Hello all,

The weekend is here again! We are one week away from the Taco Night at Tierra Vegetables! Meanwhile, we have moved our CSA to the White Barn and are planning on moving the Farm Stand out there this Saturday!!! Let's see if that happens! It is so cool in the White Barn in every way.

Meanwhile, the Tierra Farm Stand is bursting at the seams with produce. Here's most of what we have (there are usually some surprises): Tomatoes, Heirloom Tomatoes, Sungolds, Strawberries, Lettuce, Cabbage, Chard, Broccoli, Kale, Carrots, Beets, Eggplant, Summer Squash of many colors and shapes, Blue, Yukon Gold, Red and Russet Potatoes, Basil, Cilantro, Tomatillos, Chiles including Padrones, Poblano, Anaheim, Inferno, Sweet Peppers including Gypsy (ask me what happens if you eat too many of these!), Carmen, the Shelling Beans: Marrowfat, Black Coco, and some Cranberry, Cucumbers including LEMON CUCUMBERS ANDA GORGEOUS PICKLERS, Dill, Sweet, Sweet Red Onions, Garlic, and what??? for what I may have forgotten you can go to: http://www.tierravegetables.com/farmstand.htm

Amazingly delicious PIckles, Sauerkraut, Hot Sauces, Chile Jams, Heirloom Corn Meal, the end of the Dried Beans, Parching Corn for all you athletes (and everyone, really), Dried and Smoked Chiles and Powders, Smoked Onions, Onion Salt.......

Taco Night is September 2 from 4:30 - 7:30. All you can eat Tacos to benefit the Rebuilding the White Barn project. We will have Roasted Chiles, Peppers, Grilled Vegetables, Cheese courtesy of Clover- Stornetta, and other goodies to make your own Tacos! We will also have dessert. Adults are $25 and children under 10 are $10.

Hope to see you all this weekend!

Thanks,

Evie

This Week at the Farm

Hi all,

Hope you are all doing fine. We are getting ready for a busy week ahead at the good ol' Tierra Vegetable Farm Stand.* We are finally bursting at the seams with lots of stuff for your dining enjoyment! You know, it is so easy to cook a great meal when the vegetables are freshly picked. You don't need to do much to them. They speak for themselves. Just throw them all together in a saute pan and you've got dinner! So beautiful with all the colors and flavors. Remember a chile to zip it all up!

Speaking of which, here's what we have for this week. I am sure I am forgetting something so you can check out the website www.tierravegetables.com and, hopefully, it will be listed there on the Farm Stand page. Here's what we have: Heirloom Tomatoes, Red Tomatoes, Romas including some heirloom Romas, Sungold "farm candy" Tomatoes, Lettuce, Cabbage, Broccoli, Strawberries, Gravenstein Apples, Eggplant, Cucumbers including a few Lemon Cucumbers, Summer Squash including Zucchini, Patty Pans and more, Chard, Kale, Fresh Shelling Beans: Black Coco, Marrowfat and Cranberry (yum), Sweet Red Onions, Garlic, Sweet Basil (and other Basils), Dill, Cilantro, Amazing Chiles and Sweet Peppers, Freshly Dug Red, Yukon Gold and Russet Potatoes, Tomatillos**, Padrones Chile Peppers, Carrots, Beets, Chard.

*WAYNE JUST TOLD ME THAT THE PUMP IS BROKEN, SO THERE IS NO WATER AT THE FARM TOMORROW. ALL CARROTS, BEETS, ETC WILL BE DIRTY AS THEY WON'T BE ABLE TO BE WASHED. WE ARE HOPING THAT IT WILL BE FIXED WITH IN A DAY OR WE ARE IN REAL TROUBLE.

Back to the list: Heirloom Dried Cornmeal, Dried Beans, Sauerkraut, Pickles, Hot Sauces, Dried and Smoked Chiles and Powders, Smoked Onions, Onion Salt and lots more.

So much from one small farm. I am in awe of our farmers, I really am..........

Taco Night reminder: All you can eat Tacos to benefit the White Barn. Friday, Sept 2 from 4: 30 - 7:30. Lots of fun. We may have a guitarist to entertain! White Barn will be open for all to go inside and check it out if you haven't yet.

We are OPEN TUESDAY - FRIDAY 11 - 6 AND SATURDAY 10 - 4

(**Easy Tomatillo Salsa: Take "papers' off tomatillos. Put in oven with a few slices onion, a garlic or two, a chile or two. Roast at about 375 until soft; not very long. Put in blender. Add cilantro/ salt/ pepper to taste. Enjoy.)

