Celery---Celery for stuffing, celery for dips, celery for soup...celery and peanut butter. Many uses for celery on Thanksgiving and beyond! There’s a simple recipe for celery soup and a stir-fry celery recipe below. By the way, chewing celery supposedly uses up more calories than the calories obtained from the vegetable itself! So chew on a few sticks while preparing or enjoying the holiday feast.
Acorn Squash---We had these the other night at Lee’s to make sure they were okay for all of you. They passed the test with flying colors. They just may be a bit hard to get into. Lee used a saw and suggests you do the same. After getting them open, roast with cut side down in a bit of water at about 350 until tender, 30 to 45 minutes, then add a bit of butter and you’re good to go. Give everyone at the table a half if you can.
Lettuce---A salad is always a nice idea. Make a nice big salad. Don’t need much dressing. This lettuce is so sweet it speaks for itself. “Best lettuce I’ve ever had,” was recently heard more than once at the Farm Stand.
Spinach---Nice spinach right from the field to you. Add some to the salad or steam or saute. Add some to a quiche or simple scrambled eggs.
Onions---We hope you get enough to do all of your holiday cooking.
Parsley Root---Use the parsley tops for stuffing and the root to roast up or add to soup for a nice subtle flavor enhancement. Try a little in the celery soup just for the heck of it.

Cream of Celery Soup
from The Joy of Cooking

1 Tbsp butter

1 cup or more chopped celery with leaves
1/3 cup sliced onion

2 cups chicken stock
2 cups milk, divided

1 1/2 Tbps cornstarch
2 Tbsp chopped parsley

A grating of nutmeg (optional)

Melt the butter and add the celery and onion. Saute for two minutes. Pour in stock and simmer for 10 minutes. Strain or puree the soup. Add the 1 1/2 cups of the milk and bring to boiling point.
Dissolve the cornstarch in the remaining 1/2 cup milk. Stir gradually into the hot soup. Bring to boiling point and simmer about 1 minute. Add a grating of nutmeg if desired. Serve with the chopped parsley.

Stir-Fried Celery and Carrot Strips
from Fast and Healthy Ways to Cook Vegetarian

2 - 3 Tbsp salad oi

l 1/4 cup chopped onion
5 - 6 cups thinly sliced celery ribs, cut crosswise or at an angle

1 Tbsp soy sauce
1/4 cup toasted sliced almonds

2 - 3 carrots, cut in julienne (matchstick) strips
Heat oil in large skillet. Add celery, carrots, and onions. Saute until almost tender, about 6 minutes. Stir in soy sauce and almonds. Cook and stir until celery is tender-crisp, about 2 minutes longer.

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.

BOXES CONTINUE: The regular season continues after Thanksgiving. We go until December 21 for the regular season and then will start up on January 9 for the monthly winter boxes which will go monthly until the end of May when the weekly boxes will start up again.
WINTER BOXES will be the same size as the weekly boxes. We just don’t have enough variety to go every week but we do have enough to go once a month. The price is the same as it is now. If you want the boxes please call or e-mail and make sure I have confirmed it with you. You can sign up for the five months or the whole season. Whole season subscribers will get a discounted rate.