Panonia Chile Jam---In time for the holidays, a festive chile jam for you and yours. This is on the medium/mild side. Use as an appetizer on top of cream cheese and crackers, add it to sandwiches such as turkey or peanut butter, slather it on a piece of toast or have a tasty snack with yogurt or ice cream.
Delicata Squash---My personal favorite. Cut in half, scoop out seeds, bake cut side down with a little oil and water (to keep it from sticking). Bake at about 350 for about 45 minutes or less: until it’s nice and soft like a baked potato. Turn over, add butter (or not) and enjoy.
Potatoes---Bake, boil, mash, roast, yum. Remember if you store them to do so in a brown paper bag or box, away from the light and away from onions. Rub eyes off when necessary. If you have some of our potatoes from earlier and if they are soft, they are most probably okay. We eat them soft all the time. Just cut off any green part that may have occurred. This is due to exposure to light.
Leeks---Leek and potato soup comes to mind or colcannon. Cleaning review: slice down center and rinse out any dirt that my be there. Then cut up. I use all the inside green part if it’s tender. The tougher leaves are great for soup stock. You can freeze them with other vegetable parts such as carrot peels and use later.
Shallots---Shallots have a sweetness about them that makes them very special. Saute up and add to the potatoes or even top the squash. Saute a bit with the onion if you make the colcannon.
Pan di Zucchero---If you tried it last time and loved it, great. If you tried it and didn’t, try it again (please). Use as a salad or (my favorite way), chunk up and saute in some hot olive oil, adding chopped garlic or shallots when it’s almost all wilted along with some good Bleu cheese and chopped walnuts. This is also really good chopped up and added to beans.
Kale---Kale gets sweeter after a frost which we have had. Strip leaves off stem, chop and saute or make colcannon.This is also another great addition to beans and to any soup. Sometimes I add both kale and pan di zucchero.

Colcannon*
from The Victory Garden Cookbook by Marian Morash

1 lb kale

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 evaporate 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.
*This recipe is easily cut in half

WINTER BOXES: For those of you getting winter boxes, they will start January 9. All boxes will be on Fridays at the usual pick up spots. There will be three boxes in January, not four as we had hoped. February, March and April will be on the third Friday of those months. We are hoping to start the weekly winter boxes again in May.

FARMSTAND: The Farm Stand is OPEN ALL YEAR: Fridays and Saturdays starting January 9. We have lots of good stuff all winter so please stop on by and see what’s what in the winter months.

Thanks again for all your support and have a great New Year from all of us!























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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!