Butternut Squash---The end of the winter squashes is nearing. Here are a few ideas for this squash: Peel, slice into french fry shape, put on cookie sheet with a bit of oil. Bake in a hot oven (375 or more) for about 15 or 20 minutes, then turn over and bake until tender on the inside and sightly crispy on the outside. Peel and cube and roast with other vegetables. Make soup or add to soup. Cut in half, oil on cut side and bake until tender.
Cabbage---Sweet cabbage for salad or saute. Try the recipe below. It sounds really good and easy. If you want to try some of it cooked, chop up and saute with a bit of shallot in oil. Yum!
Celeriac---AKA Celery Root. Wonderful both raw and cooked this has a mild celery flavor. Peel while raw or blanch first (hot water for just about a minute, then cold water) for ease of taking off peel. Try the recipe below and/ or make scalloped potatoes/ celeriac alternating slices of celeriac and potatoes with some cheese and a bit of milk/butter.
Shallots---Peel and use wherever you want to rally jazz up salad or saute.
Beets---Steam, boil, roast, raw. Anyway you like, these will be great.
Sunchokes---Wash, scrub and boil, roast or shred raw into a salad.
Potatoes---Anyway you cook ‘em = delicious. Roast, boil, slice and saute, mash, scallop either alone or with other stuff from the Menu**
Brussel Sprouts---Wash, steam or cut in half and saute with a bit of butter for ooh, lah, lah.

Celeriac and Cabbage Slaw
from Joy of Gardening Cookbook by Janet Ballantyne

2 1/2 cups julienne-sliced celeriac*

2 cups shredded cabbage
1 cup mayonnaise

1/4 cup Dijon style mustard
1/4 cup grainy mustard

2 Tbsp wine vinegar
Salt and pepper
Combine the celeriac and cabbage in a large salad bowl. Whisk together the mayo, mustards and vinegar. Pour over the salad. Season to taste with salt and pepper. Refrigerate for at least 2 hours before serving. * We think we’d shred the celeriac like the cabbage.

**Here’s what I would do with the roots/ squash in this box. I would roast them up together. Chop/ cube into similar size pieces. Put on a cookie sheet or in a large lasagna pan with a bit of oil. Stir around and add a pinch or two of salt and pepper. Bake at about 375 or so for about an hour, stirring every once in awhile. When tender, take out, put into a bowl and you’ve got dinner and probably lunch or leftovers. You can throw the leftovers into broth and cook up for soup. Easy and satisfying.


Special Supper: For those not getting my weekly e-mails (let me know if you aren’t and you want to) here’s some news about a Special Supper on February 24. Eric Tucker, the Executive Chef at Millennium Restaurant in San Francisco, is preparing a four course meal at our commercial kitchen in Windsor. Here’ a sampling of the menu: Black Bean and Smoked Onion Torte for one of the appetizers, Three Bean-Celery Root and Sunchoke Ragout with Sonoma Black Chanterelles and Caramelized Onions for another dish, and lots more! The event will start at 3 at the Farm with a tour and appetizers and proceed to the kitchen for supper to begin around 4:30. Cost is $50 each. Let me know if you want more info.

Winter Box Schedule: March 11/ 13, April 15/ 17, May 13/ 15.

Have a great month. Remember the FARM STAND is open every Friday and Saturday, rain or shine, from 11 to 5:30. See you there!







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.




VOLUNTEERS STILL NEEDED: We could really use some help with winnowing the beans. It is a low key, rather relaxing experience consisting of helping to clean the beans as they are pushed over the “wind” of a fan. If
you’d like to check it out, call or come by the Farm Stand and we’ll show you how it’s done.




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!