Acorn Squash---The first of the winter squashes. This is one of our favorites. Easy to prepare: Cut in half. Scoop out seeds. Put a touch of olive (or other) oil on the cut side. Bake cut side down with a little water in the pan if you want cleanup to be easier. Bake at 350 or so for about 45 minutes or until tender, like a baked potato. Turn over, put in a pat of butter (or not) and eat. Some people bake them right side up. I tried this last year and like it better the up side down way. These are sweet. Don’t need to add any sugar unless you really must do so.
Lettuce---I was told we should have lettuce through December. I am happy. Make a few salads and add to a sandwich or two.
Yellow Onion---Colorado Sweet. Needed to be picked due to rain. They are primarily a storage onion but these ones won’t store as they are considered fresh. You have a few weeks before you have to eat it; just not a few months that you would have with a storage one.
Strawberries---This is, most probably, the end of the strawberries. They were all picked on Monday due to the coming storm. You all lucked out! Please return the baskets when you have a chance.

Grapes on Thursday---Purple and White Concord. Yummy!
Tomatoes---The tomatoes shouldn’t be hurt too badly by the storm. We aren’t sure, of course. We’ll wait and see. Meanwhile, the end is near but hopefully not too terribly near.
Chard---Gorgeous chard for steaming or sauteing. I always saute/ braise. Wash and chop. Use the stems too. Put them in first (olive oil) and cook for a few minutes while you’re chopping the leaves. Then throw the chopped leaves in, add just a touch of water, cover, lower heat, cook until wilted. When almost done, throw in some chopped garlic or smoked onions for added pizzaz. Chard is also great in soups and even tomato sauce.
New Zealand Spinach---This is in with the chard. It is very dark green with thick stems and thick, succulent leaves. You can saute this with the chard. Use the stems first with the chard stems, then the leaves. This would make a good addition to the tomato sauce. Add it near the end for a heartier meal.
Carrots---A few of our practically legendarily delicious carrots. Munch, crunch. Soup.

Tomato Sauce from Epicurious.com

3 pounds ripe plum tomatoes, cored, peeled, and seeded, or one 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid*
1/4 cup extra virgin olive oil

1 small onion, finely chopped
1/4 cup finely chopped carrots

1/4 cup finely chopped celery
4 fresh bay leaves or 2 dried bay leaves

Salt
Peperoncino (crushed red pepper)

Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk.**
In a medium-size nonreactive saucepan, heat the olive oil over medium heat. Add the onion and simmer until wilted. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and bay leaves, season lightly with salt and peperoncino, and heat to a simmer. Simmer the sauce over medium-low heat, stirring occasionally until thickened, about 45 minutes. Remove the bay leaves. Check the seasoning and add more salt and peperoncino if necessary.
*You got two pounds today so adjust accordingly
** I would just chop the tomatoes up and I wouldn’t seed them. I’d just peel them.

Real Deal Meal in the Field was a huge (almost too huge) success. We are following it up with a Meal in the Field Pizza Party. John Franchetti from Rosso Pizzeria in Santa Rosa is coming to the farm with his mobile pizza oven. We should know the date by next week. It will be on a Wednesday and it will be soon.

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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!