Onions---Sweet, red onions for the BBQ. Save some for a salad or two. These are soooooo sweet, I think they are amazing. We are eating six or seven a week, maybe more. We have about four tons dug up so far and more to go, so don’t be shy if you want some more!
Summer Squash---Lots of summer squash for the BBQ. Slice and rub on a little oil. Marinate in some dressing if you like before putting onto the grill. If you don’t want to BBQ all of them, try the summer squash square recipe, below. It’s a repeat from years past but people love it. They’d be a good thing to make a bring to a potluck.
Lettuce---It’s good weather for lots of nice, crunchy, sweet salads.
Broccoli and/ or Cauliflower---Wow! Broccoli and/ or Cauliflower. As of this writing I don’t know if you will get a little of each or one or the other. Whatever happens it will be good. Steam up separately or together. Here’s an idea: take a piece of aluminum foil. Put some broccoli/ cauliflower into in with a slice or two of onions, garlic if you have it, some chopped up squash and a bit of oil. Fold up so everything is inside the foil. Put on top of the BBQ until all tender inside. Yummy!
Carrots---Crunchy carrots to eat raw or try chopping some up and throwing them into the BBQ packet. Speaking of packet, if you have any of the sweet pepper crumble from last week, put a little of that into the vegetable medley.
Sweet Basil---There should be enough for a small batch of pesto. Easy pesto: Rinse and dry basil. Stuff into food processor. Add a few cloves of garlic and start to blend up with some olive oil until it is the consistency that you like. Add some Parmesan cheese, probably about a 1/2 cup or so or to taste. Cook up some pasta, drain, mix in some of the pesto until it tastes the way you want it to. Save rest for later or freeze in ice cube trays for later use.
Cabbage---Early Jersey Wakefield. An heirloom with a pointy head. We used up a little less than a 1/2 a cabbage in one night by cooking it up. All I did was saute (braise?) it with some onion until all wilted. It was delicious.It may be better weather to make cole slaw: Wayne’s easy: chopped cabbage, rice vinegar mixed with garlic and a bit of oil. Let dressing rest a few minutes before mixing with the cabbage.

Summer Squash Squares*
from From Aspargus to Zucchini, A Guide to Farm 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.
*Easily cut in half
** Use half cheddar instead if you feel like it.

Baskets and Bags---Please, if you have not yet done so, return strawberry baskets and the cloth bag that the beans were in. We will re-use all. Thanks.

That’s all for now! Have a Happy and Safe 4th. We’re open if you need anything at the farm.

l

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!


.


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!