Eggplant---One of my favorite summer vegetables. It is so versatile: grill or roast and make sandwiches, mix up with other vegetables and make ratatouille, put on BBQ and just eat, slice and add to pizza, make a casserole. There is an official recipe below. Here’s one of my favorites; It’s basically a baked ratatouille: Chop together some onion, eggplant, summer squash if you have it, garlic, tomato and sweet pepper/ chile. Put into a shallow baking dish with a bit of olive oil. Bake at about 375 until tender, stirring once in awhile. Serve with or without Parmesan cheese. It’s great with crunchy bread.
Sweet Peppers---Gypsy. Another one of my favorites. Good for ratatouille, great in salads or on a crudite platter, sublime, stuffed with ricotta or other cheese and baked.
Melon---A potluck. Hope you love whichever one you get.
Tomatoes---Another versatile favorite. Use for the ratatouille, make a sandwich, add to a roasted Gypsy pepper sandwich, make a salad with peppers, tomatoes, cabbage and other vegetables from the box.
Green Beans---Quick blanch, then eat.
Broccoli/ Cauliflower combo---If you want to do something fancier than I do, which is to steam and eat, try sauteing with some tomatoes and put over pasta.
Summer Squash---Just a bit in case you want to bake up with other vegetables, stir fry, saute or boil, eat raw.
Napa Cabbage---Nice, sweet crunchy cabbage for stir fry or salad. Try Sara’s recipe below. This is also really good stir fried with an onion/ garlic, tomatoes, peppers.

Eggplant Tomato Casserole
from the Vegetarian Epicure with thanks to Maggie.

1 large eggplant (about 1 1/2 lb.)

1 1/2 tsp. salt (optional)
2 eggs, beaten

2 Tbs. lo cal melted low cal margarine (or butter)
ground pepper,

2 to 3 tbs. chopped onion
1/2 tsp. crushed oregano

1/2 cup dry bread crumbs
2 large tomatoes, sliced thin

2 oz. cheddar cheese, grated
1/4 cup grated parmesan cheese,

paprika

Peel and slice* the eggplant. Put the slices in a pan with the salt and about an inch of boiling water. Cover tightly and cook about 10 minutes. Drain. Mash the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and bread crumbs.
Butter a shallow 1 1/2 qt. baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika and bake at 375 for about 45 minutes.
*I don’t peel them.

Sara’s Napa Cabbage
Sara says measurements are to taste, not exact. The recipe below is in her words, with thanks

Take 1/2 to 1 avocado and mash with lemon juice (I usually use about 1/2 lemon), olive oil, salt, pepper

and garlic (chopped or granulated) in the bottom of a bowl (this is your dressing). Add the chopped napa cabbage, some thinly sliced red onion, carrots, and sweet bell pepper. Add some chopped roasted almonds if you like extra crunch. TAHDAH! Salad!

Real Deal Meal in the Field: October 7 from 5 - 8. It’s coming up fast. $22/ person includes as many gourmet, straight from the field, tacos, salsas and Agua Fresca(s) prepared by Mateo Granados of Yucatan Tamale fame. Pre-paid reservations. For more info call or e-mail me (Evie).
Canning Day: We are planning a Community Canning Day on Sunday September 27 from mid mor

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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!