Potatoes---Yukon Gold. Roast, mash, make scalloped potatoes. You can't go wrong. Sometimes I eat them twice a day I love them so much. Try the recipe below. The cookbook is available at the Farm Stand!
Onions---Sauté up some onions, add to mashed potatoes. Use for any other recipe as well, such as the one below.
Cabbage----Great in salads or cooked up. Wayne's cabbage salad: shred cabbage, add a bit of good vinegar mixed with just a tad of honey (don't microwave the honey, if you have to heat it up, do so in a pan of hot water.)
Winter Squash ---Acorn and Small Wonder Spaghetti. For the acorn, cut in half, scoop out seeds and bake cut side down with a bit of olive oil until tender at 350 degrees (about 40 minutes). Then top with a tad of butter. Bake the spaghetti the same way but then scoop out the "noodles" and either top with pasta sauce or a bit of butter and Parmesan or other hard cheese or make a gratin. Try this: after baking, take noodles. Add to sautéed onion/garlic. Mix in some Gouda or other good cheese and a little half and half. Bake until hot and bubbly.
Chard---Sometimes I eat chard twice a day. Leftovers are good with eggs. Simply wash,, chop up and either steam or sauté with a bit of olive oil, garlic and/or onion. Divine.
Lettuce---Make a few salads.
Beets---Lutz. These are the long season ones that can get up to 14 pounds in the middle of winter. Roast either whole or cut up or steam. Then add to salad or snack on them all week.
Rosemary---In case you make the gratin recipe below.

Beet, Potato and Leek* Gratin
From The Veggie Queen, Vegetables get the Royal Treatment by Jill Nussinow

3 lbs. beets, unpeeled, cut in halves or quartered if large*

3 large leeks*
1 1/2 lbs. Yellow Finn or Yukon Gold potatoes, unpeeled

3 Tbsp. oil
1/2 cup grated Parmesan cheese

1/4 cup Gruyere cheese
1 tsp. salt,

1 tsp. freshly ground black pepper,

1 Tbsp. minced fresh rosemary
11/2 cups milk of any kind

1/2 cup fine bread crumbs, pref homemade

Preheat oven to 375.
Place beets on steamer rack and steam over boiling water until tender when pierced with a fork, about 20 to 30 minutes. Steam the potatoes in the same way. When vegetables are cool enough to handle, peel and cut into 1/4 inch slices, keeping them separate by type (don't mix potatoes and beets.).
While the vegetables are steaming, add 1 Tbsp. oil to a sauté pan. Cook leeks (onions) over medium heat until they start to wilt.
Combine two cheeses, salt, pepper and rosemary in bowl. Oil a 2 1/2 qt. Shallow baking or gratin dish.
Arrange half the beets in the bottom of the dish. Sprinkle with 1/3 of the cheese mixture. Arrange all the potatoes over the beets. Sprinkle with another 1/3 of cheese. Arrange the leeks (onions) over the potatoes. Layer the remaining beets over the leeks and sprinkle with the remaining cheese. Pour the milk over the top of the vegetables. Put the breadcrumbs over the top and drizzle with the remaining 1 tablespoon oil.
Place the dish in the oven and bake until sauce is bubbling and top is golden brown, about 30 to 40 mins. Remove from oven and serve hot or warm, scooping out mixture with a spoon.
* Jill says onions are fine. She also said any kind of cheese is fine and any kind of milk/cream. You may want to cut the beets even smaller if they are extra big ones.







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EGGS---Lee's 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.

GE FREE SONOMA COUNTY NEEDS YOUR HELP: Lawn signs will be available this week for those of you who would like to show your support for the initiative calling for a 10 year moratorium on genetically modified plants and animals which is on the November ballot. If you would like one you can give me a call at 837-8366. Thank you. We really need to get the word out about the importance to small family farmers that this moratorium pass. For more info you can go to gefreesonomacounty.org. Thank you so much.






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.