Strawberries---A few berries for the end of summer. These are still sweet so enjoy. We’ll be planting the Chandlers soon. They’ll be ready the middle of Spring.
Summer Squash---Just a little bit of the last of the summer squash. Add it to the soup. Saute or steam all by itself.
Corn---Last of the sweet corn. Look out for corn worms on the tips. Just cut the tips off and the worms will be gone. This doesn’t affect the corn at all. It's kind of reassuring to me. Steam or boil quickly on the cob or take off the cob and add to the vegetable soup. If you want some to freeze, better come on by. Winter is rapidly approaching.
Green Beans---Romano, AKA Flat Italian. I still like these best steamed until tender, and that’s it! Takes a few minutes and you’re good to go. You could get fancier, but I say, keep it simple.
Tomatoes---Tomatoes are slowing up so you only get a couple this week. This may be the last of them for the season. Eat raw or add one to the soup.
Celery---These have intense celery flavor. Chop and saute a stalk up with some fennel. Try the fennel/ celery soup recipe below. We haven’t but will, as it sounds really good (at least to me). Munch on a few stalks and/or go wild and add some peanut butter for an afternoon snack.
Fennel---Very mild licorice flavor. This is good chopped in salads and also divine braised. To braise, cut/ slice the bulb and saute, covered, slowly, until nice and soft. Use the tops for garnish.Add a bit of celery to the mix for fun.
Carrots---Carrots are so good both raw and cooked. These are smaller than the ones last time; so easy to just munch on. Add some to a nice vegetable soup. There’s a recipe below.

Kitchen Sink Vegetable Soup
1 Onion

1 - 2 Garlic Cloves
1 - 2 Carrots

1 - 2 Celery Stalks
1 Potato (if you have one)

1 - 2 Summer Squash
Kernels from 1 ear corn

Handful of Green Beans
1 Fennel Bulb

1 - 2 Carrots
Sweet Pepper or Chile
Any other vegetable you may have hanging around
3 - 4 cups water/ broth

Salt, pepper, chiles, spices as desired

Chop the onion and saute for a few minutes. Add the chopped/ minced garlic. Cook a minute or two. Add the chopped celery, carrots and potato if you use it along with the pepper/ chile. Add desired amount of water or broth along with the rest of the ingredients you choose to use. Simmer until everything is tender. Add salt/ pepper/ other spices/ herbs to taste. That’s it!

Fennel Celery Soup
adapted from Recipezaar (Internet)

1 large potato

4 cups chicken or vegetable broth
1/2 cup white wine

1 head celery, chopped (include leaves)
fennel bulb, trimmed and very thinly sliced (reserve 1 Tbsp feathery top)
1 small onion, chopped

3 Tbsp olive oil
1/4 tsp pepper
In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
Mash potatoes right in the broth mixture in the saucepan with a masher.
Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
Chop reserved fennel tops and use to garnish each serving.

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

RAIN OR SHINE: Remember, the Farm Stand is Open, Rain or Shine, Tuesday through Saturday.

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!