Acorn Squash---We do these nice and simple. Cut in half, scoop out seeds, bake about 40 minutes cut side down until tender. Butter to taste. If you want a fancier idea, you’re on you’re own!
Broccoli/ Cauliflower---We do the simple with these (steam and eat). You can try roasting them if you like. How about a stir-fry with the Jerusalem artichokes? They make a beautiful and delicious combo.
Celery---This celery is so tasty. Did I tell you that I read you burn more calories chewing celery than celery itself has? That probably doesn’t count if you add peanut butter or cream cheese. Use crunchy peanut butter! This celery is especially sweet and delicious so enjoy it however you like.
Fennel---The lovely mildly licorice tasting herb. Great raw grated in salads and superb braised. If you braise it slice into a few pieces and saute for a minute or two with shallots, leeks or garlic. Add water or broth, cover and simmer very slowly until tender. Watch not to burn it as I have before.
Sunchokes---AKA Jerusalem Artichokes. These are the gnarly looking small root thing. Good grated in salads and a natural addition to potatoes. Try the recipe below. We haven’t yet but it sounds good. I would probably leave out the cream. One more idea: thinly slice and saute up in butter until crisp and tender.
Potatoes---Rose Finn Fingerlings from David Little in Tomales. Our potato crop was a failure this year due to the rainy spring and odd summer weather. David grows lots of potatoes so we got some from him, figuring you probably would like some spuds. Try roasting these up with the other roots if you still have any from the past few weeks. To do so cut all roots in more or less the same size, stir around in a little olive oil and bake on a cookie sheet or pan at about 400 degrees about an hour or until tender. Stir them around every once in awhile.
Carrots---Here’s one last digging of carrots before the winter. They’re probably split due to weather but they’re just as delicious as they’ve always been. Maybe better. Savor and enjoy.

Jerusalem Artichoke Cheese Soup
from The Victory Garden Cookbook by Marian Morash

1 lb. Jerusalem artichokes

2 Tbsp lemon juice
2 stalks celery

1 medium onion
6 Tbsp butter

2 1/2 cups chicken broth
3 Tbsp flour

1 1/2 cups Cheddar cheese
2 tsp. dry mustard

1/2 cup cream
Salt, Cayenne pepper, 1 tsp. Worcestershire sauce
Wash, peel and roughly chop chokes and keep in water to which lemon juice has been added until ready to use. Chop celery and onion and cook in 2 Tbsp butter until slightly wilted, approx. 10 mins. Add chokes, and 1 1/2 cups broth, cover and cook for 10 to 15 minutes or until vegetables are cooked through. Puree in blender, food processor or food mill.
In a medium size saucepan melt 4 Tbsp butter, add flour and cook for 2 minutes without browning. Remove from heat, whisk in 1 cup broth and cook for 5 minutes. Add cheese and mustard and stir until blended. Stir in choke mixture and cream and cook until soup is heated through. Season with salt, cayenne pepper and Worcestershire sauce. Serves 4 to 6

PUMPKIN PIE CONTEST: Remember the Pumpkin Pie Contest this coming Friday the 15th at 3 PM.
All pumpkin loving children are the judges as well as a people’s choice. Bring a pie or come and taste or both!
FUN!!!!!!!

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.