Brussels Sprouts---You may get these again one more time. All depends on the weather. We LOVE these and simply cook them up by steaming them. If you want to get fancy, cut in half and saute up in a combo of oil, butter and maybe a garlic or bit of leek if you have any leftover. Here’s an idea I just read: clean up and cut in half. Either rub each cut end with a little olive oil or put oil in bowl and roll the sprouts around. Put on a medium hot lightly oiled skillet, cut side down (one layer). Sprinkle with a little salt. Cover and cook about five minutes (don’t let them burn). Uncover, check to see if tender, if not cook a little longer. Cook until the whole thing is kind of crunchy on outside and tender on inside. Sprinkle with cheese, such as Parmesan, and eat. (adapted from 101 Cookbooks.com).
Radicchio---Should I keep telling you how much I love this stuff and how it took me awhile and now I’m addicted? Or are you sick of that story? I’ll stop now. Try this roasted: depending on the size, cut in either half or quarters. Put a little olive oil on the cut side and score the top part with a couple of knife slices. Drizzle a little oil on top and bake in a hot oven (400) for about 10 minutes, then turn and bake another 10, turn and go for 10 more. Melt a little blue or maybe feta cheese on top and eat. Alternatively, cook on the stove top. You, of course, can also make a salad or add this to a salad or sandwich.
Parsnips---Roast up some parsnips at the same time as the radicchio but start them a little earlier. Try Julia’s recipe below. By the way, Mariquita Farms website has lots of recipes, very well organized. We will soon.
Escarole---A much less bitter member of the chicory family. I call this Italian lettuce. It makes a wonderful salad and is also great in beans or braised on its own.
Onion(s)---Depending on their size you should get one or two. Chop up part of one and roast up with the parsnip or saute and add to this or that.
Winter Squash---Delicata. Cut in half, scoop out seeds, put a little oil on the cut side and bake cut side down (or up with a little butter) for about 45 minutes or until tender like a baked potato.
Sauerkraut---Yum. Amazing that cabbage and salt can produce such an delicious (and nutritious) food. Eat with a sandwich or right out of the jar. Please, return empty jar(s) and lids to us. We really need them.

Julia's Parsnip Oven Fries
from Julia at Mariquita Farms (from their website...a great place for recipes)

Several Parsnips

Olive oil

salt and pepper
Peel and thinly slice parsnips, I think about the width of a slender fast food french fry. Mine are not nearly as uniform as restaurant fries, but it adds to the charm of this dish. Put parsnip strips in a mixing bowl and splash in some olive oil, sprinkle with salt and pepper and mix to coat, I'm somewhat generous, but I end up using lots less than I would if I actually fried them. Spread the parsnips out on a large jelly roll baking pan. Bake at 450, mixing with a long wooden spoon every 10 minutes or so until browning and crispy. Warning: these are addictive. Our children even like them...

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!