Apricots---From Paula and her family’s Comb’s Ranch. These are the best, and the short season of the apricots makes us appreciate them even more. Share and enjoy.
Cabbage---These little cabbages are really good as a salad but also quite tasty braised up. Try the recipe below or Wayne’s salad which is: chopped cabbage with a dressing of good vinegar, a touch of honey and mayo and very lightly dressed. Add some shredded carrots for more color,
Carrots---Mini-core. These sweet, tender carrots are just perfect for a snack. If you like you can also cook them up.
Try roasting some with the tender beets and baking the cabbage at the same time.
Summer Squash---Hooray! The summer squash is here. There are so many things to do with this versatile vegetable. Chop and steam or saute. We love them in our quesadillas: finely chop and saute with onion/ garlic until tender. Then add to tortilla and cheese. Fold and go! If you still have the cactus, clean it up, dice and add it to the saute.
Onions---We’ve got lots of onions. The crew harvested thousands of pounds of them over the past week. Cook one up with the squash. Another one up with the cabbage. Have any left? Add to salad or sandwich. They’re sweet!
Garlic---One clove to keep garlic in the house. This wouldn’t last long for us.
Lettuce---Mostly red again. This is the end of lettuce for a couple of weeks so enjoy a few more salads!
Beets---Small, colorful ones. Sorry no beet greens; they were all chewed up by the bugs. Steam, boil, roast or shred and eat raw in a beautiful salad.

Butter Braised Cabbage**
from The Victory Garden Cookbook by Marian Morash

4 - 6 Tbsp butter

2 - 3 tsp curry powder (optional)
8 cups finely chopped cabbage

Salt and freshly ground pepper
Heat 4 Tbsp butter with curry powder (if you use it) in a large saute pan. Add the sliced cabbage and stir to coat with butter. Cover, lower heat, and cook gently for 5 - 6 minutes, stirring occasionally, until the cabbage is tender. Season with salt and pepper. Add additional butter if desired.

Broth-Braised Cabbage
from the same cookbook

8 cups finely shredded cabbage

1/2 cup chicken or beef broth
Salt and freshly ground pepper

2 Tbsp butter, optional
Put all ingredients in covered saucepan, bring to a boil, and cook for 5 - 6 minutes or until just tender, stirring or tossing occasionally. Or, cook covered in a preheated 350 degree oven for 20 minutes or longer, until tender. The timing depends on the cabbage.
-Substitute wine for broth or butter
-Use bacon or other fat
-Add herbs
-Add sauteed onions/ garlic
** Cut both recipes in half if you don’t have enough cabbage

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!