Carrots---We have a lot of carrots right now so you get to share in the surplus. There’s a nice pickled carrot recipe below, sure to refresh you on these hot days/ evenings. Here’s an easy soup recipe from our friend, Lisa. It’s quick, easy and a real kid pleaser: Steam or boil chopped carrots until tender. Put into the blender and add milk to desired consistency for soup. Add some butter. That’s it! Could it be any easier?
Cauliflower---Some of the cauliflowers have huge heads, so you may get a part of one. This is really sweet. I made a “quick and dirty” curry the other night. It was good even though it was not very attractive due to some of the ingredients that turned it brownish. You may want to roast or steam the florets and either eat “neat” or with a cheese sauce or you could quickly blanch/ cool for salad or snack. Try a curry for the heck of it.
Cabbage---Gonzalez. A cute and sweet small cabbage. Make a simple cabbage salad; nothing fancy needed: chop and dress with Seasoned Rice vinegar mixed with garlic and a bit of oil. Try the recipe below, a tried and true pleaser or saute/ braise up with carrots, green onions and cauliflower = a good combination of vegetables that’s as easy to make as it is delicious to eat.
Summer Squash---Squash is coming on strong. How about some fritters? Mix shredded squash with an egg, chopped green onion, a bit of cheese, a few bread crumbs and seasonings. Lightly saute until brown on both sides. Eat by itself or with a little yogurt topping. Another tried/ true idea: saute and put into quesadillas.
Green Onions---We know you got these last week. Hopefully you’ve used them all up and you’re ready for more. Add to cauliflower, lettuce salad and even the cabbage salad, squash saute/ fritters/ sandwiches.
Greens---Mustard, Chard & maybe Bulls’ Blood Beet. Mix of tender greens to saute up. Simply wash, chop and saute up with one or two of the green onions until tender.
Lettuce---For salad.

Mateo’s Pickled Carrots
from Mateo Granados of Yucatan Tamale fame*


Pickling Ingredients for 1 pound carrots:

1 quart white vinegar,

1 cinnamon stick,

1 tsp black peppercorns
2 - 3 Bay leaves,

3 - 4 whole cloves

1 Tbsp white sugar (to taste)

Boil the vinegar and other ingredients. Add clean, chopped to desired size, carrots. Let sit. Put into the refrigerator when cool Will keep for weeks (but you will eat them before that!)
*You can find Mateo and his tamales (and other wonderful food) at the Healdsburg and Santa Rosa Farmers’ Markets on Saturdays and the Sebastopol Farmers’s Market on Sundays. He also does catering and special orders.

Cabbage for Those that Hate Cabbage
from Recipezaar.com---thanks, Lisa!

2 tablespoons butter or margarine

1 tablespoon canola oil
8 cups shredded green cabbage (about 1 normal-sized head)

1 tablespoon packed brown sugar
3-4 garlic cloves, minced 

1 tablespoon red wine vinegar
salt

freshly ground black pepper

1.) In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.
2.) Sauté until the cabbage is limp, about 5 minutes or so.
3.) Reduce heat to medium-low and stir in vinegar.
4.) Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you,
continue to cook for a few more minutes.
5.) Add salt and pepper to taste and serve.

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!