Thanks,

Evie

This Weekend at the Farm

Summer has arrived at the Tierra Vegetables Farm Stand!!! She was held up for awhile and is (we hope) planning on staying for a few more months! The Farm Stand is bursting with summer time goodness. There's so much variety you may have to look around the corner to find something you're looking for. From Apples (yes we have a few Gravensteins) to Zucchini, we have such a diverse array of produce. Everything grown right there behind the Farm Stand!

Here's what's what: Strawberries, Tomatoes including Red, Heirloom, Sungolds, Cucumbers including Slicers, Picklers and an Armenian or two or three (or more?), Colorful Summer Squash (yellow, light green, dark green), Sweet Lettuce, Chard, Dino Kale, Sweet Red Onions, Cabbage, Garlic, Eggplant, Sweet Peppers including Gypsy and Banana, Chile Peppers including Poblano, Anaheim, Inferno and the rest of the gang. Did I mention the Fresh Shell Beans? We have Cranberry, Black Coco and the Marrowfat. They are all there so you can come compare (limited supply of Marrowfat for another week or so), Broccoli, Carrots, Beets, Freshly Dug Yukon, Red and Russet Potatoes, Cilantro, Dill, Basil, Sweet, Sweet Corn, did I mention Padron Chile Peppers? These are the little peppers that are either very hot or very not. You saute them whole in a little oil until blistered (just a few minutes), then put on plate (if they get that far) with a bit of coarse salt. Take turns eating them and see who gets the HOT one(s). So fun. Lee takes most of them to the San Francisco market so if you need a bunch on Saturday, let me know and we'll make sure we save them for you. We'll have plenty on Friday.

Okay, onward; we have the Heirloom Cornmeal, some Dried Beans, freshly made Sauerkraut and Pickles, FRESH SALSA, Hot Sauces, Dried and Smoked Chiles/ Powders and Chile Jams. My apologies to whatever I am forgetting.

Not to forget the Taco Night at Tierra Vegetables: September 2 from 4:30 - 7:30. All you can eat chile/ vegetable/ cheese tacos to benefit the White Barn Project. We will have Kombucha from Revive Drinks, and you can bring your own beverages of course. We will also have dessert. Cost is $25 for adults and $10 for children under 10. ALL proceeds to the BARN FUND.

Hope you all have a lovely weekend. The Farm Stand is OPEN TUESDAY - FRIDAY 11 - 6 AND SATURDAY 10 - 4.

Hope to see lots of you traipsing out to check out the glorious White Barn that was meant to be moved to the spot it's at!

Hello everyone,

What are Black Coco Shell Beans you may ask? Well, let me tell you! They are an amazing fresh shell bean that we have for the second year. Last year we grew them mostly for a dried bean. This year we have them FRESH and they are beyond DELICIOUS!!

For those of you familiar with the Marrowfat beans, these are similar in texture and size. They are large and beautifully black, almost purple when you look at them in the sun. Lee says they turned blue in the sun at San Francisco the other day. They are as delicious as they are beautiful. All by themselves, they make a wonderful side dish or a meal. Teamed up with the Cranberry Beans, which we also have now, they would make a gorgeous bean salad. Please come check them out.

I cooked them up on Sunday with some onion, garlic, chopped tomatoes, summer squash and corn off the cob. We stuffed them into Poblano and Anaheim chiles = ooh, lah lah! They cook up quickly, in 15 - 20 minutes or so and are so versatile: eat them with just a touch of salt, with other vegetables in a soup/ stew, in pasta flagioli, stuffed into roasted chiles, and on and on...

Speaking of ooh, lah lah, we have Sweet Yellow Corn (Golden Nugget), Lettuce, Carrots, Beets, Cranberry Shell Beans, Strawberries, Red and some Black Tomatoes, Sungold Tomatoes, Arugula, Cilantro, Cabbage, Broccoli, Cauliflower, Green Beans, Cucumbers, Slicing Cucumbers, New Red and Yukon Gold Potatoes, Summer Squash, Dill, Basil, what else?? Sweet Peppers such as Gypsy, Banana and Carmen and and Chile Peppers such as Padrones, Poblanos, Infernos, Serrano, Jalapeno, Eggplant I am pretty sure, and what I will remember after I get this out.

More: New, colorful Hot Sauces, Chile Jams, the remaining Heirloom Dried Beans, Heirloom Corn Meal, Sauerkraut, Pickles, Dried and Smoked Chiles and hopefully a new batch of the very popular Smoked Onions. (I won't know about them until I get there later on today).

Reminder All You Can Eat Taco Night on September 2 to benefit the White Barn Rebuilding project! It will be right there at the Barn and will be tons of fun. Please let us know if you think you may attend. Cost is only $25 for adults and $10 for children under 10.

meanwhile, the Farm Stand is OPEN TUESDAY - FRIDAY 11 - 6 AND SATURDAY 10 - 4 Come on in and get some stuff, go check out the vegetables in the field and go see the White Barn. It definitely belongs where it is.

