Apricots---Blenril. An old variety. From our friend, Paula and her family’s Comb’s Ranch near Chico. Last year she didn’t have any apricots due to all the rain. This year she has a good crop. We look forward to these every year so were quite sad last year. Eat and enjoy every last one; we will. If you need more she’s at the Healdsburg Farmers Market every Saturday during the short apricot seaosn. ¡olé!
Black Beans---Black turtle grown by us in the Airport Blvd field. To cook, begin by either soaking overnight or doing a quick soak: bring to boil in plenty of cold water, turn off heat, cover and let sit at least an hour. Then dump water and proceed with recipe. These are good just cooked up with onion, garlic, a tad of chile powder if you don’t want to actually make chile. ¡ole!
Smoked Tomatoes---We think you should chop these up and add them to the black beans. They will give them a delightful smoky tomato flavor. ¡ole!
Cilantro---Are you seeing a theme in this Menu? Chop up and add to the beans. Use the roots too. They’re good and flavorful. ¡ole!
Nopales Cactus---Don’t let this scare you. It is easy to prepare. You do have to be careful of the thin, white spines but they are easy to take off. Hold the cut end of the cactus either with careful fingers or tongs. I cut them over newspaper or the sink. Cut around the perimeter to get those outside spines off. Then with a non serrated knife carefully cut under each spine, against the grain, to remove it. Rinse under water and notice the cactus juice. Here you can boil whole or (what we do) cut into pieces and saute with a bit of oil, onion, garlic, water until tender. The cactus juice will ooze out (and go away) so add water if you saute. Then add to scrambled eggs or quesadillas or both. Put some in with the black beans. They are tart, crisp, really good and full of soluble fiber and good for regulating blood sugar as an added bonus! We love them more every year we eat them. If you have questions, call me. ¡ole!
Red Onions---Pretty sweet for salad or saute. Add to beans, cactus, salad, sandwiches. ¡ole!
Lettuce---Red and Green. Make a few nice big salads. ¡ole!
Turnips---Chop or slice into your salad. Saute or roast until tender or boil and mash. ¡ole!

Black Bean Chili
All amounts approximate...we urge you to experiment

1 - 2 cups black beans, washed well

2 Tbsp oil
1 - 2 cups diced onions

1 Tbsp minced garlic (or more)
1 or more diced (canned) tomatoes

2 bay leaves
2 tsp crushed cumin seeds(powder okay)

1 tsp chile powder
Handful of smoked tomatoes, chopped

1 - 2 Tbsp white vinegar (optional)
Chopped nopalitos (cactus)

Salt to taste
Chopped cilantro to taste
Do overnight or quick soak beans. We quick soak: Put in pan with a few inches of water over beans, bring to a boil, turn off; let sit for about an hour. Drain.
Heat the oil in a frying pan; add onions and sauté until translucent. Stir in garlic and tomato. Sauté for a couple of minutes, adding bay leaves, cumin, chile powder.
Place beans in heavy pot and add about 6 cups water. Stir in the onion-spice mixture. Add the smoked tomatoes and chopped cactus. Simmer over low heat for about an hour or until tender to bite but not mushy. Add the tomatoes and vinegar if you are using it, cilantro and salt to taste. Serve with shredded cheese, and or sour cream.

Drop Off Location Info: Please take the lids off the boxes and put them either in a “lid” pile or in a box with only lids (on their sides). Please do not put the lid on another box as it will cover the name on that box and that person won’t think they got their vegetables (happened twice last week.) Please also keep the porches, patios tidy. Our hostesses are letting us use their space out of the kindness of their hearts. Thanks

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!