Brussel Sprouts---Some people think they don’t like brussel sprouts as they remember old, over-cooked ones from their youth. These are fresh and delectable. Great just steamed until tender and eaten as is or with a bit of butter. One step further for a really sublime taste is to steam for just a minute or two, cut in half and saute with a but of butter
and chopped walnuts if you have any. Ooooh, la, la!
Carrots---Some carrots to munch on, cook up or add to soup or stew. These carrots are even sweeter than normal if that is possible.
Parsnips---Cook up and eat either roasted with other vegetables or boiled and mashed or sliced and sauteed in a bit of butter.
Cauliflower---White and Romaneco. The Romanesco is an heirloom. We think it’s very special. It has a little nutty flavor. Cook it just the same as cauliflower. Steam some up. Eat some raw or lightly blanched, saute up with onion and broth and top pasta or rice. Try the recipe below with some of it. It sounds easy and delicious to me and you’ve got lots of the stuff you need for it in the box.
Chard---The chard is so sweet now that we’ve had some nice frosty nights. Chop and steam or saute the up with a bit of onion or garlic. This is so good. Just cook until limp and eat away. Quick and easy.
Onions---Saute and add to just about anything. How about a nice onion soup?
Butternut Squash---So many ways to enjoy this squash: 1.) Cut in half, take out seeds, put a bit of oil on cut side and bake (cut side down) at about 350 until tender (45 mins to 1 hour). 2.) Peel, cut into french fry size pieces, put
on cookie sheet with a touch of oil, bake on each side about 15 - 20 mins,or until brown-ish, 3) Peel and cook in broth or water with onions and spices of choice and make soup. 4.) Bake and mash 4a.) Freeze puree for later use. Can use in muffins, pies, soups, pancakes, etc.

Julia's Simple Fried Rice serves 2-3
from Mariquita Farms website

1 sm head cauliflower, chopped in smallish dice

1 onion or 3 green onions, chopped
2 carrots, any color, scrubbed and grated

2 tablespoons oil, divided use
1-2 cups cooked cold rice, or freshly made with a little less water to keep it firm
1 splash each of soy sauce and rice vinegar several drops to taste of sesame and chile oil
chopped fresh cilantro or parsley, optional

Cook the cauliflower and onions in 1 T of the oil over high heat until the onion is wilted. (2-3 minutes?) Add the rice with the second T of oil, continue to cook over high heat, stirring the whole time, then add the grated carrots. Cook until everything looks cooked through and heated through, then add all the liquids, stir for another 30 seconds or so, remove from heat, add the cilantro if using, and eat. Possible additions: cashews, peanuts, chopped ginger,
garlic, hoisin sauce, etc. etc.

BOX PROTOCOL: Please stack boxes nicely at the pick up locations. Make sure you don’t accidently put your lid on top of another box. Put the lids sideways into an empty box. If you can’t pick up your box within 24 hours,
please call either my cell phone at 696-8148 or the business line at 837-8366.

Thanks so much!

FARM STAND OPEN: Remember, the Farm Stand is Open All Winter Fridays and Saturdays, Rain or Shine!! I (or someone) will be there to meet and greet and we will have vegetable All Winter! To see what we have, you can check the website at tierravegetables.com. Come on in and say, “hey.” And, Have a Safe and Happy New Year!!!





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.




VOLUNTEERS STILL NEEDED: We could really use some help with winnowing the beans. It is a low key, rather relaxing experience consisting of helping to clean the beans as they are pushed over the “wind” of a fan. If
you’d like to check it out, call or come by the Farm Stand and we’ll show you how it’s done.




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.



PICKLE NEWS: PICKLES! We have pickles! For those of you who remember from last year, we have great old fashioned dill pickles. They are fermented in a crock the old fashioned way and are crisp and slightly sour. Come have a taste and get a few pickles.






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!