Asparagus---Everyone is loving our asparagus. We hope all of you do too. Steam or roast. To steam, cook for just a minute or two. To roast, roll around in a bit of olive oil, put on cookie sheet and bake at about 400 until tender: not very long. Miss Manners says it’s okay to eat asparagus with your fingers, by the way.
Lettuce---We had to stop picking this for the Farm Stand last week so we had enough for all of you. This is sweet salad makings. We have been eating huge salads! Make a few salads and think of summer tomatoes (some of which were transplanted last week).
Carrots---Here’s what Lee did if you want to try something different: Clean the carrots and keep whole with a bit of the top still on. Steam in a saute pan with water, butter and a bit of chile jam. Cook until tender. Lee said after the carrots were cooked, the mixture was still rather watery so she cooked it down and then put it over the carrots. She said it was delicious and I believe her! We have a few varieties of chile jam if you want to try it.
Leeks---Colossal. Some of these are pretty big! I love leeks so much I’m having trouble going back to onions. Clean by slicing down the middle and rinse out any dirt that may be there. Then chop up. I go up and in to thetender green at the top as well. Simmer with the asparagus or try recipe below. We haven’t but it sounds good.
Spring Onions---Chop us and add to saute with asparagus or braise and eat on their own like the leeks. These are tender and tasty. Add a touch to a salad or sandwich.
Sunflower Seed Sprouts---These tasty sprouts are great with the salad but also wonderfully tasty in a stir fry.
Pea Shoots---Something new for us this year. Great in salads (use the whole thing) and equally wonderful sauteed or in stir fry. I made baked egg rolls on Monday by sauteing onion, garlic, pea shoots, cayenne powder, a tad of fresh ginger and left over rice. I tucked them into the egg roll wrappers, rubbed with a bit of olive oil and baked at 375 for about 20 minutes, turning once. It was an experiment and good but needs a bit of work. Try it...it was fast and easy.
Chard---Good old faithful chard goes strong all winter and into the spring. We like it sauteed: chop up leek and/or onion and saute for a few minutes. Add washed and chopped chard. Stir around for a minute or two, lower heat, cover and simmer until tender, just a few minutes. The other night Wayne splashed it with red wine vinegar from Lou Preston (really good...get it at the winery) and it was outrageously delicious.

Braised and Glazed Leeks
adapted from Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff
2 Medium to large leeks

1 Tbsp olive oil
1 clove garlic

About a Tbsp water
1 Tbsp white wine vinegar

1/3 tsp sugar

Salt and pepper

Chopped parsley
Trim off leeks, leaving 1 inch of green tops. Cut larger leeks into 1-inch slices, smaller ones into 11/2-inch pieces. In large skillet heat oil. Add garlic and saute until softened. Add leeks and toss to coat with oil. Arrange leeks in a single layer in a skillet. Add water. Cover pan and cook at very low heat for 20 to 25 minutes, shaking pan occasionally to prevent sticking. When leeks are tender, turn up heat and sprinkle with sugar and vinegar. Stir gently until leeks are glazed with the syrupy mixture. Season with salt, pepper, parsley and serve.

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.

BOXES CONTINUE: The regular season continues after Thanksgiving. We go until December 21 for the regular season and then will start up on January 9 for the monthly winter boxes which will go monthly until the end of May when the weekly boxes will start up again.
WINTER BOXES will be the same size as the weekly boxes. We just don’t have enough variety to go every week but we do have enough to go once a month. The price is the same as it is now. If you want the boxes please call or e-mail and make sure I have confirmed it with you. You can sign up for the five months or the whole season. Whole season subscribers will get a discounted rate.