Strawberries---Again?? Now that it’s week three, it’s time to share! Try a salad with strawberries, basil, and Balsamic vinegar if you don’t eat them all up before that.
Carrots---Nice carrots to munch on and/or add to a salad.
Nopal (Cactus)---These are delicious and not hard to clean. The tiny white stickers can hurt so be careful. Place on a sheet of newspaper (hold the flat, cut end with tongs if you like). Cut around perimeter of paddle. With a sharp paring knife (some people use a potato peeler) slice off each nodule with or without a sticker. Wash under water. Cactus juice will run out. Options: Cut up and saute with a bit of onion. Then scramble in an egg. Saute up with onion/ garlic, then add frozen or canned (fresh when we have them) tomatoes and a bit of chile powder. Serve over rice with a bit of cheese or as a filling for tacos. Put on the BBQ and grill a few minutes on each side. Experiment. We love them!
Lettuce---A head of lettuce for a few nice salads.
Sweet Red Onions--Slice or cut up raw into a salad or saute up for a really extra sweet treat.
Flageolet Beans---Classic French bean, grown by us. These are fantastically creamy and rich. Either soak overnight or do a quick soak. We quick soak: put in pot covered with lots of cold water. Bring to boil. Turn off, let sit an hour or so. Dump that water, add new water or broth and start to cook. Today we experimented and it took about 40 minutes at a slow simmer. They were cooked in water. I added a bit of salt before I ate them and they were great. For a little extra, cook these with a bit of onion/ garlic and a bit of water or broth until tender, about 40 minutes but watch so you don’t over cook them. Then eat hot or cool and use in a salad. There’s a recipe below from today’s New York Times. What a coincidence! For more about these beans, thanks to Erica, read the info below.
IMPORTANT: These beans are being put into mesh bags that came from Holland with tulips for the Golden Gate Park tulip garden. Please RETURN THEM TO US. The alternative is to pack them into plastic bags and we are trying to avoid that. If you don’t use them right up, store in a glass jar until you are ready to cook them. Thanks.
Basil Bouquets---Mixed varieties to throw into one of the salads, into the beans, with the strawberries. If you want to dry some, just hang in a dry spot in the house, not in the direct sunlight.

Flageolets: Origin: Pronounced fla-jo-LAY. Flageolets were first developed by Gabriel Chevrier in Brittany, France, in 1872 and were noted as a favorite of the famous French chef Auguste Escoffie. Flageolets have always been associated with elegant cooking. It became especially famous at the International Paris Exposition in 1878 and chefs of Paris were quick to incorporate the new ingredient.
Cooking: Flageolets have a delicate, thin skin so should be cooked slowly and gently until tender. The reward for this gentle cooking is a spectacularly creamy texture. This is a great ingredient for light, sophisticated recipes. The beans are often paired with lamb and look beautiful when served with leeks in the winter.

Flageolet Bean Salad
from the New York Times

1 cup dried flageolets

Salt and freshly ground black pepper
3 cloves garlic, minced 2

tablespoons fresh rosemary (use basil instead)
1/4 cup extra-virgin olive oil
PREPARATION
Place the flageolet in a saucepan and cover to a depth of two inches with cold water. Allow to soak for four hours or overnight.
Rinse and drain the beans, cover again with water to a depth of two inches, bring to a simmer and cook gently for about 45 minutes, until they are tender. In the beginning of the cooking you may have to skim some foam from the surface. Also, add a little more water if necessary.
Drain the cooked flageolet, then season with salt and pepper. Fold in the garlic, rosemary and olive oil. Serve at room temperature. This dish benefits from being allowed to stand at least one hour before serving.

Strawberry Baskets/ Bean Bags: Please remember to return the baskets and bags. Thanks.

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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!