Potatoes---Yukon Gold. We all know how much I love potatoes. I could eat them twice a day. So many ways to cook them: mash, roast with garlic/ onions, boil, bake whole. For a new flavor, try boiling with the sunchokes, then mashing them together.
Celery---Some more of our outstanding celery. If you still have some from a couple of weeks ago, make up one of the soup recipes. We got rave reviews from both the Celery and Celery/ Fennel Soups. Roast some up with the potatoes and some of the other vegetables. Try the recipe below.
Broccoli---Broccoli likes a little frost. This is pretty sweet. Steam and eat is all I do but you could roast up with some of the roots/ winter squash, saute up with some onion with a bit of celery or eat raw.
Cabbage---Wayne’s favorite cabbage salad: chopped cabbage, dressed with seasoned rice vinegar/ olive oil & a bit of garlic. Try braising some with sauteed onion and a splash of white wine. This uses a lot of cabbage + really good.
Banana Squash---These winter squashes are huge so we cut them up. You can bake the “ring” as is: Put on cookie sheet with a bit of oil/ butter and bake until tender. For fun you could stuff some stuff into the center like cooked rice mixed with onion/ broccoli or even potatoes.
Onion---If you don’t eat the onion, it will store. Just make sure you store it away from the potatoes. Together they urge each other along in the over-ripening process.
Salsify---One of my favorite root vegetables. They are hairy and not the most attractive root but remember, “you can’t judge a root by its cover,” or something like that! After you peel these roots, they turn brown quickly. If that bothers you, put them into water that has a bit of lemon juice. This slows down the process. If that doesn’t bother you, don’t worry about it. Boil (for
about 20 mins) or bake up with some potatoes, sunchokes, and the winter squash (and celery), for about an hour until tender.
If you make a soup, throw in some chopped salsify.
Sunchokes---AKA Jerusalem Artichokes. Scrub, chop and mix with the other roots/ vegetables for a nice roasted dinner.

Braised Celery
from Mariquita Farms

1 head celery

Several slices onion or leek
1 carrot, thinly sliced

Aromatics (sprig parsley, bay leaf, thyme tied together)
3 Tbsp butter

Salt
Celery or Parsley leaves.
Remove leafy ends of the celery and peel the large outer ribs. cut all the ribs into 3- to 4- inch lengths. Put the onion, carrot, aromatics, 1/4 teaspoon salt, 1 tablespoon of the butter, and 3 cups water in a wide skillet. Bring to a boil,
add the celery, cover and lower the heat to simmer until tender when pierced with a knife, about 30 minutes. Arrange the celery on a platter and strain the liquid into a saucepan. Boil until 1/2 cup remains, then whisk in the remaining butter to make a little sauce. Pour it over the celery and garnish with chopped parsley and celery leaves.

Roasted Roots Thai Style
Submitted by Sarah Yardley, loosely adapted from the New York Times
1/4 cup peanut or vegetable oil

4 peeled shallots or 1 onion, quartered
8 to 12 cloves garlic

1 cup coconut milk
Any combination of roots such as parsnips, rutabaga, salsify, beets, carrots, spuds, etc, cubed
1/4 cup green, yellow or red curry paste to taste or 1 tablespoon chile paste or to taste or cayenne to taste
1/2 cup crunchy peanut butter*

1 tablespoon soy sauce
Chopped fresh cilantro, mint and/or Thai basil leaves for garnish.

Heat oven to 450 degrees. Place a deep ovenproof skillet or casserole over medium heat and add all but a tablespoon of oil.
A minute later, add all vegetables; sprinkle with salt and pepper and stir. Put pan in oven and roast, stirring once or twice for about 45 minutes to an hour until everything is tender and beginning to brown.
Put remaining oil in a small saucepan over medium heat. Add curry paste and stir; whisk in coconut milk, peanut butter and soy sauce and bring to a simmer. Keep warm.
When roots are done, stir in coconut milk mixture. Taste and adjust seasoning, adding more soy sauce or curry paste if necessary. Garnish with herbs and serve hot or warm.
*Sarah used tahini instead of peanut butter and says it's great

WINTER BOX INFO: The monthly winter boxes start on Tuesday, January 15 and Thursday January 17. We will have five monthly boxes until the weeklies start again the first of June. If you want the winter boxes please call or e-mail me ASAP. We are strictly limiting the boxes to 50 per day (100 per week). The cost is $20 per box if you pick up at the farm or $22*/ box at one of the drop off points. If you want the whole season (35 weeks) you will get a discount of approximately 5 percent. *Subject to change.

Weekly Boxes Continue until December 20. Monthly Boxes start the 2nd Week in January. Please let me know if you are interested in the Winter Boxes.


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.




VOLUNTEERS STILL NEEDED: We could really use some help with winnowing the beans. It is a low key, rather relaxing experience consisting of helping to clean the beans as they are pushed over the “wind” of a fan. If
you’d like to check it out, call or come by the Farm Stand and we’ll show you how it’s done.




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.



PICKLE NEWS: PICKLES! We have pickles! For those of you who remember from last year, we have great old fashioned dill pickles. They are fermented in a crock the old fashioned way and are crisp and slightly sour. Come have a taste and get a few pickles.






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!