Tomatoes---Mostly First Lady. The tomatoes should be here for the duration of the summer. I just had a nice grilled cheese, tomato and sauerkraut sandwich (Lee’s invention, but hers also had sauteed onions which makes it better). Delicious! Tonight I’ll have more tomatoes and tomorrow, again. It’s summer!
Potatoes---Freshly dug potatoes for any occasion. As many of you know, I LOVE potatoes and sometimes eat them twice a day; especially these freshly dug ones. For breakfast, scrub one up, slice thinly, and saute in a little oil, turning once in awhile, until tender. Then scramble an egg on top. For dinner, roast some up by cutting into similar sized pieces, putting in a pan with a touch of olive oil and garlic, and baking at about 375 until tender, turning every so often until brown and tender. Here’s one more easy idea: boil in their skins until tender, drain and add some of the chopped basil bouquet, butter and salt.
Summer Squash---Summer Squash is coming on strong. The recipe below is a tried and true, much loved one from our longtime friend, Eleanor. It works well with milk if you don’t want to use the evaporated kind. If you don’t make the soup here’s a few more ideas: chop finely and saute up with onion for quesadillas or tacos, slice for sandwiches or dips, steam and add a bit of cheese (or not), boil, mash and add some butter and a touch of cheese.
Onions---Sweet Red Onions. This onion crop is down by a lot from last year. Last year we had 6,000 pounds, this year we have 600 pounds. One reason is that there were fewer of them planted but another one is the cold spring weather caused a lot of loss. . Enjoy these while we have them as they won’t last long. The next time you get onions they will be the yellow ones.
Carrots ---Sugar Snax. Slender, tender flavorful, kid approved (as usual) carrots. Munch, crunch, eat, enjoy.
Basil Bouquets---A beautiful mix of four basils: Lemon, Sweet, Red Ruben and Mrs. Burns. Blend them all up into a pesto if you’re adventurous. If you don’t do that select and use a little here and there for color, flavor and adventure. We used to sell these by the multi-dozens a few years back at the MarinFarmers’ Market. We’re hoping to bring themback into style. Let us know what you think!
Beans---Romano, AKA Flat Italian. These are tender, flavorful, sweet beans. Easy recipe: wash, steam until tender (just a couple of minutes) and eat! No need to be “fancy” and chop off the stem end. Steam them up whole and use the stem as a handle to hold on to. Who needs forks?

Eleanor’s Zucchini Bisque
Created by our friend, Eleanor

1 Onion, chopped

1/2 cup or less, butter
2 lbs (8 cups) shredded summer squash

21/2 cups chicken stock
1/2 tsp nutmeg

1/2 to 1 tsp curry powder
2 Tbsp fresh basil

1 can evaporated milk
Cook onion in butter until limp. Add shredded squash, stock and spices. Bring to boil and simmer for 15 minutes. Puree in food processor or blender. Add canned milk. Garnish with more fresh basil. Serve hot or cold.

Coming Up in the next few weeks: Eggplant, Melons, Peppers, Chiles, Strawberries, Sweet Corn.

Sauerkraut is back. Lee made a new batch and it’s available at the Farm Stand. It’s delicious.

Have a good week everyone. Remember, you are all more than welcome to come out to the farm and walk the fields and see your vegetables growing. The address is 651 Airport Blvd in Santa Rosa. Please stop in and introduce yourselves if I don’t know you.

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!


.


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!