Tomatoes---Tomatoes are kicking in now that the weather is cooperating a little bit. More coming soon. Enjoy!
Cabbage---Make a nice cabbage/ tomato salad: just shred some cabbage, chop a tomato or two, add a little light dressing and you’ve got a delicious meal. Make the simple recipe below. Cooked cabbage goes fast. Storage reminder: Cabbage will store for weeks in the refrigerator. If it has dark, icky looking leaves or a whole spot where it’s been cut, remove those leaves or cut off the bad looking spot. The cabbage will be fine on the inside.
Arugula---A bunch to make an arugula/ tomato salad or add some to the Basil Pesto for some added zing and greener color. You can also make Arugula Pesto: just substitute it for the basil.
Carrots---Simple carrot soup thanks to our friend, Lisa. Her girls love this soup. Try it: Steam or boil chopped carrots until tender. Put into the blender and add milk to desired consistency for soup. Add some butter. That’s it! Could it be any easier? Don’t want soup? Eat them all raw, and add some shredded to cabbage salad.
Summer Squash---Slice thinly and eat raw, saute up for a quick side dish or steam for an even quicker one. On Sunday I accidently steamed this stuff for way too long and it was extra sweet (even if it was very soft). Could have blended it up for a quick soup. Hey, there’s another idea for you. I’ll bet kids would love it that way too.
Basil---Hopefully you get enough to make pesto. You can make a pesto with pine nuts or do what I do: wash and spin dry the basil leaves. Stuff into a food processor if you have one or a blender if you don’t with a couple cloves of garlic. Add enough olive oil to blend it up and blend and puree. Add more oil if you want it thinner.
Add a little Parmesan. Cook pasta and throw some of the pesto on top. Add more Parmesan to taste. Freeze any leftover pesto either in ice cube trays or a zip lock back.
Rhubarb---If you want to make another crumble, here’s the recipe link: http://www.tierravegetables.com/RhubarbRecipes.htm You can also chop and put in pot with a little water and boil until tender. Add sugar to taste for a great yougurt/ ice cream topping. For a savory dish, try Emeril’s chicken. It’s right below the rhubarb one on that page. It’s really, really good too.
Romano Beans---AKA Flat Italian. HOORAY! Green Beans! Don’t do anything but eat them raw or steam for a minute or two. Then eat!!!!
Garlic---Gotta have garlic.

ANDY'S FAVORITE CABBAGE

from Mariquita Farms website

sliced green cabbage

sliced onion (red, green or white)
olive oil

salt/ pepper

white wine

Sauté the onion and cabbage in oil, then add wine, salt and pepper.  This is a magnificent dish (per Mariquita
Farms and we agree w/ them).

ARUGULA SALAD
The Victory Garden Cookbook, Marian Morash

Wash and dry the arugula. Chop garlic and toss with arugula. Use a good strong green olive oil and red wine vinegar. Dress with oil, a bit of vinegar, and season with salt and pepper.

ARUGULA AND TOMATO SALAD from Debbie's kitchen
thanks to Mariquita Farms

Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve.

There is a beautiful old barn at 50 Mark West Springs Rd (on Wells Fargo Center property) that we are planning on moving to the farm for our Farm Stand, Farm office, Community Center, etc. We need lots of support and help. Here’s Erica’s blog for more info. http://tierravegetablesedm.blogspot.com/ Thanks!!!

l

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!