Asparagus---It’s a sure sign of spring when the asparagus starts to poke its head up through the soil. All winter long, it sits and waits for the warm weather. Roast or steam until just barely tender, or chop and sauté along with the fava beans. Eat raw? Sure!
Fava Beans---We love these. How much? LOTS! They are easy to peel and cook up quickly. Peel and then sauté up with a bit of garlic/ leek/ shallot/ onion and a bit of olive oil until tender. Add some chopped up asparagus or even spinach for extra ooh, la, la. There is a wonderful dip if you feel like “double peeling:” blanch the peeled favas for just a second or so and pop into cold water. Then pop the skins off. Blend up with a bit of olive oil and garlic (lemon juice). Note: if the pods are not too large, you can cook up and eat the whole bean.
Rhubarb---Another sign of spring. This rhubarb is not extremely tart so doesn’t need that much sugar. This is just enough to make a little sauce for ice cream or yogurt. Chop the rhubarb and put into a saucepan with a bit of sugar and water. Simmer until tender: not very long. Then add more sugar, if necessary, to taste
Spinach---Wash well (we soak it in water, then rinse) and either chop and steam or sauté. Wayne and I like to sauté with some olive oil and garlic, leek, what have you. Make sure you also use the crowns. Wash them well and sauté them either separately or with the leaves. They are really sweet and tender when cooked up. Try the recipe below or make the James family recipe: Sun, Clouds, Dirt and Grass: Steam or make creamed spinach. Meanwhile toast
whole wheat bread and poach and egg. Put a dollop of spinach (grass) on the toast (dirt) and top with the poached egg (sun and clouds). Eat!
Lettuce---A nice variety of lettuces to make lots of nice salads. Wayne weighed one of our salads the other nightbefore dressing it and it weighed a half a pound! That’s about how much we eat every night! So, make a few nice big salads. Here’s the dressing we make almost every night: Finely shred a clove of garlic (green garlic is okay), to that add a bit of olive oil and vinegar of choice. Mix it together. Use just a touch with a bunch of greens. Note: We have a ceramic grater available from Architectural Ceramic Designs. They should be at the Healdsuburg Farmers’ Mkt on Saturday mornings. It is a small bowl with a built in grater. They are great graters for garlic,
ginger and other stuff. I think everyone should have one.
Carrots---From our friend, Montana’s, garden. These are almost as sweet and flavorful as ours! His garden is full of love! Munch away or add some shredded carrots to the frittata if you make it.
Peas---Oregon Giants. Nice, tender peas to snack on or sauté up. You know what we say, “pop the top, pull the string, eat the whole thing!” !

Veggie Frittata
From Animal, Vegetable, Miracle by Barbara Kingsolver (with some help from her family)

Olive oil for pan,

8 eggs,

1⁄2 cup milk
Chopped kale, broccoli, asparagus or spinach depending on the season
Salt and pepper to taste, Feta or other cheeses

Beat eggs and milk together, then pour into oiled, oven proof skillet over medium heat.
Promptly add vegetables and stir evenly into egg mixture. At this point you can also add feta or other cheeses.
Cook on low without stirring until eggs are mostly set, then transfer to oven and broil 2 – 4 minutes, until lightly golden on top. Cool to set before serving.







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!