Butternut Squash---A versatile and oh! so scrumptious squash. Cut in half, scoop out seeds and bake, cut side down until tender (a little oil and water if you like, on the pan). It will cook up in less than an hour at about 350 or 375. Then just scoop and eat. Another idea: peel, cut into french fry shapes, put a little oil on the pan and cook for about 15 or 20 minutes before turning; cooking until most of the sides get a little brown. If you want this really decadent, pour a tad of melted butter over the “fries.” Make a nice butternut squash soup, or..........
Onion---You didn’t get an onion last week, so we figure it’s time for another one.
Cauliflower---Steam, saute or roast. Easy. Raw is also nice. I’ve been eating a lot of it that way lately.
Pea Shoots---You can treat these like spinach. Chop finely and saute up with a little garlic if you have it or substitute a finely chopped onion if you don’t. Cook until just wilted and eat away. Sweet! Mix some with the escarole either in a salad or cooked up.
Escarole---This looks a bit like a head of lettuce and it is kind of like it but (sometimes) with a bit of a bite. There is not too much bite in this particular one, however. Use some for a salad with a light vinaigrette dressing and/ or chop some up and saute either alone or with some of the pea shoots and mustard greens. For a salad we would mix a little olive oil and garlic with lemon juice, adding a chopped apple or persimmon if we had one, otherwise just  the leaves and dressing. Here’s how I saute it: heat oil, add chunked up escarole and stir around. Throw in some chopped garlic, stir until wilted. Add good Bleu cheese for added ooh lah lah and eat.
Celery---This is your celery for Thanksgiving, so make sure you save some of it for the dressing. Make soup, eat lots of peanut butter and celery, saute with some cauliflower and/ or greens.
Tender Mustard Greens---These can be sauteed up with the other greens or used for salad.
Jalepeño Chiles---A few chiles for this or that. Chop one up and saute with the greens. Do another one with some cauliflower. Spice up a butternut soup or curry. So many options. Remember, to reduce or eliminate most of the heat, pull out the membrane that holds the seeds.

Risotto with Greens
from Mariquita Farms website
Julia says, “No greens will be wasted! If you are not sure how to use your greens, make this for dinner!

1 small onion, finely chopped

2 T. olive oil

1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (Radish greens, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced

2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste

1 c. grated Parmesan cheese, optional
Saute onion in olive oil in a small stock pan. Add risotto and saute until golden. Add greens and garlic; saute until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.

Thanksgiving Boxes: All Thanksgiving week boxes will be made up on the Tuesday before Thanksgiving. They will delivered/ picked up at your usual pickup spot. Please make a note.

Invoice Info: We are trying to go with less paper and are attempting to send invoices out via e-mail. If you are not getting an e-voice? pls let me know.

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!