Pan di Zucchero (Sugar Bread) and Castelfranco---Varieties of Radicchio. These slightly bitter greens are absolutely addictive, so watch out! They make nice salads on their own and are also so yummy braised. To make a salad you may want to soak in cold water for a while to crispen them up and take out some of the bitter (although they are not very bitter this year, we think due to the freezing weather). For a nice salad chop up and make a vinaigrette adding pears or apples if you have any. Lee says she has been adding cooked beets and it is delicious. Try some good blue cheese and toasted walnuts for something extra special. To braise, simply chop and add to sauteed leeks, or shallots add a bit of water, broth or wine, cover and cook slowly until tender.
Romanesco Broccoli/ Cauliflower---Steam and eat. Why mess with something so good on its own? If you want to, saute some leeks, add some of this broccoli combo with water or broth and put over pasta.
Leeks---Slice lengthwise, rinse out any dirt and then saute up with the greens. Use with the braised radicchio and as a base for soup or other saute. Braise and use as a side dish.
Winter Squash---Acorn. Two varieties. Cut in half, scoop out seeds and bake, cut side down on a greased pan with a bit of water at about 350 until tender for 30 to 40 minutes. Then add a tad of bitter and eat. Share with the animals if you like. Ours love ‘em. I added a bisque recipe and ideas for stuffing just in case you want to try something fancier than our simple bake.
Beets---Lutz long season. Very sweet, tender and flavorful beet. Boil, or I am liking them roasted these days, especially these big beets. Wash well, chunk up and bake at about 375 covered or uncovered, with or without a bit of oil until tender, about an hour our so.

Acorn Squash Bisque
from from Asparagus to Zucchini: A Guide to Farm Fresh Produce

1 large acorn squash

1 tsp dried thyme ( 1 Tbsp fresh)
4 Tbsp butter

salt and pepper to taste
2 leeks, chopped

1/2 cup heavy cream
1 1/2 cups chicken stock

1 tsp rum, optional
Poke several holes in squash with a fork and bake at 325 degrees until pierced easily with a fork, about 45 minutes. Cut in half, remove and discard seeds scoop out pulp and reserve. Melt butter in saucepan, add leeks and saute over low heat 20 minutes. Place in blender or processor with squash pulp, stock, thyme, salt pepper whirl until smooth. Return to saucepan; simmer over low heat 20 minutes. Stir in cream and optional rum had heat through just before serving. Adjust seasoning. Server four.

Ideas for Stuffed Acorn Squash
Adapted from The Victory Garden Cookbook by Marian Morash

1.)Cook the squash in the oven until tender and take out the innards and leave shell intact. While cooking the squash, saute about 1/2 cup leeks and celery if you have any and then mix with about 2/3 cup sour cream. Mix this mixture with the squash that you scooped out and put back into the shells and bake for about 20 minutes. Top with shredded Swiss cheese if desired and broil until brown.
2.) Cooked rice with the pulp with leeks, currants or raisins.
3.)Puree cooked squash with butter or cream, rice and or bread crumbs and add to shell. Reheat.
4.) Apples and raisins mixed with the pulp and reheated.

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.