Delicata Winter Squash---Yum, yum. So sweet. Cut in half, bake cut side UP with a bit of butter in the cavity. Bake until tender. Then rub the butter around, squish it up and eat. So good.
Carrots---The kid approved carrots. Dogs love ‘em too. Enjoy them while we have them!
Celeriac---AKA Celery Root. The huge root ball thing. How to clean? To quote from The Victory Garden Cookbook: “Scrub well and then peel the skin: with a good sharp knife, remove the skin like you would an orange rind: Make a flat cut across either end, removing the hairy roots and the celeriac top at the tuft of leaves, then work around the body, slicing down and
around from top to bottom.” The flesh with darken with air so to avoid this, put the cut pieces into water with a bit of lemon juice or vinegar. Mild celery like flavor in this wonderful root. Shred or julienne too make a salad, chop, boil and mash like
potatoes, chop and roast in the oven. Make the gratin recipe below.
Smoked Onions---These rather addicting smoked sweet onions have (as Roxie says), more than 101 things to do with them. Chop up and add to scrambled eggs as her daughter does, eat like trail mix as her almost son-in-law does, steam up with greens or any other vegetable as many of our customers do, throw into a soup, add to stir-fry. Anywhere you might want a taste of bacon without the bacon. Try a bit and decide for yourself.
Shallots---Speaking of versatile. Shallots are amazing. Just a bit and you add “ooh, la, la” to almost any dish. Peel and chop and saute with some of the chicory.
Pan di Zucchero---In the chicory family this means “Sweet Bread” in Italian and is one of the sweeter of the bitter greens. It is delicious in salads or sauteed up. For a salad, simply add a dressing of olive oil, lemon juice, a bit of shallot and anchovies (or leave them out). If you have any beets left over put a little bit into the salad as well. To saute, just chop and
add to olive oil with some chopped shallots and cook until wilted. Easy. It is an acquired taste so if you don’t like it the first time, try again.
Broccoli---Just a bit to steam, saute, roast or eat raw.

Celeriac, Potato and Cheese Gratin
from The Victory Garden Cookbook by Marian Morash

2 Tbp butter

1 lb whole celeriac
3 large potatoes

Salt and pepper
2 cups grated Gruyere cheese

1 cup broth

Butter a 1 1/2 qt casserole. Peel celeriac and cut into 1/8 in slices, placing in acidulated water. Peel and slice potatoes into same size pieces as celeriac. Layer potatoes, drained celeriac and cheese in the following order: 1/3 potatoes in dish, cover with half celeriac, sprinkle on salt/ pepper, cover with 1/3 grated cheese. Repeat layering ending with potatoes and reserving
the last third portion of cheese. Salt and pepper the top and dot with butter. Pour in broth, cover and bake for 45 minutes, then uncover, evenly sprinkle remaining cheese on top and cook 15 minutes longer.

Classic Celeriac Remoulade Dressing
from same cookbook above

1/2 cup olive oil

1/2 cup vegetable oil
3 Tbsp Dijon mustard

2 Tbsp wine vinegar
1 - 2 Tbsp heavy cream (optional)

Salt and freshly ground pepper
2 tsp chopped fresh tarragon or 1/2 tsp dried
Combine the two oils. Put mustard in a bowl and gradually beat in oil to make a smooth and creamy emulsion.
Slowly beat in the vinegar and lighten the sauce by adding cream if desired. Season with salt, pepper and tarragon. Grate and coat celeriac and marinate for at least two hours. Make approx. 1 cup dressing.


WINTER BOX INFO: The monthly winter boxes start on Tuesday, January 15 and Thursday January 17. We will have five monthly boxes until the weeklies start again the first of June. If you want the winter boxes please call or e-mail me ASAP. We are strictly limiting the boxes to 50 per day (100 per week). The cost is $20 per box if you pick up at the farm or $22.50*/ box at one of the drop off points. If you want the whole season (35 weeks) you will get a discount of approximately 5 percent. *Subject to change.
WINTER BOX INFO: The monthly winter boxes start on Tuesday, January 15 and Thursday January 17. We will have five monthly boxes until the weeklies start again the first of June. If you want the winter boxes please call or e-mail me ASAP. We are strictly limiting the boxes to 50 per day (100 per week). The cost is $20 per box if you pick up at the farm or $22*/ box at one of the drop off points. If you want the whole season (35 weeks) you will get a discount of approximately 5 percent. *Subject to change.

Weekly Boxes Continue until December 20. Monthly Boxes start the 2nd Week in January. Please let me know if you are interested in the Winter Boxes.


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!