Fennel---Mild, licorice flavor, great in salads or braised up. I usually braise it: slice and saute in a bit of oil, add some water, cover, lower heat and cook until nice and soft. Try to get it from the pan to the plate: not easy as it is so simple to pluck out of pan and into your mouth! Savory!
Delicata Winter Squash---A sweet and moist winter squash. Cut in half, scoop out seeds, put a bit of oil on cut side and bake at 350 or so, cut side down, for about 45 minutes or until tender like a baked potato. Turn over, add a pat of butter if you like and you’re good to go!
Carrots---I know our carrots are always extraordinary, but these ones seem to be even better than usual. Maybe it’s the freezing weather we’ve been having. I’ll take it whatever the reason. Enjoy as snack, salad, etc.
Leeks---Leeks are great in the Colcannon or Leek and Potato soup or just braised up and eaten as a side.
Kale--Great in the colcannon. Also wonderful sauteed up with a bit of olive oil and garlic until tender.
Potatoes---For the soup, for baking, boiling, roasting, frying.
Parsnips---Parsnips are really good boiled and mashed, either alone or with a potato or two. They are also really good roasted up. Try this, from my friend Diane, who got the recipe from Chez Panisse Vegetables: Another method is to "oven-fry" them. Toss the slices (sliced thinly like potato chips) lightly in olive oil or clarified butter, season, and spread them out on a baking sheet. Roast in a preheated 475F oven for about 5 minutes, then turn them with a spatula, and cook for another 5 minutes or so, until nicely browned but not too dark. Diane says her family loves them this way!
Garlic---Add to almost everything!

Colcannon
from The Victory Garden Cookbook

1 lb kale (more or less)**

1 1/2 lbs potatoes
8 Tbsp butter

1 cup finely chopped leeks
Salt and freshly ground pepper

1/2 cup chopped onions
1/2 - 3/4 cup light cream, milk or combination of both

Wash, trim and blanch kale. Drain, gently squeeze out water and chop finely. Set aside. Peel potatoes, boil in salted water.
Meanwhile, heat 2 Tbsp of the butter in a frying pan and gently stew the leeks until tender, 5 - 10 minutes. Add the chopped kale and saute over high heat, stirring to evaporated excess moisture.. Turn the heat to low, add 2 Tbsp butter and slowly cook the leeks and kale for 5 - 10 minutes longer. Season with salt and pepper to taste.
In a small frying pan, brown the onions in the remaining butter. When the potatoes are tender, drain and mash them. Whip in the kale and leek mixture and 1 tsp salt. Heat cream or milk and gradually beat in until mixture is smooth, creamy, yet firm. Season with salt and pepper. Reheat, if necessary and mound in a hot dish. Make a depression in the center and pour the browned onions and butter in the well until they spill over the side.
Note: If you want to cut down on butter simmer the leeks in milk until soft and cook onions in less butter.
** All amounts are more or less.

Box info: Next week is the last box of the year. All boxes will be made up and delivered on Tuesday. Winter Boxes will start on January 15.
The Farm Stand will re open on January  8 and be open Fridays and Saturdays all winter, rain or shine.
Winter Box info: Please let me know if you are signing up for the winter boxes. We will make up monthly boxes on the third Friday of the month from January to April. Cost is $100 for Farm Stand Pick up and $112 for drop off locations. The weekly boxes will resume in June.




























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RECIPES: Please send me any seasonal recipes you may want to see in the Menu!






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.









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.










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!