Celeriac---AKA Celery Root. This has a mild celery flavor. It is really delicious and has many possible uses: cooked and raw. Peel and cube, roll around in a little oil and bake/ roast at about 375, turning every so often, until brown on outside and tender on the inside. Boil and mash up like mashed potatoes; make a nice soup. I made a casserole type thing the other night. I sauteed onion (didn’t have any leeks or I would have used them). I peeled and thinly (not that thinly) sliced the celery root (like I do for scalloped potatoes). To the onion I added some peppers and chiles I had frozen and some frozen tomato paste. I layered the celeriac pieces in a casserole dish and poured the tomato sauce over the top and baked, covered for a little more than an hour (until tender). It was good. Another idea: make scalloped potatoes and use this instead. For salad, thinly slice or shred and dress (one recipe below) and let sit for awhile to tenderize If you don’t use the whole thing, wrap the unused part in plastic wrap, put the unused part in the fridge and use ASAP. By the way, these store fine, unused, on the counter. The one I used the other night was a couple of weeks old. It was a little soft but perfectly fine.
Acorn Squash---Cut in half, scoop out seeds, bake cut side down on oiled cookie sheet until tender. Turn over, put in a pat of butter and you’re ready to go.
Leeks---Leek and Celeriac Soup sounds like a good idea. Cleaning review: slice lengthwise, rinse out any dirt that might be in the layers. Then chop up, using as much as you like. I use all the inner green part all the way up the top.
Carrots---Bugs Bunny approved. If these are big ones, slice into smaller pieces and snack away. If you have any chile jam left, cut into rounds boil or saute in a little water, then add a bit of jam as a glaze.
Pan di Zucchero---Sweet Loaf in Italian. This is one the milder in the chicory family of bitter greens. These have to be so good for us. Now that I love them so much, I crave them. We eat them a couple times a week, either in our salad or my preferred way, braised: chunk up and add to hot oil. Stir around until wilted and add some chopped garlic if you have any and to really jazz it up melt some good blue cheese on top and to really get the ooh lah lah factor,
throw in a handful of chopped walnuts.
Cabbage---A piece of white cabbage. Shred and make salad or chunk up and braise. Either way it is great. Remember if you keep it for awhile and the edges turn black-ish, just cut that part off. The rest of the cabbage is fine and should last a month or more.

Cream of Celeriac and Leek Soup*
from The Victory Garden Cookbook by Marian Morash
3 leeks

1 1/2 lb whole celeriac
1 large potato

3 Tbsp butter
4 - 5 cups chicken broth

1 cup light cream (optional)
Salt and freshly ground pepper
Wash leeks and slice the white and light green sections until you have approximately two cups. Peel and chop celeriac into 1/2 inch cubes, dipping into acidulated* water You will end up with 3 - 4 cups. Peel and coarsely chop potato and drop into the water with the celeric. Melt butter in a large saucepan and stir in the leeks, cooking until wilted. Stir in drained celeriac and potato and four cups broth. Bring to boil, reduce heat, cover and simmer for 20 - 25 minutes, until tender. Pass through a sieve or puree in food processor or blender. If very thick, thin with light cream and/ or broth. Season with salt and pepper. Makes 8 servings.
*May want to cut recipe in half

Mustard Sour Cream Dressing for Celeriac
from The Victory Garden Cookbook

2 Tbsp olive oil

2 Tbsp Dijon mustard
3 Tbsp Mayo

3/4 cup sour cream
Salt and pepper

2 - 3 Tbsp light cream
Beat oil into mustard. Beat in mayonnaise, followed by sour cream. Season and thin in necessary with cream or milk. Taste and add more mustard for a tangier flavor. Mix with celeriac that has been thinly slice and either blanched for a minute or not. The longer you marinate, the more tender the celeriac
JARS: Please if you still have the jars 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
Winter Box Dates: January 9, 16, 23
February 20, March 20, April 17. Please note on your calendar(s)


FARMSTAND: The Farm Stand is OPEN ALL YEAR: Fridays and Saturdays starting January 9. We have lots of good stuff all winter so please stop on by and see what’s what in the winter months.

























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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!