Romanesco Broccoli/ Purple of Sicily Cauliflower---The Romanesco is the “Mother Ship” of broccoli and cauliflower (what they were developed from). It is spiky and most beautiful. The cauliflower is purplish and also quite stunning. The romanesco especially has held up well to the freezing weather. Steam like you would broccoli or cauliflower or make a simple soup. There’s a recipe below.
Winter Squash---Acorn or Butternut. These are still really good. Cut in half and bake at about 350 until tender. Add a tad of butter and you’re good to go!
Kale---Lee says she made a delicious meal on Sunday (after spending 12 hours making chile jam among other things in our new commercial kitchen). She sauteed leeks and added chopped kale. Cooked until tender and then made a quesadilla. Makes me hungry just writing about it. The kale is extra sweet because of all the freezing weather we’ve had.
Celeriac---AKA Celery Root. I have gotten quite fond of celeriac this year. It tastes like sweet mild celery to me. It is very versatile. Peel and roast for a sweet tasty side dish. Make soup with leeks and broth. Boil and mash like mashed potatoes. Peel and julienne and make a salad with olive oil/ lemon juice dressing.
Leeks---Speaking of leeks. These have been so good. I am eating at least one a day (lucky me) with sautes or soups. Make a leek and celery root soup for fun. If not, just chop up and saute until tender and eat as a side dish.
Cabbage---Green. Chop and make a nice cabbage salad or chop and add some to soup. These will last a while if you don’t eat it all up at once.

Leek and Celery Root Soup*
from my friend, Patricia (PT)

1 Medium Celery Root

1 or 2 leeks
2 or more garlic cloves

1/4 tsp chipotle or chile powder
Quart of chicken or other broth

Saute leeks and garlic until leeks are translucent. Add chile/ chipotle powder for another couple of minutes. Add chopped celery root and about a quart of chicken broth. Simmer until tender. Use an immersion blender or blend in blender to make a smooth soup. That’s all there is to it!
*Make a broccoli/ cauliflower soup by using that instead of leeks. Or, add some broccoli florets to the soup after it’s cooked up.

WINTER BOX DATES: February 13 and 15, March 13 and 15, April 10 and 12, May 8 and 10. Please put these dates on your brand new 2007 calendars!

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.