Green Tomatoes---It’s fried green tomatoes time. Time to go out and rent the movie, and watch it while you fry up some nice green tomatoes. Both recipes below are re-runs from last year but got good reviews so here they are again. Try one or the other and let me know what you think.
Eggplant---The last gasp for the eggplant. You should get a couple. Try the recipe below. I just remembered it from a few years ago. If you don’t make the recipe, try baking whole and scooping out “meat” or make up a pasta sauce with chopped eggplant/ onion and tomatoes. Always good on BBQ.
Green Beans--Either flat Italian Romanos or round Slender-ettes. Both are good steamed up. Nothing fancy needed.
Chard---We like our chard sauteed but you can also steam it up. To saute, wash well, chop as fine as you like and cook up with some olive oil and garlic until limp. To steam, wash and chop, steam until tender.
Acorn Squash---The dark green thing in your box. Easy to cook. Slice in half, scoop out seeds, put a tad of oil on cut side and bake, on a cookie sheet, with a bit of water, cut side down at about 350 until tender. Turn over, add a tad of butter and eat away!
Onions---Sweet, Spanish. This is a storage, sweet cooking onion. If you still have onions, use the ones you have first as this one will store. They cook up so sweet. Wait and see!
Broccoli---Broccoli will be here for awhile, now. We think it’s sweeter now that the weather is cooler. Just steam it up. Keep it simple. You could make a quick vegetable soup with the beans, eggplant, onions, broccoli and a bit of chard.

Fried Green Tomatoes
from Joy of Gardening Cookbook

5 to 6 medium sized green tomatoes*

3 Tbsp butter or oil
2 eggs

1/4 cup milk
1 cup bread crumbs

1/2 tsp dried oregano and thyme
Slice the green tomatoes into 1/4-inch slices.
Beat together eggs and milk in one bowl. Mix the bread crumbs and herbs in second bowl.
Dip tomatoes in egg wash, then bread crumbs.
Melt butter/ oil in pan and fry the tomato slices for 3 to 5 minutes, until breading is golden and tomatoes are softened. Serve warm. * Cut recipe in half if necessary.

Stewed Green Tomatoes
from the Joy of Cooking

2 Tbsp. minced onion

2 Tbsp. butter
2 cups sliced green tomatoes

3/4 tsp. salt
1/4 tsp. paprika

1/2 tsp. curry powder
1 Tbsp. chopped parsley for garnish
Saute the onions until light brown in the butter. Add the sliced green tomatoes. Stir and cook slowly until they are tender. Season to your liking and garnish with parsley if desired.

Eggplant with Sweet/Sour Sauce
Submitted by Adele Shirk

2 tsp fresh ginger

2 tsp garlic, minced
6 Tbps soy sauce

3 Tbsp sugar
3 Tbsp vinegar

3 tsp cornstarch
pepper flakes (to your taste)

3 - 4 small eggplant
2 chicken breasts, cut into thin strips

Mix together the first seven ingredients. Remove the skin from the eggplant and slice into thick strips (about 2"). Soak in water about a half hour. Drain. Fry the chicken in oil. Add the eggplants. Cover and cook until done. Remove lid and add sauce. Cook until sauce thickens.

Remember we’re open, Rain or Shine!

The Weekly Boxes continue until December 20. We still have more than two months of vegetable boxes!!

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!