Pan di Zucchero---This means Sweet Loaf in Italian. We LOVE these, although it took me awhile; now we eat it a couple of times a week during the winter. Good for salad but really good sauteed up: chunk up, put into hot olive oil and stir around until wilted. Add some chopped garlic and stir around some more. Add walnuts and Blue or other cheese at the end if you have any around the house, otherwise enjoy the simple version.
Sunchokes---AKA Jerusalem Artichokes. These are the root of a type of sunflower. They are very good for us and are kind of nutty. Slice and add to salad or slice and saute in a bit of butter. Roast with other roots. See the recipe below. It’s a tried and true repeat. Recently customers have been telling me how they have been making it and how much they love it, so give it a try! Thanks, Sarah for giving it to us (I think it was a few years ago).
Salsify---AKA Oyster Root. Some people believe these taste like oysters and there is even a mock oyster soup you can make with them. They do make a lovely soup. Make a soup, use for the roasted roots, or peel and boil or saute. To clean, scrub well or peel.
Rutabaga---Continuing with the theme of roots. Make the roasted roots. It’s easy and you’ve got enough to do it for a quick and easy meal. Otherwise boil and mash, broil and add a bit of butter.
Blue Potatoes--Add a little color to your roasted roots.
Onion---I start almost everything I make with a little onion. Add some to the roasted roots.
Lettuce/ Spinach---Some lettuce and spinach for a few nice, sweet salads. The spinach is also great steamed or sauteed.

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.


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/ day 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.




























l

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!


.


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!