
Broccoli---This is a summer broccoli. It may not be as sweet as fall and winter broccoli but we think it’s mighty good. Cook some up with the summer squash and green beans.

Roasted Green Beans
adapted from Recipizaar
1 lbs green beans,

1 tablespoon olive oil (or just enough to lightly coat beans)
1/2 teaspoon kosher salt (or to taste),

1/4 teaspoon fresh ground pepper (or to taste)
1. Pre-heat oven to 400 degrees
2. Wash, dry well, and trim green beans.
3. Put green beans on a cookie sheet.
4. Drizzle with olive oil.
5. Sprinkle with salt and pepper to taste
6. Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
7. Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
8. Serve hot or at room temperature.
Variations: Add some chopped garlic or onions when roasting. Add a bit of Balsamic vinegar.

Coleslaw
from The Victory Garden Cookbook by Marian Morash

3/4 - 1 cup mayonnaise

1/2 cup red wine vinegar
1 Tbsp Dijon mustard

2 tsp sugar
Salt and pepper to taste

8 cups finely shredded green cabbage
1 cup grated carrots

1 cup chopped red onions

Combine the mayonnaise, vinegar, mustard and sugar. Season with salt and pepper. Toss the cabbage with the carrots and onions, then mix thoroughly with the dressing. Taste, reseasoning if necessary, and marinate, refrigerated for at least one hour. Longer marination tenderizes further.

Ideas for vegetables you may have from the past week or so:
1.) There’s always soup. You can mix almost everything together in a broth, cook until tender and you’ve got soup!
2.) Steam together (start vegetables that take longer first and add the more tender ones as you go along) and serve over rice. 3.) Roast in the oven and snack on cold vegetables all week.






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!