Strawberries---The strawberries were a little late, well, actually, more than a little late this year. They’ve had quite a rough spring, but here they are at last in all their delectable beauty and taste. Try to get home before you eat them all! There are lots more for eating, jamming, making pies.
Apricots---Blenreil. From our friend, Paula Wurlitzer’s, family farm (Combs Ranch) up near Chico. We try to put Paula’s apricots in the box when she has them because they are so special. These apricots have had a rough spring as well: freezing, then hot, then wind. Paula said they lost some but they have enough to share with all of us. If you need more you can find Paula at the Healdsburg Farmers’ Market on Tuesdays from 4 - 6 and Saturdays from 9 - 12 for about a month more. Enjoy!
Lettuce---A beautiful salad mix of various colors and sweet flavors. This lettuce has made salad eaters of my friends’ children. Hopefully this will make more salad lovers as well. Make some nice big salads.
Salad Dressing Mix---A nice blend to add to your salad. Just add the required amount of water and then oil and vinegar to thin it out to your desired consistency. This makes quite a bit and is really good in our humble opinions. We’ve been putting it on our salads lately instead of our usual garlic/ oil and vinegar.
Spinach---Wow! This spinach has been so good! We wash, chop and saute but you can steam it or use a bit in a salad. Make sure you use the spinach hearts: the root end. Chop and saute up until tender. They take a few more minutes than the leaves. Try the recipe below if you are so inclined. We haven’t but it sounds awfully good and easy so we’ll give it a try before the spinach says, “adios” for the season. There is also always the James’ family recipe: “Sun, Clouds, Dirt and Grass”: steam or make creamed spinach (grass). Toast a piece of whole wheat bread (dirt). Put the spinach on top of the toast and top that with a poached egg (sun and clouds). Easy,
Carrots---We’ve had a little dry spell on the carrots. Now we are starting to dig a few again. Munch, crunch, enjoy.
Spring Onions---I wish we could have spring onions all the time. I know about seasonality and waiting and appreciating more what you have to wait for, but, at the same time, I am so loving having these spring onions. They are beautiful, they are delicious, the whole darn thing is eatable and I’ve been putting them in my sandwiches, eggs, salads, dips, everywhere but not on my ice cream. I save that for the strawberries and apricots.

SPINACH LASAGNA
from Animal, Vegetable, Miracle by Barbara Kingsolver, Camille Kingsolver and Steven Hopp

1 lb. whole grain lasagna noodles---Prepare according to package directions
4 cups chopped spinach--- Steam for 2-3 minutes, let excess water drain
16 oz. tomato sauce

2 cups fresh ricotta
2 cups mozzarella

Spread a thin layer of tomato sauce on the bottom of a large casserole. Cover surface with a layer of noodles, 1⁄2 of the ricotta, 1⁄2 of the spinach, 1/3 of the remaining sauce and 1/3 of the mozzarella. Lay down another layer of noodles, the rest of the ricotta, the rest of the spinach, 1/3 of the sauce and 1/3 of the mozzarella. Spread a final layer of noodles, the remainder of the sauce and mozzarella, bake uncovered at 350 for 40 minutes.

VERY IMPORTANT NOTICE CONCERNING BOX PICK-UP AT ALL LOCATIONS:

This year we are donating any boxes/ vegetables that are not picked up within 24 hours of their delivery date. Tuesday boxes will be donated on Wednesday evening and Thursday boxes on Friday evening UNLESS you call my cell phone at 696-8148 to tell us that you are late in getting the boxes. Thanks









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!