Corn Meal---Corn grown and ground by us. This is freshly ground corn for making corn bread, polenta, muffins, pancakes, etc. Use for any recipe that says corn meal. We’ve been experimenting and making corn bread, muffins, polenta, pancakes and more. You will be getting either the Yellow Dent or the Hopi Blue cornmeal. They are both highly delicious and nutritious. Read Erica’s blog to learn more: http://tierravegetablesedm.blogspot.com/
Ground chile blend---Mild New Mexico and Smoked Onions. This is very versatile: Mix with a little cornmeal and rub on fish or meat. Add to scrambled eggs, pizza, soup, sauces, add to a salsa, mix with the corn meal for a spicy corn bread, muffins or pancakes, be creative!
Red Cabbage---A nice, sweet solid cabbage that will last well over a month if need be. Shred it up and add to salad or make a cabbage salad with a bit of shredded carrots. Chop and saute and add a splash of good vinegar at the end.
Carrots---Carrots are a must this time of year. Thank goodness we have them almost all year long. Slice and eat or slice and boil until tender, adding a little chile jam if you have any left over.
Leeks---Leeks are so versatile. Chop and saute with some of the cabbage. Saute and add some to the corn bread mix if you make any, add some to sauteed/ braised brussels sprouts.
Brussels Sprouts---For years I have simply steamed the brussels. Now I am braising them. It takes a little more time than my normal rinse and throw the brussels into the steamer, knowing we may be eating a few aphids, but I think it’s worth it: clean and slice in half. Saute in a tiny bit of oil (or water), then cover, turn low and cook until tender, making sure not to burn them.
Celery Root---Big and gnarly and also delicious in salads, roasted, boiled or even sauteed. Peel (easy with a knife) and cube and roast with a bit of oil or boil and mash or make soup with leeks and celery root.

CABBAGE AND CARROT SLAW
from Mariquita Farms website
4 cups finely shredded carrot

4 cups finely shredded red cabbage
1/2 cup rice vinegar

1 tablespoon sugar, or to taste
1 teaspoon vegetable oil

1/2 teaspoon salt, or to taste
In a large bowl toss together the carrot and the cabbage. In a small bowl whisk together the vinegar, the sugar, the oil, and the salt. Just before serving add the dressing to the vegetables and toss the slaw well.
Serves 6. Gourmet Aug. 1993

RED CABBAGE AND ORZO SOUP
from Mariquita Farms website
3/4 cup chopped red cabbage

1 tablespoon olive oil
1 1/2 cups chicken broth

3 tablespoons orzo (rice-shaped pasta)
1 teaspoon soy sauce

4 thin lemon slices
1 tablespoon thinly sliced scallion greens
In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the
broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.
Makes about 3 cups, serving 2. Gourmet January 1990

TAKING SIGN UPS: We are now taking sign-ups for the full 2009 Season which will run from the beginning of June to the end of December (30 weeks). Cost for the full season is $600 (farm pick up) or $690 for drop offs. This includes a $30 discount. Those who sign up for the full season will have first priority to purchase whatever May boxes we have. We won’t know how many May boxes until we are closer to that date. Questions? Call or e-mail me at evie@tierravegetables.com or call 837-8366. Thanks.
NEXT BOX IS March 20. Please put on your calendar. Remember, the Farm Stand is open every Friday and
Saturday should you need more vegetables, beans, dried chiles, etc.


JARS: Please if you still have the jars and the lids that the sauerkraut, posole and jam came in, please return them to either the farm or to the drop off location where you pick up your vegetables. Thanks

Next Winter Box Dates: January 23

February 20, March 20, April 17. Please note on your calendar(s)

























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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!