Eggplant---This is the last of the eggplant, for sure! I am eating lots so I can bring the memory back in the middle of winter. (I’m also freezing some ratatouille and other dishes so I can actually eat them mid winter). Slice and roast until tender with some green shallots, make Baba Ganouj if you haven’t yet, make a Thai dish by cooking some up with lemongrass, shallots, curry and coconut milk or try the recipe below. It is delish!
Arugula---In the mustard family; spicy and so good. Try the arugula fennel salad. Try a few leaves on a few sandwiches. Throw some into the eggplant/ lemongrass saute if you make it.
Fennel---With a slight licorice flavor, this makes excellent salad or saute/ braise. Try a fennel/ arugula salad. If not, try braising it: saute with a bit of shallot, add some water, lower heat, cover and simmer until very tender. At this point, throw in some arugula for the heck of it.
Lemongrass---A key ingredient in Thai and other dishes. Try making a saute with some shallots, chopped eggplant, stalk of lemongrass, curry and coconut milk. Cut the lemongrass in large pieces, bruised with a knife and . take out before serving.
Shallots---Green Shallots that didn’t get mature due to the weather. Use like green onions.
Delicata---Wonderful, sweet, moist delicata squash. This will keep for awhile so you don’t have to use it this week. To cook, cut in half, scoop out seeds, put a little oil on the cut side and bake on a cookie sheet or baking dish at about 350 until tender: about 45 minutes or so. Turn over, put in a pat of butter if desired and eat.
Cabbage---A piece of one of our large cabbages. Great in salads or sauteed/ braised up, added to soups, snacked on, etc. If the cut side turns brown, just slice it off: the cabbage inside is great and will last awhile.
Cauliflower---A piece to steam, saute, roast.

Eggplant with Sweet/Sour Sauce
Submitted by Adele Shirk

2 tsp fresh ginger

2 tsp garlic, minced
6 Tbps soy sauce

3 Tbsp sugar
3 Tbsp vinegar

3 tsp cornstarch
pepper flakes (to your taste)

3 - 4 small eggplant
2 chicken breasts, cut into thin strips

Mix together the first seven ingredients. Remove the skin from the eggplant and slice into thick strips (about 2"). Soak in water about a half hour. Drain. Fry the chicken in oil. Add the eggplants. Cover and cook until done. Remove lid and add sauce. Cook until sauce thickens.

Salad of Fennel, Arugula and Ricotta Salata
from Epicurious.com

1 large shallot, minced (1/4 cup)

2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil

10 cups loosely packed arugula*
1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced
3 ounces ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler

Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.
*Will need to adjust amounts for amount of arugula you are getting.

Pizza Pie Under the Sky with Rosso Pizzeria: November 18th. We will start at 3 and go until 5:30. Please bring lanterns as it will be dark at 5:30. Cost is $15/ adult and $5 for kids. Please RSVP
Please return all jars, lids, rings from a couple of weeks ago. Thank you very much.

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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!