Vegetable Broth---A rich vegetable broth made with (you guessed it!) our vegetables. Lee wants you to make egg drop soup by simmering the broth, adding chopped mustard and drizzling in a scrambled egg (takes seconds). You may want to add a little sesame oil as well. Voila! Of course you can make any other kind of soup or just eat the broth as is. FYI, there is no added salt.
Red Cabbage---A little beauty, just for you. Try the recipe below from the Jimtown Store Cookbook
(you probably will cut the recipe in half) or chop some up and braise it with a bit of butter and brown sugar and vinegar for a sweet/ sour taste.
Carrots---The end of the carrots for awhile. Some of these may not be the prettiest you’ve ever seen but hopefully they will be the most flavorful and sweet. Enjoy!
Beets---Nice sweet red beets. Steam, boil or roast. Mix some of with carrots or make a beet/ cabbage slaw.
Shallots---Shallots are good either cooked up or sliced and added to salads. Add a bit to the broth.
Celery Shoots---Our celery sent up side shoots. They are flavorful and tender to eat raw or cooked up.
Chard---Sweet, sweet chard. Chop and steam or, our favorite, chop and saute up with some chopped shallots and a touch of olive oil until limp. Use the stems as well. Chop them up and add them first. After a few minutes add the leaves, and a bit of water, cover and cook until tender.
Red Mustard Greens---These tangy greens are just terrific sauteed or boiled up in soup. They lose a bit of the heat but keep the flavor. Chop some up and add to the soup. Chop some more up and mix with the chard saute. Eat a
few raw for the heck of it.

Apple Buttermilk Slaw
From The Jimtown Store Cookbook by Carrie Brown, John Werner and Michael McLaughlin
Serves 8
1 cup mayonnaise

1/2 tsp. freshly ground black pepper
1 cup buttermilk

1 medium (1.75 lb.) red cabbage
1/2 cup whole grain mustard

4 large carrots
1/4 cup fresh lemon juice

2 large green apples, cored and peeled
3 Tbsp. sugar

1/2 tsp. kosher salt
In a large bowl whisk together the mayonnaise, buttermilk, mustard, lemon juice, sugar, salt and pepper.
Refrigerate until you are ready to use it. Quarter and core the cabbage, and finely shred it (for the best texture,
use a long, sharp knife, not a food processor). Coarsely shred the carrots, and apples (for the best texture use the grinding blade of a food processor, not a hand grater). Add the cabbage, carrots and apples to the dressing in
the bowl and toss well. Adjust the seasoning. Serve immediately if you like your slaw crunchy, or let the slaw
sit until it softens a bit.

PLANTING POTS: We can re-use any kind of planting pots: six packs, 4 inch, gallon +, flats, etc. you may have from your own planting. Please drop them off at the farm stand. They will be used and appreciated.

WEEKLY BOXES BEGIN JUNE 3/ 5: The weekly boxes will start the first week of June. It’s not too early to
sign up. We are hoping to be full (200 subscribers) when we start so make sure to let me know if you want to
get the weekly boxes.

Winter Box Schedule: April 15/ 17, May 13/ 15.

Have a great month. Remember the FARM STAND is open every Friday and Saturday, rain or shine, from 11 to 5:30. See you there!







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.




VOLUNTEERS STILL NEEDED: We could really use some help with winnowing the beans. It is a low key, rather relaxing experience consisting of helping to clean the beans as they are pushed over the “wind” of a fan. If
you’d like to check it out, call or come by the Farm Stand and we’ll show you how it’s done.




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.



PICKLE NEWS: PICKLES! We have pickles! For those of you who remember from last year, we have great old fashioned dill pickles. They are fermented in a crock the old fashioned way and are crisp and slightly sour. Come have a taste and get a few pickles.






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!