Fennel---Ah, Fennel! So sweet, either raw or cooked. Shred some into a salad or make a nice salad on its own. Try it braised: chop off tops, slice bulb into halves or quarters, or chop the whole thing up, saute up with a bit of olive or other oil, add some water, cover, lower heat and cook until very soft. Divine!
Radicchio---A part of a red variety we’ve never had before. I would roast it: cut in wedges, put a bit of olive oil on cut side, put into a hot oven (about 450 or so) and cook about 10 minutes until tender. Then turn over and cook a bit more (8 - 10 mins) until crispy. Add some good vinegar or Blue Cheese and walnuts to top if you happen to have any. Alternately, make a salad with mandarin oranges and a light dressing or try the salad below.
Carrots---Chantenay. Large, juicy, tender. Many people don’t believe these are so tender until they try them!
Winter Squash---A potluck of either delicata, spaghetti, butternut, pumpkin. Whichever you get you can cook up the same way: cut in half, scoop out seeds, oil on cut side, bake cut side down at about 350 until tender. Turn over, add butter. If you get the spaghetti you can fancy it up with pasta sauce, sauteed vegetables, etc.
Garlic--For all garlic needs, which is almost everything if you ask me.
Kohlrabi---Kohlrabi (cabbage/ turnip) is wonderful either raw or cooked. Raw, you can slice it and use for dips or just as a crunchy snack. Here are a couple of ways to cook it up (that I like a lot): peel, cut into cubes and steam until tender or saute/ braise until tender. It has a delicate, sweet flavor about it that is really nice.
Cabbage--A piece to make slaw, cook up. When you cook it up it really uses up a lot and is soo mellow! Try it.
Leeks---Of course there is leek and potato soup. There are also braised leeks, leeks in place of onions, etc.

Radicchio Salad with Balsamic Honey Vinaigrette
from healthycooking.suite101.com

6 cups shredded or chopped radicchio*

4 oz. feta cheese
1/2 cup chopped red onion

1/2 cup pecans
Combine all ingredients and toss with salad dressing below.

Dressing:
1/4 cup balsamic vinegar

1 Tbsp. honey
1 Tbsp. Dijon mustard

1/3 cup extra virgin olive oil
1/2 tsp. each kosher salt & freshly ground black pepper
Whisk together all ingredients for the salad dressing in the order listed. Stir into the salad mix.
*may need to cut recipe in half

Box info: The weekly boxes go until December 22nd. The Winter boxes will start the third week of January, January 15th.

Winter Box info: This year we will have four monthly winter boxes. They will all be made up on the third Friday of each month (January - April). The cost for all four boxes is $100 plus $3/ box delivery for those of you at drop off points. You sign up for all four boxes and there are no substitution dates for these boxes. Please let me know if you want to sign up. Thanks.




























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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!