Strawberries---Either Chandler or Seascape. Both really good. Eat them up quickly or mix with rhubarb.
Rhubarb---Chop and add to saucepan with a bit of water and sugar to taste. Cook until tender: not very long. If you like, mix in a few strawberries. Eat over ice cream or yogurt or however you like!
Corn Meal---Bloody Butcher corn for corn meal. This was coarsely ground on Lou Preston’s stonemill. He ground some home grown wheat at the same time and plans on making bread with it. We are experimenting with this coarse grind. Grind it more or sift it if you want fewer chunks. Be careful of these chunks when you chew if you use the corn meal as is. Try one of the recipes below and or share a recipe with us. We plan on growing much more grain corn as it is more sustainable and offers better nutritional value than regular sweet corn. Help us experiment!
Broccoli---Steam or saute. If you make the polenta, use it to top it off.
Cauliflower---We love cauliflower either steamed on its own, sauteed with other vegetables. It is also really good blanched and served cold: blanch quickly and pop into ice water to stop the cooking. Cool and eat!
Red Onions---Pretty sweet for salad or saute. We put onions in almost everything and hope you do (or will) as well. Saute up with some cauliflower and broccoli and serve over nice polenta. Ned and Lee made onion rings on Monday night. Here’s Ned’s recipe: mix up a couple of eggs and milk in a bowl (like for French toast). On a separate plate, put some flour. Cut onion and make rings. Soak each ring in the egg mixture for a few seconds. Then cover with flour. Dip into the egg again and again into the flour (double dip). Place in hot vegetable oil and fry until crispy. Doesn’t that sound good?
Lettuce---Mostly red. Keep making nice big salads.
Carrots---Mini-core. These are tender, sweet carrots. Much better than the ones you got last time you got carrots. Munch and crunch and enjoy either as snack or with one of your salads.

Corn Bread
from Moosewood Cookbook by Mollie Katzen

1/4 cup honey

1 cup corn meal*

2 tsp baking powder
1 cup buttermilk*

1 cup flour

1/2 tsp baking soda
1 egg

3 Tbsp melted butter

1/2 tsp salt

1.) Beat together egg, buttermilk* and honey. 2.) Mix together all dry ingredients 3.) Combine all ingredients, including melted butter and mix well. 4.) Spread into buttered 8-inch square pan and bake in preheated 425 degree oven for 20 mins.
* We think you should soak the corn meal in the buttermilk for a few hours to soften up the kernels. Then just mix everything together. We will do it this way the next time.

Baked Polenta
adapted from California Home Cooking by Michele Anna Jordan

1 cup coarse ground cornmeal

1/2 Tbsp kosher salt

1/2 tsp fresh ground pepper
1 Tbsp butter, cut into pieces

1/2 cup grated aged asiago, dry jack or other cheese

Preheat oven to 350. Combine cornmeal with 4 cups water in a 1 1/2 quart baking dish. Add salt, pepper and butter. Stir and bake, uncovered from 45 to 70 minutes*. Stir polenta, add cheese and bake another 15 or so minutes, until cornmeal is tender and all liquid absorbed. Let rest 5 minutes before serving.
* When I have made this with our own fresh cornmeal it takes almost 2 hours so adjust times accordingly.


Polenta in a Crock Pot**
from my friend, Lisa, who gave recipe to me on Monday night and we tried it=GOOD!

Grease crock pot with 1 Tbsp butter. Into the pot put 6 cups boiling water, 2 cups cornmeal, 2 tsp salt and 1 Tbsp butter. Stir very well to make sure there are no lumps. Cook on low for 6 to 9 hours. Add cheese if desired.
** This was another experiment. It was more like cornmeal mush but really good. It was chewy and the long cooking softened up the corn chunks. I added a bit of cheese and ate it with my morning egg.
SERVE polenta covered with sauteed broccoli, cauliflower, onion.

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!