Eggplant---So sweet. I don’t know why recipes often say to salt the eggplant to get out the bitter. I have not yet had one bitter eggplant from us in many years. The one time I had a bitter one was at the end of the season and the eggplant was old. These are not old! Try the recipe below if you are so inclined. Otherwise, slice and brush or spray a bit of oil on both sides, bake in the oven until tender, turning after about ten minutes. Use as a base for a sandwich with good bread, arugula and tomatoes. Lee’s recipe: chop up and saute with onions, Jimmy Nardello peppers,
ginger and soy sauce. At the end add chopped mustard greens: easy, beautiful and delicious.
Tomatoes--- A variety, as usual. We have lots of different tomatoes (no mono-culture here) so
it’s too hard to know just which ones are going into your boxes. Hopefully they are all the kinds that you like.
Garlic---A garlic if you make the recipe and for all your other needs.
Arugula---Look, no (or not many) holes in the arugula. This was grown under a very lightweight cloth called re-may. It keeps the bugs out and lets all the water and sun in. It has been a long time since we had beautiful arugula like this so we want to savor it. Make a salad with it (recipe below) and add tomatoes if you like, or saute it lightly and toss with some pasta, or just toss hot pasta and goat or other cheese over chopped, raw arugula.
Summer Squash---We will all miss this when it’s gone. Chop coarsely and steam. Grate and mix with an egg, some bread crumbs and a bit of optional cheese and make fritters. Cook, blend, freeze for winter soups.
Sweet Peppers---Jimmy Nardello. Originally from Basilicata in Southern Italy, these pepper seeds were brought to Connecticut by Jimmy Nardello when he immigrated there is 1887. These sweet Italian frying peppers are really good raw in salads but are perfect for sauteing. Cooking them up makes them creamy. To saute, take off stem, cut up a bit,and saute in a bit of oil and salt until very soft. Then add to sandwiches or eat as a side dish.
Parsley---Just a bit for the recipe(s) if you make them or for anything else if you don’t.
Mustard Greens---These are tender and could either be added to the arugula salad or sauteed up and eaten as a side dish or mixed with rice for a bit of extra pizazz. Try Lee’s idea.

Baba Ganouj
From Moosewood Cookbook by Mollie Katzen

2 medium-small eggplants

Juice from one good-sized lemon
1/2 cup tahini

3 medium cloves garlic, crushed
1/4 cup finely minced scallions (optional)

1/2 cup finely chopped parsley
Salt to taste

1 Tbsp. olive oil
Cut off stem ends and prick all over with fork. Bake at 400 degrees until completely "pooped", about 45 minutes. Remove gingerly from oven, and let cool. Scoop out the insides and mash well. Combine with other ingredients, except oil. Chill completely and drizzle oil over top right before serving. Use it to dip bread, vegetables or even to top rice or pasta.

Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette
By Emeril Lagasse from the Food Network

1/4 cup balsamic vinegar

1 teaspoon Dijon mustard
1 teaspoon sugar

1/2 teaspoon salt
Freshly ground black pepper
1clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
1/2 cup extra-virgin olive oil

12 ounces fresh arugula, washed and dried
2 ounces shaved Parmesan

In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.
Emeril’s Note: This recipe makes approximately 3/4 cup Balsamic Vinaigrette. Any remaining vinaigrette will keep for up to 2 weeks stored in a non-reactive container in the refrigerator.

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!