Cabbage---You each will get half a head. Good for salad or cooked up. Wayne has a couple of easy cabbage salads he makes: 1.) chopped cabbage, dressed with a simple dressing of Balsamic or other vinegar, a bit of honey and oil and 2) dressing of rice vinegar, smashed garlic and a bit of oil. Stir it up and you are ready to go. I also have included a recipe below in case you may think you don’t like cabbage and you want to give it another chance. The Borscht recipe also calls for cabbage if you want to make that.
Carrots---Some nice carrots to munch on, give to the kids for snacks, cook up, munch some more, give to the dog if s/he insists like Willow), add to the Borscht.
Beets---No greens today. The bugs must be munching on them. Grate raw into one or all of your salads. Steam, boil, or roast until tender. Peel after cooking, and with these small ones, cook whole. Beets are an amazing food and are also being shown to have cancer fighting properties.* They are also sweet and flavorful. Try the recipe below!
Lettuce---A mix of baby heads. Tender, sweet. Enjoy as a salad, with your favorite sandwich, as a garnish.
Garlic---Spring. This garlic is still a little wet. It just recently came out of the ground and hasn’t hardened up all the way. When you cut into it, it may squirt a little bit! Make a dressing with it, a bit of vinegar and oil for all of your salads. Use some if you make the recipe.
Strawberries---Two baskets! You can eat one on your way home and still have some to share! Pls return baskets.
Summer Squash---Just a bit to saute, steam, boil, eat raw. Chop and cook up with the pak choy. More to come.
Radishes---Mixed varieties to munch on or throw into one of the salads.
Pak Choy---These are baby bak choy. Chop and stir fry up with the squash. It’s delicious. Wayne cooked it up the other night and we ate it all up!

Cabbage for Those that Hate Cabbage
from Recipezaar.com---thanks, Lisa!

2 tablespoons butter or margarine

1 tablespoon canola oil
8 cups shredded green cabbage (about 1 normal-sized head)

1 tablespoon packed brown sugar
3-4 garlic cloves, minced (I use 4)

, 1 tablespoon red wine vinegar,

salt, fresh ground black pepper

1.) In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.
2.) Sauté until the cabbage is limp, about 5 minutes or so.
3.) Reduce heat to medium-low and stir in vinegar.
4.) Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you,
continue to cook for a few more minutes.
5.) Add salt and pepper to taste and serve. May need to cut in half depending on how much cabbage you get.

Beet Borscht*
adapted from the Joy of Cooking

1/2 cup chopped carrots*

1 cup chopped onions
2 cups beets

1 Tbsp butter
2 cups stock

1 cup shredded cabbage
1 Tbsp vinegar

Sour cream and black pepper
Chopped potatoes, optional

Chopped celery, optional
Chop the carrots, onions, beets, potatoes, etc. until fine. Barely cover with boiling water and simmer gently for about 15 mins. Add butter, stock, cabbage and vinegar and simmer until tender, about 15 minutes. Serve with a dollop of sour cream and optional sausage.
*There are lots of versions of borscht. It is what you call a forgiving recipe. This recipe calls for carrots but some of the other ones I looked at don’t. Some call for tomato paste as well. Lee says she puts everything in the food processor to make the prep really quick. This is also really good the day after.

A Note about Dirt...Sometimes your vegetables will have dirt on them. We don’t have any kind of special scrubbers and on certain things, such as the beets and carrots, it’s especially hard to rub the dirt off; especially with the
greens attached as they were last week. We will do the best we can. Thanks.
*whfoods.com





























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!