Green Beans---Both Romano (AKA Flat Italian) and Blue Lake varieties. You may want to cook them separately.
We usually just steam and eat these, or even eat them raw. We are giving you another idea today: a delicious recipe that our friend, Queta, taught us many years ago. It’s quick and easy. Good on a hot night.
Jalapeño Chile(s)---This chile may be hot. If you want to take away the heat, carefully slice lengthwise. Cut out
the membrane and the seeds (the heat is in the membrane). This should take away the heat. Take out part of it if you want a touch of heat or leave the whole thing and see what you get. Chiles are unpredictable. We are giving you the chile in hopes that you make the simple green bean recipe below. If you don’t, make a salsa with garlic and tomato.
Broccoli---A beautiful new planting has reached maturity. Steam and eat. Saute and eat. Roast and eat. Eat raw. Anyway you eat it, you can’t go wrong.
Cucumbers---Slice and snack. Add to salad. Make a quick marinade with rice vinegar.
Tomatoes---Have you had a BLT yet? We haven’t. Maybe this week.
Garlic---For almost everything we cook/ eat. Add to this and that.
Endive/ Chard---Think Italian. Think outside the lettuce salad mold. Make a nice salad with this combo of slightly bitter and sweet greens. Add raw, shredded beets or sliced cooked beets and a tomato or two. We have included a couple of ideas for salad dressings. One with anchovies and the another without. Experiment! Have fun! An alternative to salad is to chop and braise: add to sauteed garlic with a bit of water. Cover and cook on low until tender.
Beets---Red ones! Roast or boil until tender. Make a nice salad with the baby greens, a tomato and the beets. It will be a beautiful, delicious salad with a myriad of flavors.

Queta's Beans
Thanks to Queta for teaching us this recipe!

1/2 lb. (about 2 cups) green beans

1 chile
2 tomatoes

1 garlic clove
1 to 2 beaten eggs

Queso Seco or other cheese (optional)
Trim and cut beans in half. Steam until just tender. Cook the tomatoes, chile and garlic (whole) in a little water for about
five minutes. Drain and puree. Sauté the beans in a bit of oil or butter. Add the eggs and scramble. Mix in the pureed tomatoes/chile mixture. Sprinkle with Mexican Queso Seco if you have any. That's it!

Anchovy Sauce
from The Victory Garden Cookbook by Marian Morash
2 oz tin flat anchovies

1 tsp capers (optional)
1/2 tsp freshly ground pepper

2 Tbsp wine vinegar or lemon juice
3/4 - 1 cup olive oil
Mash together until pureed the anchovies, their oil and the capers. Beat in pepper and vinegar or lemon juice. Then, beating constantly, gradually add in olive oil until the sauce has consistency of heavy cream. (Makes 1 1/4 cups)

Vinaigrette Sauce
from same cookbook

1 clove garlic, chopped (optional)

1/4 tsp salt
2 Tbsp wine vinegar

1/4 tsp Dijon mustard (optional)
9 Tbsp olive oil Freshly ground pepper
Mash garlic and salt together. Stir in vinegar and mustard. Gradually beat in oil. Grind on pepper.


BOX PICKUP: Please, if you are unable to pick up your boxes call me at 696-8148 and let me know. Boxes left at drop off points will be whisked away after 24 hours unless I am called. Thank you.


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!