Melon---Either Hale’s Best or Delicious. Enjoy every bite of these luscious lovelies.
Watermelon---Eat it today or save it for the weekend. Have a seed spitting contest for the heck of it. Yes, we only grow watermelons with seeds.
Cucumbers---Nice refreshing cucumbers for a snack, salad, sandwich. Make a composed salad with cucumbers, tomatoes, basil and mozzarella cheese.
Tomatoes---See salad idea, above. Make a tomato and cucumber sandwich or two. Make the baked sauce,
below. It’s easy and so delicious.
Basil---Just a bit for salad or the sauce.
Green Beans---Steam or saute and eat or quickly blanch, cool and add to your salad. Try the bean recipe below.
Cilantro---A little to add to sauteed squash, and/ or salsa. Try it in the potato salad instead of parsley.
Chiles---One or two hot-ish chile for salsa, beans, squash saute and/ or the sauce below to add a bit of ole!
Summer Squash---Saute up with some chopped tomatoes, chile, onion, or make the squash squares recipe from a few weeks ago for a Labor day potluck. Blanch and cool some “sticks” and add to salad or roast some up alongside the tomato dish for oven efficiency. Roasted squash is extra special. Try it if you haven’t yet.
Onion---Sweet Red. Hope you are enjoying these as much as we are.

Queta’s Beans
thanks to Queta for teaching us this simple recipe many moons ago

1/2 # (about two cups) Green Beans

1 chile
2 tomatoes

1 garlic clove
1 - 2 beaten eggs
Cut beans in half and steam until just tender. Cook the tomatoes, chile and garlic (whole) in a little water for about five minutes. Drain and puree. Saute the beans in a bit of oil or butter. Add eggs and scramble; mix in the pureed tomatoes. Heat and serve. Sprinkle with Mexican Queso Seco or Jack Cheese.

Baked Tomato Spaghetti Sauce*
Submitted by Barbara and Rich Iverson by way of Healdsburg Farmers' Market

12 (more or less) medium large, firm ripe tomatoes

Salt and pepper to taste
3 - 6 minced cloves garlic

1/2 cup chopped parsley
1/2 cup olive oil

1 lb spaghetti
2 Tbsp butter

1/2 cup fresh basil, chopped
1/2 cup grated Asiago or Parmesan cheese
Cut tomatoes in half width-wise and set in 9 x 13" baking pan, cut side up. Sprinkle with salt and pepper. Mix the garlic, 4 Tbsp olive oil and 1/3 cup parsley (reserving remaining parsley and olive oil) and spread over tops of tomatoes. Bake in a 425 degree oven for 60 - 70 minutes until lightly browned.
In a warm serving bowl, combine butter, remaining parsley and oil, basil and 12 of the baked tomato halves with skins removed. Coarsely mash.
Cook and drain spaghetti according to package directions. Add pasta to tomato sauce and gently mix, adding salt, pepper and cheese to taste. Top with remaining tomato halves and pan juices.
*Add more or less tomatoes or of anything. This recipe is very forgiving.


Real Deal Meal in the Field: October 7 from 5 - 8. $22/ person includes as many gourmet, straight from the field, tacos, salsas and Agua Fresca(s) prepared by Mateo Granados of Yucatan Tamale fame. He is the real deal and so is his food. Pre-paid reservations. We’re having a band as well: Pablo’s brother’s band!!!

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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!