Herbal Medley---A sprig of Rosemary, a bit of Parsley and Lemon Basil. Here are a few ideas: use the rosemary as a skewer on the BBQ: alternate cubes of potatoes, squash, onions; get a nice rosemary infusion with the vegetable roast; make parsley potatoes: scrub and boil the new potatoes and boil until tender. Add a bit of butter and parsley; do the same with the lemon basil for lemony spuds.
New Red Potatoes---These may have dirt on them. We have had customers that wanted them washed. If they were washed they wouldn’t last as long. The dirt helps preserve them longer. Keep the dirt on until you use them! I got one that was full of clods. Just scrub the dirt off. It may take a few seconds longer is all. Then boil or BBQ or roast in the oven with some garlic. Yummmmmmmmmmmmmy. New Potato Time!!!
Cabbage---No lettuce this week, cabbage instead. Make a nice slaw or two and if you need to use up the head, saute it up with a bit of oil/ butter. It goes fast that way. However, you don’t need to use it up in one week. This cabbage will last at least a month. If a cut edge turns black, slice it off; inside the cabbage is green and fresh.
Turnip---It’s exciting to have turnips. We don’t have them every year. How about adding some shredded or sliced pieces to one of the slaws you make or to the saute or cube some up and throw on the BBQ. Wayne cubed and boiled them, then added a bit of butter and salt. They were mild and delicious.
Summer Squash---Guess the summer squash is starting to produce! Skewer some up with BBQ; saute some, shred and add to a slaw or two.
Carrots---Chantaney. Big, juicy, sweet carrots. Some think these are the best. We like all of them. Definitely add some to a slaw or two or make a carrot salad: shredded carrots + light salad dressing = SALAD!
Onion/ Garlic---For all your cooking needs!
Broccoli---Tender side shoots to use here and there. Try grilling them???

GRILLED VEGETABLE KABOBS
from cooks.com....thanks to Erica’s mom, Janet, for finding this
 
3 sm. red potatoes

1 red pepper (seeds and ribs removed)*
1 yellow pepper (seeds and ribs removed)*

2 sm. zucchini
2 sm. onions, peeled

MARINADE:

2 tbsp. grainy mustard

1 tbsp. fresh rosemary or 1 1/2 tsp. dried
2 shallots, peeled and chopped

1/2 c. white wine vinegar

3 cloves garlic, peeled and chopped

1/4 tsp. black pepper

Quarter potatoes and parboil until almost tender, about 6 minutes. Cut zucchini into chunks, peppers into squares and onions into thin wedges. Mix marinade ingredients and marinate vegetables 4 to 6 hours at room temperature, or overnight in the refrigerator. Thread onto skewers and grill over coals or broil in the oven, approximately 5 minutes, basting with marinade and turning often. Spoon leftover marinade onto kabobs as a sauce. Serves 6
* Since we don’t have peppers yet, just leave them out

Peasant Stew**
from cooks.com thanks to Erica’s mom, Janet, for this too!

1/4 c. fresh parsley,

2 c. broccoli flowerettes,

Pepper to taste,

3 tbsp. olive oil,

4 cloves garlic, sliced

1 onion, sliced,

1 green pepper, sliced,

1 carrot, thickly sliced,

2 potatoes, cubed, 1 turnip, cubed,
2 c. cauliflower flowerettes,

2 c. green cabbage, sliced,

28 oz. can Italian tomatoes with liquid
1/2 c. dry red wine

3 c. vegetable broth,

1 tsp. thyme,

1 bay leaf,

1/2 tsp. marjoram

1 slice whole grain bread

Wash and chop vegetables. Heat oil in large soup pot and saute garlic, onions, and pepper for 5 minutes. Stir in remaining ingredients, except broccoli flowerettes. Bring to a boil; cover and lower heat to medium. Cook 30 minutes or until potatoes are done. Stir in broccoli 5 minutes before serving.

**I would make this with ingredients from the box and leave out all the unseasonable stuff....

Potluck: We want to have a CSA Potluck! Please give input: Sunday? Weekday? End of Summer? Fall?

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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!