Leeks---In the same family as onions and garlic, leeks have a slightly sweeter, milder flavor than either of them. I use them interchangeably with recipes calling for onions (if I have leeks, and don’t have the onions). They are wonderful roasted and really great in soup. The leek and potato soup recipe below is a repeat of many years and is tried, true and easy.
Potatoes---Leek and potato are a great combo. You can use the potatoes up this week as you will be getting more next week for the Thanksgiving feast you may be preparing.
Butternut Squash---A truly versatile winter squash, butternut is good for soups, stir-frys, roasted “chips” and roasted in half. It is firm enough to hold up on its own in a soup but you can also cook and blenderize it. Try these chips: peel and cut into french fry shaped strips. Put on a cookie sheet w/ a bit of oil. Bake at about 375 for about 15 - 20 minutes. Turn over and bake another 15 to 20 until tender and brown. That’s it! Try the soup recipe from a few weeks ago. Save it for Thanksgiving: cut in half, bake w/ cut side down (bit of oil) for about 45 minutes - hour. Scoop out innards. Blend up. Great dish.
Onion---Both onions and leeks. What luck! These onions should be used in the next few weeks. They won’t store as long as some you will get later on. You’re getting more onions next week due to Thanksgiving recipes.
Salad Mix---Lettuce, arugula, endive and radicchio team up for a delicious salad blend. Make a few salads or add to sandwiches, use for garnishes, etc. This is not washed, by the way.
Kale---Siberian. Now that it has frozen, the kale is even sweeter. Try some sauteed up or better yet, throw some into the leek and potato soup at the end. Make some green mashed potatoes.

Leek and Potato Soup

2 Tbps to 1/4 cup olive oil and/ or butter

1 med size onion or more leek
2 1/2 cups chopped leeks

1 qt chicken broth or water
2 - 3 cups chopped potatoes

Salt and pepper to taste
1 - 2 cloves garlic Milk or cream, optional
Chopped Kale (optional)

Saute leeks and onions until leeks are nice an golden, about 10 minutes. Add garlic and saute for a bit. (Add a little water/ broth during leek cooking if you need to in order to prevent it from sticking to the pan.) Put the cut up potatoes into the pot along with the broth. Simmer until tender, 15 to 20 minutes. Add some chopped kale if you like and milk or cream (optional). Mash up with a potato masher or an immersion blender. Serve with shredded cheddar cheese.
NOTE: Take all these proportions with a grain of salt, so to speak. I just take a couple of leeks and a couple of garlic and a nice handful of potatoes and sometimes more than a quart of broth. I never use milk/ cream; just the broth.

Pizza Pie/ Polenta Under the Sky with Rosso Pizzeria is this Wednesday! John is now making polenta as well to warm us all up. 3 - 6:00, only $15!

Thanksgiving Week: All deliveries will be the Tuesday before Thanksgiving.
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!