Arugula---Spicy, tender, great addition to salads, sandwiches, or as a salad all its own.
Lettuce---Nice crisp, sweet lettuce for the same uses as above.
Carrots---It’s carrot time for all of you. I have to admit that our carrots are amazing. I don’t eat as many as some of you but when I do I appreciate the ooh, la la factor that many of you rave about. Enjoy raw or cooked.
Corn---Sweet. Watch out for worms! The later the season, the more worms. Like I said before, it’s just the way it is with unsprayed corn. Cook for just a very short amount of time or eat raw.
Garlic---Just a clove or two. You must need garlic!!
Eggplant---One reason for putting eggplant in again was for you to try the stew recipe below. Your box contains most of the ingredients and we are thinking, maybe, some of you still have an onion or two that you haven’t used. If you don’t make it, here are a couple more eggplant ideas: Chop and saute up with garlic until limp; saute or roast with garlic, pepper; make the baba ganouj recipe, throw on to the BBQ with other stuff.
Sweet Peppers---A couple in case you make the recipe. If you don’t, chop and add to salad, saute with eggplant, and/ or tomatoes and garlic and put over pasta, or roast or BBQ and stuff with a little cheese: melt.
Tomatoes---You should be getting tomatoes for the duration of the season. If you don’t want them for some reason, please let us know and we can substitute something. This is for everyone that picks up at a drop off as the farm pick up has substitutions by its very nature (that’s where the farm stand is).

Ukrainian Eggplant Stew
given to me by my friend, Mela, many years ago

1 cup chopped onions

4 Tbsp. olive oil
1/2 to1 lb. (2 to 4 cups) cut carrots

2 sweet peppers
2 lbs. (8 cups) chopped eggplant

2 or so cups chopped tomatoes
2 or more cloves garlic, chopped

2/3 cup lemon juice
2 tsp. sugar (optional)

cayenne and black pepper

Sauté the onions until translucent. Add the garlic and sweet peppers. Then add everything else. Cover and simmer about 30 minutes. Take the lid off and simmer, uncovered, until you like the amount of liquid that is left. Serve with rice or with nice hearty bread or both.
NOTE: This is another “forgiving” recipe. A little more of this or a little less of that and it will still be okay. If also freezes quite well.
uj
Baba Gano
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 pasta or rice.

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. Kids 12 and under = $5.00. Please RSVP.

Canning Day: September 27th. Nominal fee. From late morning to early afternoon. New and experienced
canners welcome. Please let us know if you are coming and/ or call or e-mail me for more info.

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!


.


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!