Black Eye Peas---Not a pea, these are actually beans. Popular in the south and at the Tierra Vegetables Farm Stand, you get a little taste of them today. We haven’t grown these in many years but this year we have them and they are a treat: Here’s what I did: Shell. Saute a little onion. Add the beans and cover with water. Cook for a few minutes. Throw in some spice of choice, chopped summer squash and tomatoes and cook until everything is tender, less than 30 minutes for me. Then add chopped endive &/ or beet greens if you like.
Tomatoes---A variety for your tomato wishes. If you want to can or freeze tomatoes better let us know. It’s easy and so satisfying to have some put up to use during the winter months.
Beets and their Greens---Many ideas and here are a couple: slice the beets and saute until almost tender. Then add the chopped greens and cook until wilted/ tender or boil/ steam/ bake the beets until tender and and saute the beets up on their own or add to soup, black eye pea concoction.
Summer Squash---You all will miss this in a month when we don’t have it anymore and won’t for a few months. Make a few more squash fritters. Squash quesadillas are always a nice treat.
Broccoli---I just steam and eat or sometimes saute with onion and tomatoes for a quick pasta sauce. There’s a recipe below as well for a nice sounding soup.
Endive---This curly endive makes a nice salad. It can be tossed with a vinaigrette such as the one below or one of your favorites. We like it tossed with kosher salt, olive oil, garlic and mixed with a bit of good Bleu Cheese or Gorgonzola cheese. Use it as a bed for sliced beets for a beet/ endive salad. Toss a handful into the beans at the very end if you feel like it!
Onions---Yellow to (perhaps) last you the whole week. Great sauteed with anything.

Grainy Mustard Vinaigrette
from Epicurious.com

1/2 garlic clove

1/2 teaspoon salt
1 tablespoon coarse-grain mustard

1 tablespoon red-wine vinegar
1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil
Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.Just before serving, toss greens with vinaigrette.

Broccoli Soup with Cheddar Cheese
adapted from same website as above

3 tablespoons butter, room temperature
1 pound fresh broccoli, stems and florets separated and chopped into bite-size pieces
1/2 large onion, chopped

1 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
3 1/4 cups chicken stock or canned low-salt chicken broth

1/2 cup whipping cream
1.5 tablespoons all purpose flour

1 cup (packed) grated extra-sharp cheddar cheese

Melt 1.5 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
Mix remaining 1.5 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 3 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.


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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!