Okra---Okay, maybe you’ve never had it; maybe you think you hate it, maybe you love it. I, myself, never had it until a couple of years ago and even now have only had it a few times. It’s pretty good as long as you cook it right! Some smart farm stand customers have been educating me: you either cook it quickly or stew it or you end up with a bit of slime, which bothers me, but not everyone. So. here are a few ideas. Bread in corn meal or crumbs and fry it, make a stew with onions, sliced or diced okra, tomatoes and a chile or sweet pepper. That’s my favorite way. Cook it for more than 20 minutes or so and you end up with a nice thick meal that’s great over rice. Here’s what one of our customers does and says it’s wonderful: Keep whole, put on a cookie sheet with a little bit of olive oil. Stir around. Bake at 375 for about 20 minutes. They say it is like okra french fries. If I had some here I’d try it right now. Try the “official” recipe below. It got rave reviews.
Fresh Cranberry Shell Beans--These are wonderful, creamy and easy to prepare. Take out of shell. Rinse in colander. Add to sauteed onion, cover with water and simmer until tender, about 20 minutes or so. Eat as is, or add to the okra stew. They make a good combo. These are also great in soups.
Green Onions---For use here and there. Use the green tops too. They’re wonderful.
Tomatoes---We canned up a lot of these on Sunday. Now is a good time if you want to can or freeze some sauce. Otherwise, eat these up. Use some for the okra stew. Speaking of sauce, it’s really easy to cook up a bunch of tomatoes until they are really thick and freeze in zip lock backs for winter use. Ask me how. It’s a good use of soft tomatoes and when we have them, we’ll give you a good deal if you want some.
Potatoes---Yukon Golds. Yum. What more can I say? Try adding some of these to that okra stew. Now it’s growing bigger and more complex.
Chiles---Not sure what kind. If You need a little heat for the okra stew add some chile. Add some to the beans as well.
Melon---A late planting has matured. Hooray! Enjoy the (probably) last melon of the season.
Lettuce---Nice, crunchy lettuce for a few salads.

Easy Indian Style Okra
from allrecipes.com ---69 reviews w/ a 3.5 rating

3 tablespoons butter

1 medium onion, chopped*
1 pound sliced fresh okra

1/2 teaspoon ground cumin
1/2 teaspoon ground ginger

1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper

salt to taste

Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.
* Use a few green onions instead

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.

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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!