Tomatoes---A few more tomatoes. If you eat bacon, it may be time for a BLT. We’ve already had a couple of them. They have been so delicious. If you don’t eat bacon, make a tomato sandwich. Add some tatsoi instead of lettuce. It will be a great change.
Tatsoi---A nice Asian green similar to Pak Choi. Saute up with some garlic or onion. Make a salad with a green onion/ olive oil/ vinegar dressing. Have cabbage left from last week? Add some to a cabbage slaw with other leftovers you may have. Chop some up and add to the potato salad.
Tomatillo---Tomatillos make great green salsa. There’s a recipe below from Emeril Lagasse. Remember when we did a show with him last year? This is the recipe he used to top his fish tacos. This salsa is easy and delicious. If you don’t want to make the salsa, cube and saute up with or without summer squash and some onion/ garlic and some chile. This makes a super simple side dish.
Chiles---These are for the salsa if you make it. If you want little heat, take the membranes and the seeds out. If you want heat, don’t do that. These should be hot but not too terribly hot. If you don’t want to make salsa, use the chile to spice up some sauteed broccoli or even to jazz up the potato dish you make.
Broccoli---Steam up. It’s quick, it’s easy and it’s delicious!
Potatoes---Modoc Red. How about a potato salad? Here’s more ideas: roast with some garlic and parsley, boil and mash, boil and don’t mash: add some parsley and butter. Remember to keep the dirt on until you use them if you want them to store and don’t put them in the fridge.
Green Beans---Either Romano (Flat Italian) or Slender-ettes (skinny). Want it simple? Steam and eat. Add some to the potato salad for a potato and green bean salad. Throw in a bit of dill and parsley and you’ve got a winning combination for sure!
Green Onions---Use for this and that. Try some with the potatoes however you make them.
Dill and Parsley---For any of the potato dishes, for addition to steamed broccoli, to dry and use later on.......

Tomatillo Salsa**
from Emeril Lagasse

1 pound tomatillos, husked and rinsed

1 small onion, cut into quarters
6 cloves garlic, unpeeled

1 1/2 tablespoons olive oil
Salt and freshly ground black pepper

1 jalapeno, stemmed, seeded, and minced
1 serrano, stemmed, seeded and minced

1 lemon, juiced
1 lime, juiced

Place the tomatillos, onion and garlic on a baking sheet. Drizzle the vegetables with the olive oil and season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, serrano, lemon and lime juice to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper to taste. Enjoy over tortillas, with chips, on top of quesadillas, etc.

**Reduce amounts according to how many tomatillos you get. Use the chile(s) in your box as they will substitute nicely for the ones in the recipe. Use the green onions if you don’t have any other onions.

There is a beautiful old barn at 50 Mark West Springs Rd (on Wells Fargo Center property) that we are planning on moving to the farm for our Farm Stand, Farm office, Community Center, etc. We need lots of support and help. Here’s Erica’s blog for more info. http://tierravegetablesedm.blogspot.com/ Thanks!!!

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!


.


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!