Strawberries---The stars of the show! Try to get home with a few left for later. These are called Chandlers. They are an heirloom strawberry that comes on early, strong and are really, really good. Enjoy every bite!
Asparagus---Asparagus will be around for a few more weeks. Then we let it grow its beautiful fronds so it will be stronger next season. Enjoy it steamed, sauteed or roasted (or raw). Try it with the favas.
Fava Beans---If you’ve never had fava beans, you’re in for a treat. If you have, you know what I mean. Take the bean out of the pod* and then you can do lots of things. I like to saute some onion/ garlic and add the beans with a bit of water or broth. Then I add chopped asparagus and cook for a couple of minutes until everything is tender. Add salt and pepper and you’re good to go. Try the recipe below if you want an “official” recipe. We haven’t, but it sounds good and easy.
Lettuce---Make a few nice big salads, or if you are like us, one big salad.
Onions---White Spring and Sweet Red Burger. The white ones are really sweet after they’re cooked up and not too bad raw either. The red ones are sweet just as they are. Add to stir-fry/ salads, sandwiches.
Green Garlic---From our friend, Yael who has Partners in Garlic. You can use the whole thing; no need to separate the cloves. This is a bit milder than it will be when it’s all grown up! Use for the fava bean/ asparagus combo or any other place for garlic.
Radishes---Breakfast, red and white. Mild and sweet tasting. Good for munching or adding to a salad or sandwich. Try slicing and sauteeing in a little butter. Tops are good for cooking as well. Yum.

Spring Primavera
Adapted from a recipe on www sfstation.com
Serves Two

1 Tbsp butter

1 onion, chopped
6 stalks asparagus

3⁄4 cup fava beans, shelled
1⁄2 cup white wine

1⁄2 lb dried fettuccine
1⁄4 cup grated Romano cheese

Salt and pepper to taste

In a medium-sized skillet melt butter over medium-low heat. Add the onions and cook slowly, periodically stirring until soft and translucent. In a separate saucepan bring 6 cups water to a boil. Slice the asparagus on the diagonal into 1-11⁄2 inch pieces; add to the onions once translucent. Saute until just tender and then add the favas and wine. Simmer until sauce reduces and thickens slightly, about 10 minutes. Meanwhile add pasta to boiling water and cook according to directions, if using fresh pasta wait until the sauce is done cooking. Season the sauce with salt and pepper to taste and toss with drained pasta, finish with grated Romano.

* Many recipes say to skin the favas after you’ve shelled them.Favas have a skin that is sometimes tough and bitter on older beans. These are young and tender enough that we don’t shell them. If you want to this is how you do it: throw shelled beans into boiling water for less than a minute, then into ice water. Slip the skins off.

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!