Tomatoes---Tomatoes are coming in strong. We think you should make a nice tomato sauce so we gave you enough to make that with a few leftovers for salad or sandwiches. You could also make a nice tomato salad with slices of onion, broccoli, and a touch of garlic and basil. Refreshing!
Sweet Basil---Basil is struggling a bit this year. It is coming along, however, and will be getting stronger and stronger as the season progresses. You need some for the sauce so here’s a bit.
Garlic---Have to have garlic in your tomato sauce (and everything else if you’re like us).
Onion---A nice red onion. Use for sauce or salad or sandwich. Use the red onions like any other one. The advantage of these red ones is that they are also so sweet raw you can practically eat them like an apple.
Broccoli---Steam and eat! This would also be really good added to the spaghetti sauce. Chop up and throw it in shortly before you add it to the pasta.
Sweet Pepper---Either a Gypsy (light green/ yellow) or a Bell. These are for the sauce if you make it. If you don’t you can either roast, BBQ whole and eat alone or with sandwich or saute up with broccoli and eat as a side dish or eat raw with the tomato for a salad.
Potatoes---Freshly dug new Yukon Gold potatoes. Remember to store them with their dirt until you eat them. Eat them soon. They are extra special when they are brand new like this. Try the beet/ potato salad recipe below and let us know how you like it. We’ve haven’t but it sounds interesting and good to us. As an alternative, if you want to try another potato/ beet salad, make your favorite potato salad and add some pickled ( or non pickled) beets for color and flavor.
Beets---How about a beet and potato salad? Sounds good to me. Boil, steam or roast to cook up and then try one of the recipes below or eat them up “neat.”

Spaghetti Sauce
All amounts approximate

2 - 3 Tbsp. olive oil 4 cups peeled tomatoes*
1 1/2 cups chopped onions

1 sweet pepper
1 Tbsp. or more chopped garlic

2 Tbsp. or more fresh basil/ parsley
1 Tbsp. oregano (to taste)

A bay leaf or two
Heat olive oil and sauté the onions until golden brown. Add the garlic and tomatoes. Simmer, partially covered for about 15 minutes. Process in a food processor or blender. Return to pan, add the rest of the ingredients. Simmer for about 30 minutes.
Top pasta and then top that with Parmesan cheese.
*Peeling tomatoes is quite simple. Core and put tomatoes into boiling water for a little less than a minute. Put into cold/ice water. The peels should slip right off. If they don't, put into the boiling water a bit longer.

Pickled Beet Salad
from Joy of Cooking

Drain: 2 1/2 cups cooked beets. Reserve the juice. Place them in a fruit jar.
Boil: 1/2 cup sharp vinegar and 1/2 cup beet juice
Add and heat to boiling: 2 Tbsp sugar, 2 cloves, 1/2 tsp salt, 3 peppercorns, 1/4 bay leaf,
( 1 sliced pepper, 1 small, sliced onion, 1/2 tsp horseradish.)
Pour these ingredients over the beets. Cover the jar. Serve very cold.

Beet and Potato Salad with Lemon
from Epicurious.com

1/2 onion, chopped

1/4 cup fresh lemon juice
3 tablespoons vegetable oil

1 jalapeño chile, seeded, minced*
1 pound potatoes

1 pound beets
Combine onion, lemon juice, oil and jalapeño in large bowl. Set aside.
Cook potatoes and beets in separate large saucepans of boiling salted water until just tender, about 30 minutes for potatoes and 45 minutes for beets. Drain. Cool slightly. Peel and cut into 1/2-inch cubes.
Add beets & potatoes to lemon mixture. Toss to coat. Season generously with salt & pepper. Serve warm or at room temp.
*Could use part of sweet pepper instead.

PICKLE NEWS: PICKLES! We have pickles! For those of you who remember from last year, we have great old fashioned dill pickles. They are fermented in a crock the old fashioned way and are crisp and slightly sour. Come have a taste and get a few pickles.






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!