Tomatoes---Red tomatoes. The tomatoes are getting redder! They are nice and ripe. Chop up a few and mix with some cabbage salad. Enjoy each one.
Green Beans---Slenderettes. The recipe below is an old tried and true, repeat for many of you. If you don’t make it, I think you should just steam and eat beans a couple of times this week. You could steam up a bunch and put them in the fridge and snack on them as well.
Tomatillos---Green tomato like with protective skin cover. They are not hot. They are tart and delicious. You can make an easy green salsa by taking off paper, cutting in half and boiling in water with a chile, piece of onion and/ or garlic until tender, and then blending up with just a bit of the water. If you use too much water and the salsa it too thin, put back into saucepan and cook it down a little bit. They are also terrific cut in half and sauteed with onion/
garlic/ chile/ summer squash until tender and then eaten right away or stuffed into a Tortilla Factory tortilla. One more note: these would also be good mixed in with Queta’s beans.
Cabbage---Potluck. All should be sweet and crunchy. Try the recipe below. Jodi says the kids love it, or try adding some chopped to top the tomatillo/ squash combo.
Summer Squash---Every week, more squash. It’s so sweet. I haven’t gotten sick of it yet. Hope you haven’t either. Cook up with the tomatillos, mash up with some cheese, steam and eat, saute and eat or roast! and eat. Have you
tried it on the BBQ yet?
Corn---A bi-color sweet corn. Boil water and throw the corn into it for just a minute or two, then eat and relish.
Chiles---Inferno (long, slender) and Serrano (smaller one). Both of these chiles are hot. The Inferno could be REALLY hot. To reduce or eliminate the heat, slice lengthwise down the middle and take out the membrane and seeds. Lee did this today and reported no heat. In fact, she put some of the membrane back into the salsa she was making! Add to the salsa, the beans, the squash/ tomatillo combo. Note: Be careful with your fingers. I don’t wear gloves, but some people do. I just try to make sure that my knife and not fingers touch the hot part. One more note:
sour cream and other milk products will cut the heat in the food if it turns out too hot. Don’t be scared!

Cheryl’s Cabbage Salad
thanks to Jodi Peterson for giving us this recipe

3 Tbsp rice vinegar

1/4 cup oil
1 Tbsp soy sauce

2 Tbsp sugar
Mix the above in a bowl.
Toss this dressing onto 1/2 small cabbage, cut in slivers mixed with 2 - 3 small green onions, chopped.
Just before serving add 1/2 Tbsp toasted sesame seeds or slivered almonds and toss well again.
Queta’s Beans
thanks to Queta for teaching us this simple recipe many moons ago

1/2 # (about two cups) Green Beans

1 chile
2 tomatoes

1 garlic clove
1 - 2 beaten eggs
Cut beans in half and steam until just tender. Cook the tomatoes, chile and garlic (whole) in a little water for about five minutes. Drain and puree. Saute the beans in a bit of oil or butter. Add eggs and scramble; mix in the pureed tomatoes. Heat and serve. Sprinkle with Mexican Queso Seco or Jack Cheese.

RATATOUILLE Contest on Friday at the Farm Stand. Very informal. Bring a ratatouille around 4 or so. Fun.
Lee and I are at the Fair at the Sustainability Tent on Wednesday from 11 - 6. Come and say “hey” if you’re nearby.

Billing Ifo: You should be getting an invoice, via e-mail for three months. We are trying out a new system of billing quarterly. If you prefer to continue to pay montly, that's okay. Thanks.

If I had this box I would cook up the corn tonight, probably with some steamed beans, squash and some cabbage salad mixed with tomatoes. On one night I would make salsa with the tomatillos/ serrano and save a couple tomatillos to saute up with some squash and the Inferno chiles. I would cut heat with sour cream. We’d have quesadillas with the salsa and squash mixture and more cabbage salad. If I had beans left, I’d make Queta’s beans but I’d need another chile. If I had cabbage left, I’d probably saute it up one night. This uses lots of cabbage. I think I’ve used up the whole box!

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!