Dill Pickle---A pickle to tickle your senses! One of Lee and Roxie’s pickles from the old fashioned pickle barrel. You’d better eat it on your way home, unless you want to cut it up and share it with someone. We have lots at the farm stand if you need more or we can put some in your box if you pick up at drop off points. Enjoy!
Eggplant---We had this grilled on the BBQ on Sunday. Delicious! Slice in half or quarters, lengthwise, rub with just a bit of olive oil and grill until soft. Easy and good. Make the recipe below if you are so inclined. It’s easy and really good as well. You can also just slice, rub with a bit of oil and bake until tender and then use for sandwiches.
Carrots---Chantenay. Although our carrots are always sweet and tasty, these heirlooms are extra special. Maybe not the prettiest but probably the tastiest. Great raw and cooked up as well. If you don’t use for the recipe below, cut one up and snack. Lightly steam another sliced up one and then saute with a tab of butter. Do you know some kids don’t know what these are because they are used to seeing the tiny carrots all cleaned up inside the plastic bag? I’ve heard it myself! Remember you can always bring the kids to the farm so they can check everything out.
Romano Green Beans---AKA Flat Italian. So many people don’t know how good these are and then they taste them and “ooh, la la,” as my mother would say. Steam and eat or if you need to get fancy, snip off the ends and slice in half before steaming. Scramble some up with some eggs.
Onions---Gotta have it for the recipe. Gotta have it for everything I cook.
Sweet Peppers---Potluck. Whichever ones you get will be sweet. Good for roasting or sauteing. Really good for salads. Also used for the recipe! Try it!
Lettuce---Enough for a few nice salads. This is it for the lettuce for a little while.
Tomatoes---The tomatoes are hanging in there. There’s still time to can or freeze some. Enjoy these with the salad, in the recipe, with sandwiches, as a snack.

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

1 cup chopped onions

4 Tbsp. olive oil
1/2 to 1 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. May have to cut the recipe in half. If you make too much, it freezes quite well.


LAMB AND HAMS FOR SALE: We have a couple of legs of lamb and a couple of hams. If interested, please call
or e-mail me.

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!