Tomatoes---Yes, we have tomatoes! Hooray!!! Three weeks in a row! Is it time for a BLT for all us omnivores? Or just for a nice big tomato sandwich. Yes, that’s it! Two pieces of bread, some mayo and/ or sour cream and tomatoes and lettuce. What could be better?
Tomatillos---Nice tart tomatillos for salsa or saute. I love tomatillos with summer squash: Chop and saute onion, squash and cubed tomatillos until everything is soft. Here are a couple of salsa ideas as well: Boil tomatillos until soft. (Take off paper husk first). Take out w/ a slotted spoon. Put into a blender with lime or lemon juice, a garlic or bit of onion, chile or part of one and cilantro if you have it. Salt to taste. Alternatively, broil the husk-less tomatillos until soft and blackish. Then put the same stuff into the blender and enjoy.
Summer Squash---It’s summer squash season for sure. Make the casserole from last week again if you like. Saute with some onions and use for quesadilla filling, try a cold or hot soup.
Chile---Hungarian Heat and/ or Inferno. Whichever one you get, it will be a nicely hot chile. If you don’t want much heat, take out the membrane and seeds. If you don’t want to use the whole thing in the salsa use some with a squash saute.
Sweet Red Onion---If you haven’t used up your onions yet, get busy! We use them in everything!
Broccoli---Steam, roast, raw, saute w/ some tomatoes, onion and you’ve got pasta or rice topping.
Arugula---Try the salad below or make one with tomatoes and purple basil.
Beets---Red ones. Perfect for the recipe below. Bake, broil, boil, eat raw.
Purple Basil---Add some of this to the arugula salad. Put some with the tomatoes for a beautiful salad.

Arugula Salad with Beets and Goat Cheese Recipe
from SimplyRecipes.com posted by Elise (the “I” in this recipe is her, not me)

INGREDIENTS
Salad Ingredients:
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel

Goat cheese - chevre*

Walnuts - chopped

Dressing ingredients:
Olive oil

Lemon

Dry powdered mustard
Sugar
Salt and pepper

METHOD

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.
The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.

This is now Evie speaking: You could substitute feta or bleu cheese if you don’t like goat (like me).

Have a good week everyone. Please tell your friends about our program/ farm stand. We have openings.
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!


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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!