Garlic---Freshly harvested. This is not green and it’s not mature. It’s kind of adolescent. You can eat the skins if they don’t bug you. It’s juicy and maybe a bit milder than mature garlic. We’re eating tons of it!
Fava Beans---This is the end of the favas for the season. Favas are so good in so many ways. These are large so the inner skin should come off. It’s really not difficult: Take the pods off the favas. Put the beans into some boiling water for about a minute or so. Take out and put in ice water. Then pop the skins right off. Now you have lots of tender, green beans. We think you should make the recipe below. If you don’t want to do that, make a simple hummus with olive oil, garlic and lemon juice blended up or saute up with some onion, garlic handful of peas and a bit of broth or water, or just throw some into a salad or a soup or a stew or a ...
Lettuce---Erica says there is lots and it’s perfect! I believe her. I know this lettuce is perfectly sweet, tender and delicious. We have some each and every night with Wayne’s wonderfully simple salad dressing: minced garlic, rice wine vinegar and olive oil, very lightly dressed.
Peas---Sweet pea pods to eat the whole darn thing! Great raw as snacks, fabulous stir fried up with this or that, oh so
special thrown into a nice salad. You name it!!! There’s a recipe below too.
Cilantro---A bunch of cilantro. Wayne’s been putting some into our salads. It adds a really nice punch. You can make a pesto with the whole bunch as well. Save some for the fava guacamole.
Dill---Just a bit; a little leafy addition for a stir fry, salad or what have you.
Carrots---Young, tender, sweet, our legendary carrots are back!!! There was a month or so when we didn’t have any at the Farm Stand (or at my house). Can you imagine??? Good thing Erica had strawberries to give to the disappointed kids although I’ll bet they weren’t too disappointed after they got their strawberry.
Baby Beets and Greens---Yummy is all I can say! Cut off the greens and wash well. Wash the baby beets too. Throw the baby beets into a steamer or pot with a bit of water on the bottom. Cook for a couple of minutes, then throw the greens on. Cook until tender. Peel (or not ) the baby beets before eating and enjoy the whole thing!!!

Snap Peas and Carrots from Epicurious.com

1/2 lb baby carrots (from 1 bunch), trimmed and peeled

1/4 cup water
1/2 cup sugar snap peas, strings removed and snap peas halved lengthwise diagonally
1 tablespoon fresh orange juice

/4 teaspoon sugar
1/2 tablespoon unsalted butter
Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper*(buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.

Fava Bean “Guacamole”
with thanks to John Harmon, Dominique’s husband

8 oz Tierra Vegetables Fava Beans

4 oz Sour Cream

1/2 small tomato
1 clove Garlic

1/2 small onion

2 Tbsp Cilantro
1/2 Jalapeno or more

1/2 tsp cumin

1 Lemon (juice)
pinch Oregano

Salt and Pepper

 Bring 1 gallon of salted water to a boil. Have a 2 quart ice bath ready to go.  In the meantime shuck Fava Beans. After all beans are removed from pods, submerge into boiling water for 1 minute. Rapidly cool in ice bath. This will make the Fava Beans much easier to peel. Peel Fava Beans and set aside. 1/4 inch dice Tomato. Mince Garlic and Jalepeno. 1/8 inch dice Onion. Chop Cilantro. In a food processor, puree Fava Beans, Sour Cream, Cumin, Oregano and Lemon Juice. Either add chopped ingredients after pureeing for more substance or puree the whole thing. Adjust seasonings.

PARTY: Our 30th Anniversary Party is this Sunday, June 6th from 11 - 4. It’s at the field and we hope all of you will come even if for a short amount of time to say, “hey”.

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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!