Pan di Zucchero---This means “sweet bread” in Italian and is a type of chicory. It is really, really good and addicting, at least for me. It is slightly bitter and if you’ve never had it, you may take a time or two to like it. It took me about three times. I like it raw but I love it sauteed up. Raw you can shred into a lettuce salad or make a salad on its own with some mild vinaigrette dressing. To cook, I chop up coarsely and saute in a bit of hot olive oil until it starts to wilt, then throw in a garlic clove or two, stir it around with a little salt. If you have any good Bleu Cheese Dressing, throw some of that on as well. For another twist, saute one or two of the chiles first or last if you roast the
chiles and add them.
Sugar Pie Pumpkin---This is a sweet pumpkin for pie, soup, muffins, what have you. Cut in half, scoop out seeds and bake, cut side down (rubbed with a bit of oil) at about 350 until tender. Then scoop out and blend up innards for any recipe that calls for canned pumpkin. Try stuffing it with some of the roasted roots or rice mixed with the chiles, and some leeks if you want a savory pumpkin.
Sunchokes---A gnarly looking root, this is a type of sunflower. Good raw or cooked. Sliced raw for salad or roasted with other roots, boiled and mashed with or without potatoes or other roots.
Carrots---For roasted roots with a few left over to munch on.
Chiles---A couple of red Anaheims and a Mulatto. Roast if you like and add to the chicory, make a sandwich or taco with cheese or just eat. Add one to the roasted roots if you make it.
Parsnips---A carrot like root. Make the roasted roots, add to a soup. Make oven fries: slice, put on cookie sheet with a bit of oil and bake until crispy.
Leeks---To saute up, to make the roasted roots. To clean leeks, slice down length of the leek and rinse layers to get out any dirt. Then chop up. I use most of the green part if it is tender.

Easy Roasted Roots
all amounts according to taste
Roots of choice such as Leeks, Onions, Sunchokes, Rutabaga, Parsnips, Carrots, (Beets), Garlic, Potatoes
Chop all roots into more or less equal pieces. Put into a large bowl and coat with about 2 Tbsp oil and a little salt and pepper (and herbs if you like). Put on a cookie sheet or baking dish (may need two pans). Bake at 375 - 425, turning every so often until they are crispy on outside and tender on inside. That’s it. Easy and delicious.

Sunchoke Gratin
adapted from Marcela Hazan’s Essentials of Classic Italian Cooking (from Mariquita Farms website)

1 pound sunchokes(Jerusalem artichokes) Salt
An oven-to-table baking dish

Butter for smearing and dotting the baking dish
Black pepper, ground fresh from the mill

1/4 cup freshly grated Parmigiano-Reggiano cheese
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Peel the sunchokes and drop them in salted, boiling water. Cook them until they feel tender, but not mushy when prodded with a fork. Ten minutes after the water returns to a boil, check them frequently because they tend to go from very firm to very soft in a brief span of time. Drain when done, and as soon as they are cool enough to handle, cut them into 1/2-inch slices.
Smear the bottom of a baking dish with butter, then place the sunchoke slices in it, arranging them so they overlap slightly, roof tile fashion. Sprinkle with salt, pepper, and the grated Parmesan, dot with butter and place the dish on the uppermost rack of the preheated oven. Bake until a light golden crust begins to form on top. Allow to settle for a few minutes out of the oven before serving.

Thanksgiving Boxes: All Thanksgiving week boxes will be made up on the Tuesday before Thanksgiving. They will delivered to wherever your usual pickup spot is. Please make a note.
Winter Boxes: Please if you want winter boxes, even if you think I know that you do, let me know. 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!