Brussels Sprouts---One of our favorite winter tid-bits. These small, flavorful vegetables are perfect for any occasion. Steam, saute, braise. I braised them on Thanksgiving and they were delectable: cut in half and stir around in a little oil, add a bit of water, cover and cook until tender. Then throw on some chopped garlic and a tiny bit of butter if you like. These cook up pretty fast, but even if you overcook them, as I did on Thanksgiving, they are stupendous, at least according to our Thanksgiving diners. If you want to get adventurous, try steaming and tossing in the dressing

recipe below.
Delicata---Cut off stem and bottom end. Cut in half lengthwise, put a little oil on the cut side and bake, cut side down, for about 45 minutes until tender. Turn over and add a bit of butter. Easy.
Sunchokes---Lots of you liked these when we had them before, so here they are again. Scrub well, roast up with the other roots in today’s box or make the gratin from before or slice thinly and saute in some butter, or boil and mash up with or without potatoes, or slice and eat raw, or steam and toss with the dressing recipe below, or........
Carrots---To roast up with the other roots, or eat raw or braised or sauteed.
Parsnips---Ditto the above or steam and toss in the honey mustard garlic dressing.
Onion---We hope you love these onions as much as we do. Use here and there. Store by putting the cut part down on a plate until you use it again.
Puntarelle---This is a member of the chicory family and probably many of you have never seen nor heard of it. It is delicious, both raw and cooked. Use the inside asparagus-like parts for either salad, saute or in soup. To make a salad slice the shoots lengthwise into thin pieces, soak in ice water during which time the the pieces should curl up and then (after draining) make a dressing with anchovies, garlic, olive oil and vinegar or lemon juice. To saute or braise, just chop and saute until tender. The leaves can be cooked the same way. Soaking in water, even before cooking, takes away some of the bitterness. Adding blue or other like cheese is nice finish for the cooked puntarelle. We LOVE it and hope you do too.

P.S. If you still have cabbage you can cook some of it up at the same time.

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

1 cup coconut milk

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.

Honey Mustard Garlic Dressing
thanks to Lisa G, from Moosewood Restaurant Low Fat Favorites
 
2 heads roasted garlic

2 tablespoons Dijon mustard
1 1/2 to 2 tablespoons mild honey

3 tablespoons cider vinegar
1/4 cup unsweetened apple juice

1/4 teaspoon salt
pepper to taste 
Squeeze the garlic paste from the roasted heads into a blender.  Add the mustard, honey, vinegar apple juice, salt and pepper
and puree until smooth and creamy.  Tightly covered and refrigerated, it will keep for about 4 days.
















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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!