Strawberries---Either Chandlers or Seascapes. They are sweet and succulent. Enjoy them.
Beets---Red ones. Roast, boil, steam or shred raw into salad. To boil, wash off dirt. Boil whole until tender: a little less than an hour. To roast, wash off dirt, then put into oven at about 400 degrees with a bit of olive oil and cook until tender, covered or uncovered. Add to your daily salads.
Carrots---These carrots were planted in February, which is not the best of times, weather wise. These ones are good but our next ones will be better. Chomp away and enjoy these. These are good steamed or sauteed if you don’t want to eat them raw. Shred them and and some to a nice salad or two.
Fava Beans---This is the end of the fava beans for the season. To cook, take out of pod. Then blanch in boiling water for a minute and then put into cold water. Slip the outer skins off. After that saute with a bit of olive oil and onion with a splash of water, broth or wine until tender.
Lettuce---Red and Green. Make a few nice big salads. Add some tuna and lots of carrots, beets and onions to make a whole meal. There are a couple of dressing recipes below you can try out.
Onions---Vidalia (yellow) and White. The Vidalias are really sweet and special. The Whites are also nice and sweet but better cooked up I think (that way they are really sweet as well.)
Garlic---A bulb of adolescent garlic. Not green, but not quite grown up either.
Braising Greens---Greens to saute up including chard, arugula, mustard and tat soi. These were planted for the boxes but were ready earlier when we didn't have any boxes to fill! They don't look so great but taste really good. Now that the season is underway the next batch will be as beautiful as it is delicious. Wash and chop and add to sauteed garlic/ onion with just a tad of water. Cover and cook until tender. Add a pinch or two of salt and you will have a wonderful treat. You can also add some of this to your salads for an extra zing.

Mixed Green Saute
loosely adapted from The Victory Garden Cookbook by Marian Morash

Mixed greens

2 Tbsp butter or olive oil
Garlic clove or two, minced

Salt and freshly ground pepper

Wash and chop up greens. Heat butter or oil or combination. Add garlic and cook a minute or two. Add the greens, tossing until coated with butter and starting to wilt. Add a bit of liquid, cover, and braise gently to finish cooking. Uncover pan and cook until the moisture evaporates.
Vinaigrette Sauce
from same cookbook

1 clove garlic, chopped,

1/4 tsp salt,

2 Tbsp wine vinegar,

1/4 tsp Dijon mustard,

9 Tbsp olive oil or mixture of olive and vegetable oil.
Mash garlic and salt together. Stir in vinegar and mustard. Gradually beat in oil. Grind on pepper.
Variation: Replace vinegar with lemon juice.

Wayne’s Salad Dressings

Wayne makes great salad dressings and he does it differently every night. Here are some examples: 1.) Mix together 50/ 50 seasoned rice vinegar & olive oil with at least one garlic clove, Let sit a few minutes.
2.)Blend together a little mayo, mustard and honey. Add really good wine vine vinegar (we have Lou Preston’s) to taste. 3.) Lou’s vinegar, a bit of sugar & salt, lemon juice, olive oil and garlic.
All of these are used very sparingly as our salads are very lightly dressed. Have fun

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!