Sugar Snap Peas---Crunchy, refreshing, sweet! “Pop the top, pull the string, eat the whole thing!” I say munch on these raw but if you must, stir fry or saute up either alone or with other vegetables.
Strawberries---Yum, Yum, Yum. Try to get home with a few berries (or hide the box).
Lettuce/ Arugula---More sweet lettuce with a touch of arugula. Not as much as last week but hopefully enough for a few nice salads/ garnishes. There’s a salad dressing below, created by John Harmon, Dominique’s husband! Thanks!!!!
Rhubarb---A couple of stalks. Enough for a simple dessert: chop and put in saucepan with just a little sugar and water. Cook on low until rhubarb softens. Taste and add more sugar to taste. If you want to cook with the berries too you can make a rhubarb/ strawberry crumble. There is a simple recipe on our website for a rhubarb one; just substitute some berries. Use less sugar than called for if you use berries: they are so sweet you won’t need to use so much sugar. Back to the simple cooked rhubarb. This is great with ice cream or yogurt.
Onion---Sweet, red onions. Use raw in salad and/ or saute up. These are really sweet (in my humble opinion).
Nopal (Cactus Paddle)---Okay, if you’ve never used these before, don’t be intimidated. They are not too hard to clean up and they are really delicious. Think green beans or even asparagus. To clean off the stickers: first, BE CAREFUL! Use tongs or fork to hold the stem end (non-round part). I put them on a piece of newspaper on top of a cutting board. Using a sharp paring knife, slice off the stickers one by one. Some “cactus juice” may ooze out. Don’t worry about it. You don’t peel the whole thing, just slice off the stickers, Then rinse under water to make sure you got them all off. Throw the newspaper away or put everything into the compost. Then you have some choices: 1.) chop the “paddle” and saute up with onion, garlic, chile powder (red sauce) and a little water. At first it will be gooey but as you cook the goo will go away. Eat as a side dish, as a filling for enchiladas, quesadillas or topping of rice. 2.) Boil the paddle for 15 - 20 minutes. Put into cold water to stop the cooking. Chop up with onion, garlic and chile powder (maybe some chopped peas) for a nice, refreshing salsa. There are more choices, of course, but those are my two favorites).
Red Chile Sauce/ Ketchup---This is a sauce that Lee made last summer. It’s got all the freshness of ripe, summer tomatoes and some chiles. Use as a ketchup or as a sauce for tacos or enchiladas. Make a meat loaf and glaze with the sauce or use the whole thing up with a nice cactus taco/ enchilada meal.
Broccoli---Steam or saute. Add some to a nice salad. Blanch, cool, dress with the dressing below.

Basic Herb Vinaigrette 
created by John Harmon (Dominique Ridley’s chef husband!) Thank you, John

1 clove Garlic

1 Tsp. Stone Ground Mustard
1 Tbsp. Vinegar (Champagne, Red Wine Etc.)

1 Tbsp. Blue Agave (or Sugar)
1/2 cup Olive Oil (more or less)
A good pinch of fresh Tierra Vegetables herbs (Thyme, Dill, Cilantro, etc.)
1/2 Lemon (juice). Optional

Salt and Pepper

Mince Garlic. Chop herbs. In medium sized bowl, add Garlic, Mustard, Vinegar, Fresh Herbs and sweetener. Whisk. Drizzle-in Olive Oil while whisking until desired viscosity is reached. Finish, to taste, with Lemon Juice, Salt and Pepper.

CSA Help: We are offering a Reward for anyone that gets more subscribers. Word of mouth is the best advertisement we can get so please pass the word on. Many people think we are full but we are down by quite a bit from last year. So, if you know of anyone that may want to get vegetables. please let us know. If we get enough in one spot we may be able to add drop off spots. Thank you very much.

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!


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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!