Leeks---These are the good kind of leeks (like not the leaky roof kind). Now that we don’t have onions we use leeks for all onion things. To clean, slice lengthwise and rinse out any dirt that might be in the layers. Then, chop up and use for any recipe. I use most of the inside tender green part at the top and the tougher stuff I throw into soup stock. Use it all! Here’s my easy Leek and Potato Soup (AKA Glorified Mashed Potatoes): Saute leek for about 10 minutes in water/ oil. Add a good handful of chopped potatoes. Cover with broth and simmer until tender. Mash up or use an immersion blender to blend it up. Make thinner or thicker as you like. Add some chard or kale at the end for a bit more color and different flavor.
Carrots---I have to admit, I agree with you that these are really good carrots! I’ve been snacking on them more than I used to as they are so very flavorful. Snack away I say and throw into the soup if you like.
Parsnips---Parsnips are one of the good old staples of the winter garden. Roast up or throw into the soup. Boil and mash with or without a potato or two.
Kale---Definitely a nice addition to any soup or bean dish. Strip the leaves off the ribs and chop up. They cook down a lot, like spinach and chard, so a lot turns into a little after cooking. You can use the ribs for a soup stock. Some people cook them up as well: just cook longer than the leaves.
Yukon Gold Potatoes---Any potato is a good potato in my Irish-ly leaning opinion. Make a nice leek and potato soup. Make Colcannon. There’s a recipe for it below. It’s a re-run but a good one I think.
Chipotle Powder---The ever popular chipotle powder to use here and there. Put a dash into soup or even the colcannon. Mix a Tbsp of Kosher salt and 2 tsps of chipotle powder together and make a nice rub for meat or fish. (Store it in a jar and use whenever the inspiration strikes). This is especially good with wild salmon if you can find any and any pork. Rub it on, cook it up.
Chard---Here is, I think, the best way to cook this: Clean and chop up. Saute up with some leek until wilted. That’s it! Add some salt/ pepper and even a bit of chipotle powder for extra ooh, lah, lah effect. The second best (in my humble opinion) is to chop up and add to beans.

Colcannon
from The Victory Garden Cookbook
1 lb kale (more or less)**

1 1/2 lbs potatoes
8 Tbsp butter

1 cup finely chopped leeks
Salt and freshly ground pepper

1/2 cup chopped onions
1/2 - 3/4 cup light cream, milk or combination of both

Wash, trim and blanch kale. Drain, gently squeeze out water and chop finely. Set aside. Peel potatoes, boil in salted water.
Meanwhile, heat 2 Tbsp of the butter in a frying pan and gently stew the leeks until tender, 5 - 10 minutes. Add the chopped kale and saute over high heat, stirring to evaporated excess moisture.. Turn the heat to low, add 2 Tbsp butter and slowly cook the leeks and kale for 5 - 10 minutes longer. Season with salt and pepper to taste.
In a small frying pan, brown the onions in the remaining butter. When the potatoes are tender, drain and mash them. Whip in the kale and leek mixture and 1 tsp salt. Heat cream or milk and gradually beat in until mixture is smooth, creamy, yet firm. Season with salt and pepper. Reheat, if necessary and mound in a hot dish. Make a depression in the center and pour the browned onions and butter in the well until they spill over the side.
Note: If you want to cut down on butter simmer the leeks in milk until soft and cook onions in less butter.
** All amounts are more or less
Next Winter Box Dates: April 17. Please put on your calendar.

SIGN UPS FOR THE SUMMER: If you haven’t done so, please let me know if you want to sign up for the summer season either monthly or for the whole thing. We are filling up and I don’t want anyone to miss out.
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






























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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!