Baby Bear Pumpkin---A cute pumpkin to look at for awhile. These are also really good to eat. You just need to cut in half, scoop out seeds (they are really good for roasting) rub cut side with a bit of oil and bake cut side down with a bit of water for about 45 minutes or until tender. Then add a touch of butter and enjoy. As for the seeds, they are “naked” which means there is no hull. Rinse them off and put on cookie sheet with a bit of oil and bake at about 300 degrees until dried.
Escarole---Batavian chicory. We hope you will fall in love with the chicories as we have. They make wonderful salads on their own and they are also so very good braised. For a salad, add some roasted beets and good bleu cheese. To braise just saute up with a bit of oil and garlic. Then add a bit of water, cover, turn down heat and cook until wilted. Add a splash of chile powder or good vinegar if you like.
Beets---Steam, roast or boil. If they are too big, cut up and roast until tender. This really brings out the sweetness.
Marrowfat Fresh Shell Beans---The beautiful heirloom bean that is on the Slow Foods Ark of Taste. Take out of shell, and add to sauteed onion/ garlic with a bit of water. Simmer until tender: 15 to 30 minutes depending on how soft you like
your beans and how green they are. Then just eat them up or melt a bit of cheese before eating.
Tomatoes---Potluck. Tomatoes are still doing okay. Let’s really appreciate them while they are here.
Green Beans---Slenderettes. Steam ‘em up. They don’t take too long to cook. What would be really good is if you add some to the marrowfats when they (marrowfats) are almost done and eat them all together.
Cabbage---Nice crunchy, cabbage for salad or braising.
Onions---Walla Walla. The story of the Walla Walla Sweet Onions began over a century ago on the Island of Corsica, off the west coast of Italy. It was there that a French soldier, Peter Pieri, found a sweet onion seed and brought it to the Walla Walla Valley. We have a lot of Walla Wallas right now and a wonderful French Onion Soup recipe thanks to our friend, Roxie. She   ays it’s pretty easy and that the ingredient that makes it so wonderful (aside from the onions) is the zinfandel. We have another recipe from our friend, Lisa, who also says it’s easy and really good. We hope you’ll try one of them.

California Onion Soup Zinfandel
thanks to Roxie, from The New West Coast Cuisine by Linda West Eckhardt

4 cloves garlic

salt and cayenne pepper to taste
4 large yellow onions

8 thick slices French bread, toasted and slathered with butter
1/4 pound butter

4 Tbsp flour
2 qts rich beef broth

1 cup zinfandel
1 cup grated Swiss cheese

fresh parsley sprinkled over before serving
In a medium sized soup pot saute onions in butter over VERY LOW heat, stirring from time to time until onions completely lose their shape, turn a lovely golden caramel hue, and give off a divine browned sugar aroma (takes about 20 minutes). Sprinkle flour over and cook, stirring for 3 minutes. Pour in stock and wine and simmer, uncovered, for 30 minutes. Season to taste. Pour servings into heat proof soup bowls in which you have placed a piece of toasted, buttered French bread. Tom with
generous sprinkle of cheese. Run under broiler to brown. Serve immediately. Makes 8 servings.

Caramelized Onion Tart
thanks to Lisa, from the Food Network

4 large Bermuda onions, sliced

2 Tbsp vegetable oil
1 Tbsp butter

2 tsp fresh thyme
1 1/2 cups heavy cream

4 whole eggs
1/2 tsp freshly grated nutmeg

1-9 inch pre-baked pie (tart) shell
Saute onions in oil and buttter until carmellized and golden brown, then add thyme and a pinch of salt. Remove from pan and allow to cool. In a bowl add heavy cream, eggs, nutmeg and onions. Season with salt and pepper. Pour mixture into tart (pie) shell and bake in preheated 350 degree oven for 35 to 40 mins or until center does not jiggle.

THANKS TO KATHY HOWLAND: We want to whole heartedly thank Kathy for going to the Ferry Plaza
Farmers’ Market with Lee last Saturday. Lee said they were really busy and Kathy was great. So, thanks, Kathy!

LAMB AND HAMS FOR SALE: We have a couple of legs of lamb and a couple of hams. If interested, please call
or e-mail me.

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!