Lettuce---Hope you are keeping up with it. Make more salads.
Escarole---Escarole is like lettuce but not as sweet and a little heftier. It makes great salads on its own or mixed with other things such as lettuce, carrots, beets, even cauliflower. I like it raw, but I really like it cooked up as a simple saute with onions, garlic and the escarole cooked until just wilted: like we do our other greens.
Carrots---Carrots for eating, cooking. Try some in the Borscht if you make it.
Beets---We thought you might like making Borscht this week. If you do, there’s a recipe below. It’s a repeat from earlier in the year but got good reviews so here it is again. If you don’t make the soup, roast or boil these up for eating hot or cold. Good snacks!
Cabbage---A piece of a very large cabbage head. These are sweet and juicy; perfect for salad, soup, stir-fry. These store for a long time if you don’t use it all up. The cut side gets black but just cut that off and the rest of the cabbage is fine.
Cauliflower---Cheddar. A part of a very beautiful cauliflower. Have some in one of your salads, steam some up. It really tastes like it has butter or cheese on it.
Onion---A smallish Colorado Sweet for recipes here and there.
Green Beans---The last planting finally made it. Easy: wash and steam until tender. Eat a few raw.

Wilted Escarole
from the Mariquita Farms website

3 T olive oil

2 medium escarole - rinsed, dried and chopped
1/2 cup lemon juice chopped

zest from one lemon
2 tablespoons capers, roughly/barely chopped

10 dark, pitted olives, kalamata are good here
ground black pepper to taste
Heat oil in a large frying pan over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice & zest. Add capers, S & P, and olives; cook and stir for another 15-30 seconds.

Beet Borscht*
adapted from the Joy of Cooking

1/2 cup chopped carrots

1 cup chopped onions
2 cups beets

1 Tbsp butter
2 cups stock

1 cup shredded cabbage
1 Tbsp vinegar S

our cream and black pepper
Chopped potatoes, optional

Chopped celery, optional

Chop the carrots, onions, beets, potatoes, etc. until fine. Barely cover with boiling water and simmer gently for about 15 mins. Add butter, stock, cabbage and vinegar and simmer until tender, about 15 minutes. Serve with a dollop of sour cream and optional sausage.
*There are lots of versions of borscht. It is what you call a forgiving recipe. This recipe calls for carrots but some of the other ones I looked at don’t. Some call for tomato paste as well. Lee says she puts everything in the food processor to make the prep really quick. This is also really good the day after.

Blazing Pumpkins: Friday afternoon, evening, come and carve up a pumpkin or two. We’ll light up Airport Blvd like we do every Halloween. This year it’s a day early so all the trick-or-treaters can come. If you want to carve a pumpkin, but can’t make it in the evening, come earlier and we’ll make sure it gets in with the rest of the jack-o-lanterns.
Meal in the Field Update: Pizza Pie under the Sky with Rosso Pizzeria. Time changed due to demand. We will start at 3 and go until 5:30. Please bring lanterns as it will be dark at 5:30. Please RSVP.
***IMPORTANT! PLEASE RETURN JARS/ LIDS/ RINGS. WE NEED THEM BACK. THANKS!

l

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!