Tomatoes---You should get a combination of different varieties of reds. There are more coming, I promise. This is the pokiest season ever. Enjoy each one.
Sweet Pepper---Gypsy. You’re getting one pepper. More to follow. Slice and eat raw in salad or sandwich. Roast up, peel if you want and add to sandwich; saute with onions and add to the beans or the squash casserole.
Summer Squash---Hopefully you’re using all the squash. We have a new recipe below that our friend, Lisa, gave to us. I made it the other night and it is: 1.) Easy, 2.) Delicious 3.) Quick to make. All good. I am a slow cook so for me to say it’s quick means something. Try it.
Corn---Seneca Arrowhead. The first corn. Yummy. Maybe no worms? Quick boil and eat.
Black Turtle Beans---These are one of our favorites. It’s our own strain now that we have been saving the seeds and growing them every year for many years. Easy recipe: First quick soak: Rinse beans well checking for stones. Put in pot with lots of cold water. Bring to boil, turn off, cover and let sit at least an hour. Dump that water and add new. Boil about an hour or until tender. then you could make the burger recipe below. To make a chile type meal, saute some garlic and onion. Then add the presoaked beans and some spices of choice such as cumin, chile powder, bay leaf. Simmer until tender. Add some chopped tomato at the end if you like.
Garlic---One clove to get you through the week. Please let us know if you need more.
New Potatoes---Red and Blue. Make a patriotic potato salad w/ red, white and blue or boil and eat with butter and a bit of cilantro or basil. Remember: keep dirt on until you use them and store in dark, dry place, not fridge.
Sweet Basil---For pesto, for adding to the potatoes. If you make pesto, you can freeze what you don’t

use for later.
Cilantro---Lucky us. The recipe calls for cilantro and we have some. Use the rest for “this and that.”

Zucchini (Summer Squash) Casserole with Sour Cream
adapted from America’s Best Vegetable Recipes by the food editors of Farm Journal

2 lbs summer squash, sliced

1 Tbsp butter
1/3 - 1/2 cup sour cream

1/4 cup Parmesan cheese
1/2 tsp salt

1/2 tsp paprika (optional)
1 egg yolk (I used a whole egg) beaten

2 - 3 Tbsp chives or green (or red) onion
1/2 cup bread or cracker crumbs

2 Tbsp melted butter
1 sweet pepper or chile (optional)*

Cook squash in small amount of water until tender-crisp. Drain and place in greased 11/2 qt casserole.
Meanwhile melt butter. Stir in sour cream, cheese, salt, paprika; cook over low heat, stirring constantly until cheese is melted. Remove from heat and stir in egg and chives (onion, etc). Stir into squash.
Toss crumbs with melted butter. Place over squash. Bake at 350 for about 20 minutes.

Says it makes six servings but I think it’s more like four.
*I made it with a couple of hot chiles. I sauteed them first, then added them. It would be good with this week’s pepper, I think. We also both used LOTS of squash. It cooks down.

Black Bean Burgers*
thanks to Jodi for this recipe

15 oz can black beans (cooked dried ones)

2 Tbsp mayonnaise
1/4 cup fresh cilantro, chopped

1 Tbp bread crumbs
1/2 tsp cumin

1/2 tsp Tabasco (or other spicy stuff)
1 tsp lime juice (I used lemon)

1/2 tsp onion powder (or onion)
1/2 tsp garlic powder (or garlic)
Rinse and drain the beans and place in a mixing bowl. Add the mayo and mash the beans with a fork or potato masher. Add the rest of the ingredients and mix well. Form into patties. Spray a skillet w/ cooking oil spray and fry the patties for 2 - 3 minutes on each side or bake at 350 f or 3 - 5 mins per side.
Serve on hamburger buns w/ condiments.
*I made this on Monday. It was delicious! I used my mini food processor to mash everything up. I didn’t quite follow the recipe & it was a little runny but even so the flavor was superb. It would be really good w/ a bit of the gypsy pepper sauteed and added. It’s a keeper for us.

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!