Okra---Okra? you say. Yes, okra! Okra is good! . It is also good for you. Here’s an idea: Cut the okra in pieces down from the stem. . You should have a lot of little rings. Saute some onion and add the okra along with a couple of cut up tomatoes and maybe some chopped celery and grated carrot. The okra will be gooey. This will go away and will help thicken your sauce. Cook up until the okra is tender and put over rice. If you eat bacon, crumble a little over this mixture before eating. Another idea: slice as above and put in a baggie with some corn meal. Fry until crisp. I have never done this as I am not good at frying but I understand it is delicious.
Soy Beans--- AKA Edamame. Just a few so you can get a taste. Rinse off and put pods into either salted water or water with some soy sauce. Boil 10 - 15 minutes until tender. Then, holding on to the pod, pop peas into your mouth.
Celery---Extremely flavorful. If you’ve never had our fresh celery you are in for a treat. Eat raw, make a soup, make a salad or two. Slice some up and saute with the okra. Try the recipe below.
Sweet Gypsy Peppers---These peppers are versatile (as most peppers are). They are great in salads or sandwiches and are terrific sauteed or roasted. Roast one and add to a sandwich. Put another one in a salad. Put one or part of one in the okra saute if you make it.
Carrots---Chantenay. Large, very flavorful and tender. Make Wayne’s carrot salad: shred carrots and dress with Balsamic vinegar mixed with a touch of honey. Slice and snack on some. Make the recipe below, remembering that the two carrots they are calling for would be smaller ones and adjust accordingly!
Tomatoes---Red ones. Enjoy with a sandwich or two and cook some up with the okra.
Cucumbers---Pickling variety. These are good for salads as well as for pickles. You don’t need to peel them. They would be good sliced and added to a sandwich with one of the tomatoes and maybe that Gypsy pepper. Try the easy refrigerator pickling recipe or one of your own.
Dill---For the pickles if you make them. I haven’t made this recipe but it got four forks at Epicurious.com
Onion---One nice big onion to use here and there. This may last you a whole week. If you don’t use it all at once, put the cut side down on a plate and keep in the refrigerator.

Slightly Sweet Refrigerator Dill Pickles
from Epicurious.com

1/2 small sweet onion, thinly sliced note: I think the one you get today would be fine
1 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
1/2 large bunch dill, coarsely chopped (stems included)
1/2 tablespoon yellow mustard seeds

1 teaspoons whole white peppercorns
3/4 cups apple cider vinegar

1/2 cup water

1/2 cup sugar
1.5 tablespoons coarse kosher salt

1 teaspoon dill seeds

Put sliced onion in 1 quart wide-mouth glass jar. Pack cucumber slices horizontally in jar. Top the jar with dill.
Using mortar and pestle or re-sealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1/2 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
Ladle mixture evenly over cucumbers. Leave jar uncovered and chill 24 hours. Cover glass pickle jar tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.

Stir-Fried Celery and Carrot Strips
from From Asparagus to Zucchini, A Guide to Farm Fresh Seasonal Produce

2 - 3 Tbsp salad oil

1/4 cup chopped onion
5 - 6 cups thinly sliced celery ribs, cut crosswise or at an angle

1 Tbsp soy sauce or 1/2 tsp salt
2 - 3 carrots, cut in julienne (matchstick) strips

1/4 cup toasted sliced almonds

Heat oiol in a large skillet. Add the celery, carrots and onions. Saute until almost tender, about 6 minutes. Stir in soy sauce or salt, and almonds. Cook and stir until celery is tender-crisp, about 2 minutes longer.

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!