Lettuce---I hear it’s young and leafy. Not sure what kind you’re getting. It’s summertime! Make some refreshing salads. Let us know what your favorite salad dressing is!! We’d love to hear it/ share it.
Kohlrabi---This is so wonderfully delicious! It looks funny to some. In the brassica family, it tastes kind of like mild turnip or cabbage. It is delicious simply sliced and eaten raw in salads (you may want to peel it first but you don’t have to). It is also great sliced or shredded and sauteed in a bit of oil or butter. I say throw a few slices in with your beans or if you make a bean salad, add some sliced, raw kohlrabi. You’ll be glad you did.
Carrots---True story: four boys under the age of eight hanging out at the Farm Stand the other day. All four of them were munching on a carrot. One of the younger ones blurted out, with great emotion, “these carrots are so delicious!!” What more can I say??? Kid approved, delicious and so nutritious. Munch away, smile and enjoy.
Garlic---This is what I call adolescent garlic. It peels really really easily and it is so juicy. Add some the the pesto and to everything else you make up this week.
Broccoli---A few side shoots to steam, saute, eat raw. Chop some up and add to salads.
Cilantro---Lee says the cilantro is beautiful right now. That means it won’t be next week. Cilantro has trouble with the heat and bolts so we have to catch it right at the right time. Make the pesto recipe below. It has turned cilantro haters into cilantro lovers. It’s true. It’s easy, it’s delicious. Save a bit of cilantro to add to a salad or to the beans (or to a bean salad).
Dried Beans---Montezuma. These are one of our many varieties of beans. They are the most recent vintage so are relatively fresh, They cook up pretty fast. To prepare, rinse well, making sure there’s no rocks, dirt, etc. Then either soak in water over night or quick soak. Most of us quick soak which is to cover with lots of water, bring to a boil, turn off and let sit about an hour (or more if you are leaving the house). Then, dump that water and put the beans back in the pot with water to cover. Simmer until tender. I did some today and it took less than an hour. At this point the beans are ready to use for salad, chile, bean soup, whatever your heart desires. There is a recipe for Black Bean Chile on our website that is easy and good if you want to check it out. http://www.tierravegetables.com/DriedBeanrecipes.htm
Chipotle Chile---The recipe asks for a chipotle or two. The beans wouldn’t mind a bit either.

Tierra Cilantro Chipotle Pesto
Great on pasta, spread on bread, BBQ chicken, pork and salmon

Ingredients:
2 Tierra chipotle chiles

1/2 cup olive oil
3/4 cup either Queso Seco (Mexican dry cheese), Parmesan or Asiago (grated)
1 bunch cilantro, washed and dried

4 garlic cloves
Juice of one lime

1 Tbsp. pepper vinegar or more lime juice

Instructions:
Cut the stem off the chipotles and shake out seeds. Rip into pieces. Reconstitute the chipotles by soaking them in very hot water until soft and pliable.
Wash and dry the cilantro. Take leaves off stems.
Put cheese into processor. Add everything else. Puree. That’s it!

CSA Help: We are are still hoping for more subscribers. Thanks to those of you who have referred people. Make sure they drop your name so you get your reward.

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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!