Rhubarb---Rhubarb has become a real favorite and has been made a favorite for former rhubarb haters. The recipe below has transformed quite a few people so far. Try it. It’s really easy and oh, so delicious. If you don’t want a crumble, make a sauce with chopped rhubarb, a bit of sugar and water in a saucepan and cook until soft, just a few minutes. Good on yogurt, ice cream or just eaten alone. Note: If you want to try a savory recipe with rhubarb there is a really good one with chicken. Google “Emeril Lagasse + Chicken Smothered in Rhubarb” and you should get to
the page with the recipe. I would put it in but don’t have enough room.
Apricots---From our friend, Paula, and her Combs Ranch farm up near Chico. Need more? Find Paula at the Tuesday evening and Saturday morning Healdsburg Farmers’ Market or the Sunday Windsor Farmers’ Market. She’ll be one of the tables surrounded by loyal fans. Hurry. Apricot season is short. Yum, Yum, Yum!
Lettuce---Butter Heads. Enjoy the lettuce salads. Pretty soon it will be on to eating cabbage salads (nothing wrong with that), but I really like my lettuce salads: so simple: lettuce + a touch of dressing.
Carrots---It’s carrot week. Bugs says to munch away and be sure to share with any young children you may come in contact with. Former carrot haters have become carrots lovers with these carrots. Really. Sometimes a child will pick a free carrot over a free strawberry. Not very often, but it does happen.
Walnuts---I have discovered that a few chopped walnuts transforms the rhubarb crumble from ooh, lah, lah to OOH, LAH!!! If you make the crumble, chop up a few nuts. If you don’t, chop and snack.
Swiss Chard---This chard has lots of holes. It’s being eaten by cucumber beetles and earwigs. It’s a small price to pay for not spraying poisons. It tastes just wonderful, so please just try to ignore the holes. Here’s what we do: soak in sink so any dirt falls below. Rinse again and chop. Saute up with a garlic clove and a bit of water or broth. Cover for a few minutes until it’s all wilted. Add salt and pepper if desired.
Summer Squash---A couple of summer squash to saute or steam up. These are really good in quesadillas: chop finely and saute up with chopped garlic and a bit of water if necessary, until tender. Meanwhile, heat up either a
flour or corn tortilla or two, add a bit of cheese of choice and some of the chopped squash. Fold and enjoy. This is sometimes our dinner with a nice salad of course.
Garlic---A week ago this garlic was still in the ground. Now it’s in your box. Cool! We love garlic in everything. Garlic is also a good source of vitamins B6 and C and a good source of selenium. I recently learned (thanks to my mom), that cooking garlic too much destroys the enzyme that activates its phytochemicals, so let it rest after you chop it and add it near the end of the cooking process instead of at the beginning.

Crumb Topped Rhubarb
adapted from allrecipes.com, thanks to Lisa for giving it to me

3 - 4 cups diced fresh or frozen rhubarb

1 Tbsp flour
1/3 - 1/2 cup sugar

1 tsp ground cinnamon
1/8 tsp salt
TOPPING:
6 Tbsp flour

1/2 cup packed brown sugar
1/2 quick-cooking or rolled oats

6 Tbsp butter or margarine, softened
Chopped walnuts or other nuts to taste
DIRECTIONS:
In a mixing bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 8 x 8 inch baking dish. Set aside.

Combine flour, brown sugar and oats, Cut in butter until crumbly. Add chopped walnuts. Sprinkle over rhubarb mixture.* Bake at 350 degrees F. for 40 minutes or until lightly browned and bubbly. Serve topped with nice vanilla ice cream if you are so inclined.
* When I’ve done this I save part of this mixture for another crumble as it makes a lot.













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!