Spaghetti Squash---These “noodles” are an acceptable alternative to pasta noodles. Cut in half and bake and use the “noodles” like pasta. Make your favorite sauce or just saute up some shallots and vegetables of choice and add to the squash noodles. You can also just add a bit of butter and away you go!
Celeriac---AKA Celery Root, The big gnarly, slightly hairy root. These are great chopped up and added to soup. We’ve given you a couple of salad recipes that are very popular and pretty easy to make as well. You should have enough to add to soup and make a salad. To clean them up, first wash off dirt. Then peel the skin with a sharp knife (you can try a potato peeler, but I think a knife may be easier.) They darken quickly so have water with a bit of lemon or vinegar to put the root in after peeling and before preparing. Have fun!
Beets---These are the Lutz beets that are really sweet and flavorful. They can either be boiled or baked either whole or chopped up. I’ve been washing, cutting into chunks and baking on a cookie sheet with a tad of olive oil until tender. Sometimes I cover them and sometimes I don’t!
Shallots---Lovely shallots to perk up any of your dishes.
Endive/ Escarole---Slightly bitter these make good salads with a dressing of lemon, anchovies and olive oil. They are also excellent chopped and braised in oil with a shallot or two. If you still have the dried beans add them to the beans near the end of the cooking. They go well together.
Savoy Cabbage---You can eat these raw but they are really meant for cooking. Lee suggests braising them by chopping into wedges, sautéing for a couple of minutes and then covering with a bit of water and cooking slowly until tender. Throw a chunk or two into a soup as well.

Dressings for Raw Celeriac
from The Victory Garden Cookbook by Marian Morash

Marian says that the key to successful celeriac salads is to marinade them at least an hour before serving to tenderize the celeriac. Peel and julienne first. She says to either let the pieces marinate in a mixture of lemon juice or vinegar and water, salt, pepper and a bit of mustard for several hours before coating with the final dressing or just to marinade in the final dressing for several hours. She says she has kept the marinated celeriac for several days and it gets even better. Here are two of her recipes.
Classic Celeriac Remoulade Dressing

1/2 cup olive oil

1/2 cup vegetable oil
3 Tbsp Dijon mustard

2 Tbsp wine vinegar
1 - 2 Tbsp heavy cream (optional)

Salt and freshly ground pepper
2 tsp chopped fresh tarragon or 1/2 tsp dried
Combine the two oils. Put mustard in a bowl and gradually beat in oil to make a smooth and creamy emulsion.
Slowly beat in the vinegar and lighten the sauce by adding cream if desired. Season with salt, pepper and tarragon. Coat celeriac and marinate for two hours. Make approx. 1 cup dressing.
Tuna Sauce
1/4 cup tuna in oil

3 - 4 anchovies
1 Tbsp lemon juice 1 - 2 tsp Dijon mustard
1/4 cup olive oil

1/2 cup mayonnaise
Capers (Cherry tomatoes)
Blend tuna and anchovies together to make a paste. Beat in lemon juice and mustard; gradually beat in oil. Fold in mayonnaise. Mix with celeriac and marinate for two hours. Garnish with capers and surround with cherry tomatoes. Makes about 1 cup sauce.

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.

BOXES CONTINUE: The regular season continues after Thanksgiving. We go until December 21 for the regular season and then will start up on January 9 for the monthly winter boxes which will go monthly until the end of May when the weekly boxes will start up again.
WINTER BOXES will be the same size as the weekly boxes. We just don’t have enough variety to go every week but we do have enough to go once a month. The price is the same as it is now. If you want the boxes please call or e-mail and make sure I have confirmed it with you. You can sign up for the five months or the whole season. Whole season subscribers will get a discounted rate.