Chard---Try the tasty recipe below. It is one of the forgiving recipes. If you don't make the recipe, simply wash and either steam or sauté with some garlic and olive oil. Remember, a lot makes a little.
Red Sweet Peppers---Just a couple in case you make the recipe. If you don't, roast them up and keep in the fridge and use in sandwiches or stuff for a nice meal.
Corn---Corn in November? Yep…and there aren't even very many worms. We waited the little buggers out. They've all gone to sleep for the season. Enjoy. This really is it (I think!?)
Lettuce----Our friend Jill Nussinow, who wrote The Veggie Queen cookbook, was on KPFA on Monday and she told all the listeners they should be eating a BIG salad every night. So make a few BIG salads. Use some for a sandwich,of course.
Onions ---If you make the recipe, you need onions. We think you probably need onions anyway.
Garlic---You can add this to the recipe or any recipe for that matter.
Celery---These celeries are incredible. These will last well until the end of November. They may take up half of your refrigerator space! You can chop off the upper leaves and use for soup stock or feed them to your chickens! We are storing a couple of our celeries outside in the cool and they're holding up okay.
Pie Pumpkin ---This is for making pie! It is a sweet sugar pumpkin but if you don't make pie you can just eat it up. Cut in half and put a bit of oil on cut side. Bake cut side down in a pan with a bit of water. Bake at 350 until tender, about 45 minutes. For pie, scoop the meat out and put into a blender or processor. Then you can use that for any recipe that calls for pumpkin puree. The puree freezes great by the way if you get too much for a pie and want to save some for later.

Chard,Tomato and Cheese Casserole
Courtesy of Carol Pirrung (Carol's recipe was double this one)

1 Tbsp. olive oil

1 bunch Swiss Chard
1 - 2 red peppers

1/2 large onion, chopped
1 cup packed grated Monterey Jack cheese

1/4 cup grated Parmesan cheese
1 large tomato, thinly sliced

Grease an 8 by 8-inch glass baking dish. Heat a bit of oil in heavy large Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to a colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining oil in a large heavy saucepan over medium heat. Add peppers, onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Press vegetable mixture between a couple of layers of paper towels to squeeze out excess moisture. You may need to repeat two or three times. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season with salt and pepper. Sprinkle remaining cheeses over. Cover with foil. Bake at 350 for about 40 minutes.

What I did: I squeezed too much liquid out of the chard and it was too dry. I added a bit of tomato juice to moisten. I used Romas instead of round tomatoes since that's all I had. I kept the ribs in the chard. It was fine. I added thinly sliced potatoes and a bit of cooked chicken pieces into the whole thing.
Carol's suggested variations: Use 1/2 spinach and 1/2 chard. Reduce cheeses by half. Use shallots in place of onions. Layer with sliced Yukon gold potatoes.




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EGGS---Lee's 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.

GE FREE SONOMA COUNTY NEEDS YOUR HELP: Lawn signs will be available this week for those of you who would like to show your support for the initiative calling for a 10 year moratorium on genetically modified plants and animals which is on the November ballot. If you would like one you can give me a call at 837-8366. Thank you. We really need to get the word out about the importance to small family farmers that this moratorium pass. For more info you can go to gefreesonomacounty.org. Thank you so much.






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.