Strawberries---Seascape. A nice basket to delight your taste buds. Try to get the basket home without eating them all up.
Rhubarb---A half a pound of rhubarb is not quite enough to make a crumble unless you make a small one. There is a recipe on our website; you could cut it in half and add a few strawberries. Otherwise, chop and put in saucepan with a tad of water and a little sweetener. Cook until tender; not very long, and eat over ice cream, yogurt or “neat.”
Radishes---These humble radishes have just the right amount of bite, at least for me. Eat them for snack, slice thinly and put on sandwiches, add to your salad(s). Cook up the tops with some of the other greens. I saw the recipe below on the Mariquita farm website and it sounds good. I thought you were getting carrots when I wrote it up. It would be okay without the carrots I think. There is a recipe for Radish top soup on their website as well.
Beets---Bake, boil, shred and add raw or cooked to salad. Eat for a quick pick me up. The other day I ate a beet when I felt like taking a nap and it picked me right up! Now beets are my go to “energy bar!” To boil, cut off the tops but keep the beet whole. Put into water and boil until tender. To bake, add to a hot oven (375 or 400 or so) covered or not, stirred around in a little oil. Bake until tender. Peel the beets after they have been cooked. The skins peel off easily.
Lettuce---This lettuce is called Green Ice. It is an heirloom and is very flavorful and very crunchy. Make a salad or two or three. Dress it very lightly. It doesn’t take much (in our humble opinions).
Sweet Red Onions---Sweet enough to eat raw in salad or sandwich but so very sweet when cooked up with any recipe. Use the top for soup stock or peel away and use the tender insides for sauteing. If you cut one and don’t use it all, store it cut side down on a plate in the refrigerator. Here are some ideas: wrap them up and bake them whole in the oven or on the BBQ until tender, about 45 mins to an hour, make an onion frittata, recipe below.
Arugula---Those of you who have been with us for awhile will remember our holy arugula. No, it wasn’t religious, it was full of bug holes. Now it is covered during its youth which prevents some of the bug damage. It is tremendous added to lettuce salad or as a salad on its own. A leaf or two with a sandwich and/ or sauteed with other greens. This will be in the same bag as the mustard and pepper grass and you can pull it out if you want to use it for the recipe.
Mustard Greens/ Pepper Grass---A one-two combo for sauteing with garlic, and/ or onion. Cook until just wilted and eat with or without a nice pot of beans. Try it if you haven’t before. They are soooooo good!.

Spring Radish Salad
adapted from Verdura Vegetables Italian Style by Viana La Place from the Mariquita Farms website

1 bunch fresh radishes

2-3 very sweet carrots
2 bunches arugula

Salt and pepper to taste
E.V. olive oil

2 Tablespoons freshly grated Parmesan cheese
Lemon wedges
Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.
American Spinach Frittata with Onions instead of Spinach
as suggested in The Victory Garden Cookbook by Marian Morash

4 cups sliced onions

9 Tbps butter
8 eggs

1/2 cup grated Jarlsberg or Swiss cheese
1/2 cup grated Parmesan

1/2 tsp salt, Freshly ground black pepper

Slice the onion. In a skillet, melt 3 Tbsp butter, add onion and saute until golden and soft. Beat eggs lightly and combine with onions, cheeses and spices. Melt remaining butter in 9 inch skillet. When butter foam subsides, add the egg mixture. Cook over very low heat, covered, for 10 minutes or until set. Place under broiler to lightly brown the top. Then loosen edges and cut into pie-shaped wedges. Note: You can also cook in an oven proof dish for a couple of minutes on the stove, then into the oven at 400 degrees until set, about 5 - 10 minutes..






























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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!