Fennel---Fennel is a quiet, yet delicious addition to many meals: from salads to soups. For salad, just shred a bit of the bulb off and add, raw. For a soup, use the bulb as well. Chop and add for a touch of anise. If you want to braise it, slice in half and sauté with a bit of olive oil and garlic, add a bit of water, turn down heat, cover, and simmer until nice and soft.
Flageolet Beans---Quick soak: Rinse well and cover with water. Bring to boil, turn off, cover and let sit about an hour. Drain off water, and make your recipe. Great in soups (add that fennel). Great alone with a bit of the normal: garlic and oil and a bit of broth, simmer until tender. Add salt when all is said and done.
Carrots----Make another carrot soup. Add some to the flageolets. Eat some in your salad.
Butternut Squash ---Make the soup recipe. Otherwise, bake and eat.
Parsley---Hopefully there's just enough for the soup.
Chipotles---We really want you to make that soup. These are mild and are in the recipe.
Green Onions---For a salad or sauté.
Escarole---This is a type of mild and kind of sweet chicory. Great addition to salads or make a salad of escarole. For those adventurous ones: add a bit to soup at the end.
Lettuce---Just a bit for a salad or two.

Phil's Winter Squash Soup

1 Medium size butternut or other winter squash

2 onions
1 or more Tierra chipotles

4 large garlic cloves, peeled
Chicken broth to cover cubed squash, (about 6 to 8 cups)
1 cup or less half-and-half

1 tsp. curry powder
1 tsp. ground cumin

Juice of one lemon (save peel)
1/2 cup finely chopped walnuts or almonds

1/2 cup finely chopped parsley
2 cloves garlic, pressed

Peel the squash and cut into 2" chunks. Chop onions into same sized pieces. Place squash, onions, chipotles and garlic in a large pot. Pour in enough broth to cover the squash mixture. Bring to a boil and simmer until the vegetables are very soft. Puree in batches in a food processor or blender. Add the lemon juice, curry and cumin. Reheat slowly and add half-and-half to taste. The soup should not be too rich.
GREMOLATA: To make the gremolata, combine finely grated lemon zest, walnuts or almonds, parsley and pressed garlic. Stir to combine and allow to set for 30 minutes to incorporate flavors. Sprinkle the gremolata over individual servings of the soup immediately prior to serving.








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EGGS---Lee's 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.

GE FREE SONOMA COUNTY NEEDS YOUR HELP: Lawn signs will be available this week for those of you who would like to show your support for the initiative calling for a 10 year moratorium on genetically modified plants and animals which is on the November ballot. If you would like one you can give me a call at 837-8366. Thank you. We really need to get the word out about the importance to small family farmers that this moratorium pass. For more info you can go to gefreesonomacounty.org. Thank you so much.






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.