Green Beans---Slenderettes and or Romanos. No need to get fancy. Just rinse, steam and eat. If you do want something more try blanching and then sauteeing with garlic and chopped tomatoes. Try the easy recipe below.
Tomatoes---Some for eating raw, some for cooking up. Might be time for the first BLT of the season.
Carrots---Chatenay. Big, juicy carrots. Slice into slender pieces and use for a snack or for dip. Shred some and make a nice, cool carrot salad with a bit of good vinegar and a touch of honey. Cook some up with the broccoli or other vegetables.
Summer Squash---Various colors and varieties mixed together. All interchangeable. Cook some chopped squash up with the eggplant. Steam some up. Quickly blanch and marinate with the broccoli recipe below. Make a bulgur salad and add some summer squash, carrots and broccoli. Refreshing and good on a hot day or evening.
Broccoli---Blanch cool and eat cold for a healthy snack. Steam, saute or try the recipe below (or all of the above!)
Eggplant---These eggplant are really sweet. No need to peel. The peel is tender and sweet as well. So many things to do with eggplant. Cube up and saute with onion/ garlic, summer squash, carrots, tomatoes and optional broccoli. Recipe below. Take chopped eggplant, summer squash, tomatoes, onions and garlic, mix up in an oven proof dish with a bit of olive oil and bake at about 375 until tender, turning every so often.
Chard---We don’t usually have chard during the summer as the leaf miners eat it all up. We don’t have leaf miners at the moment (no, they’re not on strike) because we had so many frogs last year after all the rain. The frogs ate the leaf miners. We
don’t have as many frogs as we did have but they must have balanced everything out as the leaf miners, at least for now, are
not a problem. Hence, we have chard!!! It is sweet, it is good. Wash well and either chop and steam up or saute up with (you guessed it) garlic. Add a bit of chopped chard to the eggplant saute/ stew if you make it.

Garlic Marinated Broccoli
from From Asparagus to Zucchini, A Guide to Farm Fresh, Seasonal Produce

3 Tbsp olive oil

2 Tbsp vinegar
1 tsp finely minced garlic

2 tsp soy sauce

pepper to taste
1 tsp chopped fresh oregano,or 1/2 tsp dried

1 large head broccoli, cut into 2 to 3 inch florets
2 Tbsp chopped fresh basil

Mix together all ingredients except broccoli. Steam or quickly boil broccoli florets until tender-crisp. Drain and chill in ice water. Toss with marinade and let stand at least 1/2 hour. Serve at room temp or chilled.

Eggplant Saute/ Stew

1 - 2 Eggplants

A few summer squash
1 Onion/ Garlic

A few tomatoes
Chard
Saute onion/ garlic for a minute or two. Add chopped summer squash, eggplant and tomatoes. Cook until everything is almost tender. Add chopped chard near the end and cook until all tender. Serve with Parmesan or other hard cheese on top.

Green Bean Salad
from same cookbook as above

1/4 cup minced onions

1/4 tsp salt
2 Tbsp oil 2 garlic cloves, chopped or pressed
1 Tbsp vinegar

pepper to taste
chopped herbs of choice

1 lb trimmed green beans

Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours.

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.



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!