Apricots---One more week of Paula’s delicious apricots, from her family’s Comb’s Ranch. If you need more you can find Paula at Healdsburg’s Saturday and Tuesday markets and at Windsor’s market on Sundays. It’s easy to spot her: she’ll be surrounded by lots of people.
Lettuce---Deer tongue. We thought last week was the last lettuce for awhile but there’s some of this delicious lettuce to make
a little salad or use as a bed for a nice marinated onion salad.
Onions---Sweet red onions for the grill, salad, sandwich. Try one of the recipes for marinated onions if you have extras.
You’re going to be getting onions right along, so save these recipes if you like to use later.
Summer Squash---Various varieties. Here’s an easy recipe: saute onion and garlic if you have it. Add chopped squash, quartered tomatillos and a bit of water. Simmer until tender, just a few minutes. Use as a side dish or as a filling for quesadillas.
This is a staple in our house. Try the popular recipe below: you can cut amounts in half.
Carrots---Nantes variety. Sweet and crunchy. Snack, crunch, yum. Try the recipe below.
Dill/ Parsley---The dill and parsley are for the marinated onions. If you don’t make that add to the lettuce salad or sauteed squash or make a nice sauce for vegetables or fish.
Tomatillos---If you’ve never had tomatillos, you are in for a treat. They are tart, like green tomatoes. They are not hot in any way, shape or form. Take the “papers” off and cook up with the summer squash or try this if you like for a quick salsa: put whole (paperless) tomatillos in pot with a bit of garlic/ onion, a little water and salt and dried chile if you have one. Boil until tomatillos are tender (a few minutes). Blend up with some of the water. You’ve got SALSA!

Marinated Onions
adapted from Joy of Cooking
Skin, then slice, sweet onions.

Soak them for 30 minutes in brine of 2/3 cup water to 1 Tbsp salt
Drain, Soak them for 30 minutes in vinegar.

Drain and chill them with herbs. Ready to be served.

Marinated Onions
adapted from Internet: Recipezaar.com
2 large onions,

1 cup vegetable or canola oil,

8 oz white vinegar,

3 Tbsp sugar
1/4 - 1/2 tsp pepper,

1 garlic clove,

chopped parsley/ dill

Slice to 1/4” and separate onions. Mix other ingredients in container to shake. Shake. Marinate the onions for at least 24 hours. Serve as a side, with sandwiches, snack.

Carrots with Honey, Lime and Dill
From The Veggie Queen, Vegetables get the Royal Treatment by Jill Nussinow

1 lb. carrots

1 Tbsp honey*
2 Tbsp lime juice

1 tsp lime zest
Vegetable cooking spray

2 Tbsp water
2 tsp chopped fresh dill
Peel carrots and thinly slice on the diagonal. Combine honey, lime juice and zest and set aside.
Spray a skillet with cooking spray. Add carrots and cook over medium heat, adding water after about 3 minutes or when carrots begin to stick to pan. Cook until carrots are just fork tender. Add honey mixture and stir to coat. Remove from heat and sprinkle with dill. Serve hot.
* Don't ever put honey in a microwave. All benefits are lost! To make the honey "runny" put jar in water and heat.

Summer Squash Squares
from From Asparagus to Zucchini, A Guide to Fresh, Seasonal Produce
5 eggs, well-beaten

1/4 tsp. baking powder
4 cups grated summer squash

1/2 cup chopped onion
8 oz mozzarella cheese, grated (about 2 cups)

1/2 cup freshly grated Parmesan cheese
1/2 cup all purpose flour

2 Tbsp. oil

Heat oven to 350 degrees. Oil a 9 by 13 inch baking pan. Combine eggs, squash and cheese in large bowl. Mix in remaining ingredients and pour into baking pan. Bake until knife comes our clean when inserted in center, about 40 minutes. Cool. Cut into 2-inch squares. Refrigerate until serving time. Serve hot or cold.

Coming Up: Tomatoes, Potatoes, Strawberries



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!