Leek Pesto---A variety of leek pestos: some have spicy-smoked tomatoes; some are not spicy. It’s a potluck! Good for pasta, toast, vegetables. Cook up some pasta and toss this pesto around and you’ve got an instant meal. Slice
some good bread and spread pesto on top. Broil and you’ve got instant appetizers. Easy and delicious.
Broccoli---Did you know the broccoli stems are delicious? They can be peeled and used just like the broccoli. We usually steam and eat the broccoli but it’s also great sauteed with the required onion and garlic and tossed on top of pasta, rice, quinoa. Great raw for salad. Try the recipe below. Sounds good.
Onion---One sweet onion in case you’ve run out.
Summer Squash---Various varieties. I used to get sick of this. Not any more. I made fritters the other night. They were so good and easy. My recipe wasn’t exactly like the one below (I didn’t use a recipe). I used less flour and my mixture was more like pancake batter: gloppy but good! Also good raw, sauteed, steamed, BBQ.
Chard---This might look like a whole lot, but it really cooks down. Chard is so delicious braised: wash well and chop. Saute some chopped onion/ garlic for a few minutes. Add the chopped stems first and saute for a few minutes until they are almost tender. Then throw in the chopped leaves, add just a touch of water, cover and cook on low
until tender. This doesn’t take very long. If you are so inclined add some bacon to the mix.
Kohlrabi---This is the green sputnik-like bulb with the green leaves on top. The word is German for cabbage and turnip. We think it tastes like mild radish. It is very popular in Europe and we would like to see it get its full recognition here as well! We like it raw: peel and slice into salad, make thin slices and eat with lemon juice and optional chile powder. It’s also good steamed, boiled like potatoes or sauteed. Try cutting into chunks and sauteing in a little butter until tender. There is an “official” recipe below that sounds pretty good.
Beets---Roast, steam, boil, raw To steam: wash and put whole into pot. Steam until tender. When cooked, slip off skins. Try ‘em on the BBQ: wrap in aluminum foil and cook like you would potatoes. So sweet!

Kohlrabi with Parmesan
from Praireland CSA
2 large or 3 medium kohlrabi, stalks and leaves removed
2 T unsalted butter or olive oil, or combination
1/4 c grated Parmesan cheese
salt and pepper to taste
1 T minced parsley
Peel kohlrabi to remove fibrous outer layer. Shred with grater or food processor. Heat a medium skillet to medium heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about
8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot. Serves 4.

Asian Broccoli
from Mariquita Farms CSA
1 bunch broccoli

1 teas. minced garlic
1/3 c. chicken broth

2 tbl. soy sauce
1/4 tea. sesame oil
Peel the stems on the broccoli. Slice into "coins." Cut the tops into flowerettes. Heat a wok until very hot. Add the oil and immediately add the garlic. Let sizzle for 15-20 seconds. Add the remaining ingredients and give everything
a quick stir. Without turning the heat down, cover the wok and let steam for 4-6 min, until the broccoli is done.

Grated Squash Fritters
adapted from The Victory Garden Cookbook by Marian Morash
2 eggs

2 cups grated squash

1/4 cup flour (or less)
1 Tbsp melted butter

Salt and Pepper

Chopped onion/garlic
A little bit of Parmesan, feta or othercheese if desired

(Bread crumbs)

Beat eggs and combine with remaining ingredients. Spoon 3 - 4 Tbsp mixture per fritter and fry in hot oil until browned and crisp on both sides. Drain and serve.

Coming Up: Tomatoes, Potatoes, Strawberries



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!