Thanks,

Evie

Hello all,

Yes, we have Sweet Corn and Fresh Cranberry Shell Beans. They may be picking the Fresh Black Cocos today as well!!!! As Wayne said last night (while we were eating our leftover Shell Bean Stew as burritos), "The Cranberries are really good, the Black Cocos are even better and the Marrowfats are the best." Come on in and try each one as they mature and see what you think for yourself!

For those of you who don't know, the Fresh Shell Beans are dried beans that are not yet totally dry. Certain varieties are good in three ways, as green beans, fresh shell beans and later as dried beans. We usually start harvesting them in their shell bean stage. You need to take them out of the pods (which is quick and easy) then add to sauteed onion/ garlic with a bit of water and simmer until tender, which usually is 15 - 20 minutes. I added extra stuff the other night: Sumer Squash, Inferno Chile, Fresh Tomatoes, Sweet Corn off the cob and Cilantro. It kind of grew as I looked around the kitchen! Simple, elegant. Come check them out!

What else? Sweet Lettuce, Strawberries, a few Apples, Kale, Chard, Carrots, Beets, Green and Yellow Fresh Beans, Red Onions, Garlic, New Red and Yukon Gold Potatoes, Cauliflower, Broccoli, Cabbage, Green Onions, Cilantro, Beautiful Basil thanks to Justin and his pruning, Lots of Red, Ripe Tomatoes, Sungold Tomatoes, Sweet Peppers and Chiles including the Padrones, Infernos, Poblanos, Anaheim (my home town) and many more, Baby-ish Summer Squash, hopefully some Eggplant, Cucumbers (really loving them this year for some reason), Dill, Arugula, Asian Greens and ............did I mention the Sweet Corn?

lots of new Hot Sauces including one bottle of Padron left, the Chile Jams, Heirloom Corn Meal, Dried Beans, Sauerkraut, Pickles and I think that's it.........

OPEN TUESDAY - FRIDAY 11 - 6 AND SATURDAY 10 - 4

REMEMBER TACO NIGHT ON SEPTEMBER 2. All you can eat Tacos to benefit the White Barn Rebuilding Project! Speaking of White Barn, the Farm Stand will be moving soon!

That's it. I'm off to the swim I hope (it's a cross training day for the 1/2 Marathon training I'm doing) http://pages.teamintraining.org/sf/nikesf11/etruxaw

Hope to see you this weekend at the Farm Stand.

Thanks everyone for all your great support.

Evie

to be taken off this list, pls reply to evie@tierravegetables.com and ask to be taken off

Hello all,

Yes, it's Salsa Time! Turn on the music and make a few batches of your favorite Salsa! Dance along while you're at it! We've got the Chiles, from mild to Wild, including the popular Padrones! Among many others we have Gypsies and Banana (sweet). (yes, Lisa, we now have Bananas!!!), and (hots) Beaver Dam, Anaheim (my home town), Poblano, Inferno and other HOTS! It's so easy to make a fresh salsa: Tomatoes, Chiles (sweet or hot), Onion, Garlic and Cilantro if you like. We've got all these ingredients today and tomorrow and for awhile now!! Tomatillos too if you want to make a Green Salsa. I can tell you how.

What else? Strawberries are back to their luscious state. They had a bit of a few hard weeks and now seem to be ready to supply all of us for the next few months, Carrots, Beets, Asian Greens, Arugula, Lettuce, Chard, Red Onions, Garlic, Tomatoes including Sungolds, Cabbage, Broccoli, Cauliflower, Green Beans, Tomatillos, Walnuts, Rhubarb, Strawberries, Summer Squash, Zucchinis, Sweet Basil and other Basils, Cilantro, New Red and Yukon Gold Potatoes, Cucumbers and ???? I think that's it.

Roast up a few chiles, make a salsa, heat a few tortillas, add a bit of cheese and the roasted chiles to the tortillas, salsa, more tomatoes, lettuce = simple dinner.

We have Eggs

New Hot Sauces including a Roasted Padron, Dried and Smoked Chiles and Powders, Heirloom Cornmeal, Dried Beans, Chile Jams, Sauerkraut, Pickles...

Should be a beautiful weekend so come on in and check out YOUR LOCAL VEGETABLE FARM!

We have saved a beautiful White Barn that was doomed for destruction. Please come check it out! It is glorious.

We are OPEN Tuesday - Friday 11 - 6 and Saturday 10 - 4

Thanks to all of you,

Evie