Popcorn---Fun! Yes, this is popcorn grown right here. It’s called Ruby Red and pops up light and tender. For successful popping, spread a thin layer of oil (not olive, I’m told) on a nice size saucepan with lid. Cover with one layer of the popcorn. Cover and cook on medium heat until everything is all popped up. Then you may want to add a bit of salt and butter and for a real treat a bit of the dried peppers you’re getting in today’s box.
Dried Chiles---Thinner ones are Piccolo, fatter ones are Española New Mexican. Snip fine (easiest with scissors, not knife) and gently saute with onion or leek or add the cut pieces to some oil for a flavored oil or grind into a powder with a spice, coffee or mocajete if you have one. You could also cook some up with the kale or, if you make the oil, use that with the kale or other vegetables. These are mild to medium heat.
Kale---Sweetened by the freezing weather. I like kale best sauteed up. Strip off the center rib, then chop up and saute with a little oil, leeks or garlic if you have it and perhaps some snipped up chiles. Kale is also great with dried bean dishes. Add some chopped to the beans when they are basically done as the kale cooks right up.
Carrots---We have to keep an eye on the carrots at our house. Willow, our dog, will steal one every night after dinner if she can get away with it. She thinks a carrot makes a great dessert. She seems to like them better than the chicken “claws” we give her sometimes. Hopefully you all enjoy them as much as she does.
Leeks---Leeks take over the onion slot for us this time of year at our house. They can be used pretty much in place of onions. They are sweet and aromatic.
Winter Squash---Butternut. These winter squash store for a few months but their time will run out in the next month or so. Good for soup, roasted, boiled. Try these “fries”: Peel and cut into french fry shapes. Put on a cookie sheet with a little oil. Stir around. Bake at about 375 or so for about 20 minutes. Then turn over and bake until tender on inside and kind of brown and crunchy on outside. Good and easy.
Cabbage---A piece of one of our large cabbages. Saute some up with the kale for the heck of it. Still have cabbage from before? Try the recipe below. It’s a repeat from July but it got lots of good reviews. Of course you can cut in half to accommodate the amount of cabbage you have.

Cabbage for Those that Hate Cabbage
from Recipezaar.com---thanks, Lisa!

2 tablespoons butter or margarine

1 tablespoon canola oil
8 cups shredded green cabbage (about 1 normal-sized head)

1 tablespoon packed brown sugar
3-4 garlic cloves, minced 

1 tablespoon red wine vinegar,

salt, fresh ground black pepper

1.) In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.
2.) Sauté until the cabbage is limp, about 5 minutes or so.
3.) Reduce heat to medium-low and stir in vinegar.
4.) Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you,
continue to cook for a few more minutes.
5.) Add salt and pepper to taste and serve.

Nancy Jane Pierce’s Spicy Kale
adapted from From Asparagus to Zucchini, A Guide to Farm Fresh Seasonal Produce
Kale greens from one bunch kale

1 - 3 cloves garlic, minced***
1/2 Tbsp olive oil

crushed red pepper flakes
a little less than a third cup chicken or vegetable broth (to taste)
Bring two quarts salted water to boil. Add kale or other greens, reduce heat to simmer, cover and cook seven minutes. Drain and immediately rinse in cold water to stop the cooking. Squeeze water out of kale. In same pot, heat olive oil. Add garlic and crushed pepper flakes to taste. Saute one minute, then stir in kale and chicken or vegetable broth. Simmer 4 - 5 minutes.
***I would just use leek and saute for about five minutes before adding the kale.

NEXT BOX IS February 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)

























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!