Celery---This is very very flavorful but a little bit stringy. I’ve been eating lots of almond butter and celery lately. Of course you could use peanut butter instead. If you want to make a nice salad, slice it very thinly with a bit of fennel and celery root. Drizzle with a light salad dressing. To cook up, slice and saute with a bit of the leeks, and celery root if you want. It is soooooo very full of flavor.
Fennel---Slice the bulb very thinly for a salad or, my favorite, slice or chop up and braise: saute for a minute or so with a bit of sliced leek, add a bit of water, cover, lower heat and cook very slowly until it’s nice an almost “melted.” It does melt in your mouth this way.
Celery Root---AKA Celeriac. This is a very versatile, if somewhat gnarly root. It has a mild celery flavor and is good both cooked or raw as are many of this month’s vegetables. Cut off the outside part; just peel it with a knife and then slice thinly for a salad with some of this month’s stuff or a salad on its own with a light vinegrette dressing. Make a leek, celeriac, potato soup or skip the potatoes all together and make it with leeks, celeriac and a bit of celery to make it even more flavorful. Oh, that sounds good. I must be hungry!! Try the recipe below and tell us how it is!
Beet Greens---These are the beet greens from our Mangel (huge, think REALLY HUGE) beets that we grew this past year. Wayne cooked some up for me the other night to see how they are. They are fantastic. That’s why we’re putting them into the boxes. Cook them up like any green: saute some leek (and garlic if you have any) and add the chopped up greens. Cook until tender.
Potatoes---Lee suggests making Pappas con Rojas with grated cheese. Here’s how I would make that: slice the potatoes in rounds, like for scalloped potatoes. Add them to some sauteed leeks. Cook for a few minutes with a bit of water or broth and after awhile, turn them all. At some point now add some of the sliced peppers you got in your box, some or all of them. Cover and cook until the potatoes are tender. Add some shredded cheese, whatever kind you like, cover again and cook until all melted and gooey. Eat. You can also make the suggested soups (add some peppers to the soup(s).
Leeks---There’s Leek and Potato soup of course, or any of the other soups I’ve mentioned above or I’m sure there are many other soups and how about just braising them until tender??? I’d make one of the soups if it was me.
Roasted Chiles---These were frozen and packed up for your late winter enjoyment! Thaw out and use oh so many ways. Add some to one of the soups, to the potatoes, make a quiche or chile relleno casserole. We had the most delicious quiche that Vrenae made the other day. Try that if you want to. It was like a taste of summer. Here are the possibilities: Sweet Pimento, Chile Verde with Tomatillo, Chiles (probably Poblano/ Ancho). We hope you get what you want: Enjoy!

Double Celery and Potato Soup***
from Epicurious.com

2 tablespoons (1/4 stick) butter

1 tablespoon olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 2 cups)

1 large onion, chopped
2 medium-size Yukon Gold potatoes (about 12 ounces), peeled, cut into 1-inch cubes
2 medium celery roots (celeriac; about 1 1/2 pounds total), peeled, cut into 1/2-inch cubes

2 large fresh thyme sprigs
1 bay leaf

8 cups low-salt chicken broth
5 celery stalks with leaves, stalks thinly sliced, leaves reserved

1/3 cup whipping cream

Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender, about 12 minutes longer. Cool slightly.
Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill celery leaves. Cool soup slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat before serving.) Ladle soup into bowls. Garnish with reserved celery leaves and serve.
***Cut recipe in half!!!!

TAKING SIGN UPS: We are now taking sign-ups for the full 2009 Season which will run from the beginning of June to the end of December (30 weeks). Cost for the full season is $600 (farm pick up) or $690 for drop offs. This includes a $30 discount. Those who sign up for the full season will have first priority to purchase whatever May boxes we have. We won’t know how many May boxes until we are closer to that date.

Questions? Call or e-mail me at evie@tierravegetables.com or call 837-8366. Thanks.
NEXT BOX IS March 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.




























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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!