Cauliflower---Just look at this beautiful cauliflower! Steam and eat or make Faux-tatoes: mashed potatoes using cauliflower in place of the spuds, or try the recipe below for a simple and satisfying soup. If you have celery left over put a bit of it into the soup if you make it.
Sugar Pie Pumpkin---This is for your pumpkin pie if you are so inclined. To prepare simply cut in half, scoop out seeds and bake, cut side down (with a tad of oil and water) for about 45- 60 minutes or until very tender. Then put into processor or blender and blend until smooth. This gives you the meat for soup and pie recipes. This is much better than what you get in the can. Try it, it’s definitely worth it.
Leeks---We think you should make the soup recipe below. It’s just like leek and potato but with cauliflower. I guess we could call it Faux-tato and leek soup. To clean leeks, slice down the length and run the layers under water in case any dirt has collected there. Then slice up all the tender parts including the tender green inside. If you don’t make the soup, leeks are great just braised (sauteed with a bit of water, covered) and served on their own as a side dish.
Rutabaga---Tasty root. You can roast these up and eat with a bit of butter or boil like potatoes and mash with a little milk and butter. Add some to the faux-tatoes if you like.
Cabbage---For cabbage salad, cooked and added to soup, or sauteed or even steamed. This should keep a good long time in the fridge. Just cut off the edge every time you use it.
Kale---Great sauteed up with a bit of water and garlic, onion or leek (or shallot) until nice and tender. This would also be tasty chopped and added to the leek and cauliflower soup or even the faux-tatoes to add color.
Chiles---Poblano. Roast, peel and add a bit of cheese for one more stuffed chile before winter is here to stay.

Leek and Cauliflower Soup
from allrecipes.com on the Internet

2 tablespoons olive oil

3 tablespoons butter
3 leeks, cut into 1 inch pieces

1 large head cauliflower, chopped
3 cloves garlic, finely chopped

8 cups vegetable broth
1 pinch salt and freshly ground black pepper to taste
1 cup heavy cream
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
.Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Easy Pumpkin Pie

2 cups pumpkin puree

3/4 cup granulated sugar
1/2 tsp salt

1 tsp cinnamon
1/2 tsp ginger

1/2 tsp cloves
(can use pumpkin pie spice in place of the three spices above)
2 eggs

1 can evaporated milk
1 unbaked 9 inch pie crust

Beat the two eggs. Blend all the other ingredients together with the eggs. Put into an unbaked 9-inch pie shell. Bake at 425 degrees for the first 15 minutes. Then reduce the heat to 350 and bake for another 45 to 50 minutes until knife is mostly (but not totally) clean when put into the middle of the pie. If you don't want a crust you can bake the custard in a greased casserole dish. If the crust is getting too dark too fast, put a "shield" around it with aluminum foil.

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.