Romanesco Broccoli/ Cauliflower---Some people call this broccoli/ some cauliflower. It cooks up more like cauliflower but is a bit nuttier. This heirloom specimen is as delicious as it is gorgeous. Use with any recipe for either broccoli or cauliflower.I just steam and eat. Why mess with anything else? You could make a simple cheese sauce or saute and top rice or pasta. Try one of the recipes if you like. One calls for broccoli but you could use this.
Cauliflower---Steam and eat. Mix with the romanesco or try the recipe below. You get half of each of the romanesco and the cauliflower as they are each too big and we want you to try both.
Fennel---Great sliced or grated for salads, or really great (in my opinion) cooked up. Try braising with onion/ garlic until really limp, roast up in oven or try the recipe below. It sounds good.
Chard---Now that we have had a few frosty nights the chard is even sweeter. Wash, chop up and saute with garlic until limp. Then eat! You can also make “pesto:” put clean chard into a food processor with lots of garlic, olive oil and Parmesan cheese. Add pine nuts if you like. Blend up and put over pasta just like basil pesto. We did it the other night as an experiment =good!
Garlic---This is it for the garlic this season. If you need any more come by the farm stand as we still have a little bit there. While at the farm stand, go out into the field and see the vegetables.
Rutabaga---Try boiling and mashing like potatoes or chop and roast up. Try baking with honey: Try it raw as a dip or sprinkle a bit of chile powder and lime or lemon juice on it for a low calorie appetizer.
Beets---Roast, steam or boil. For a quick meal: chop up beets, rutabaga and fennel into bite size pieces. Put in a pan/ cookie sheet with a bit of oil and chopped garlic. Roast at about 375 for about an hour, turning every so often. Add
whatever spices you may like/ salt and pepper and you’re good to go!
Winter Squash---Delicata. Sweet!!! Cut in half/ bit of oil on cut side. Bake cut side down, with a bit of water to prevent sticking, for about 45 minutes or until tender. Turn over, add a bit of butter and yum!!!

Julia's Cauliflower Soup
from the Mariquita Farm website

1 head broccoli romanesco or cauliflower, freshly harvested
1-2 onions, chopped (substitute leeks, green onions, green garlic, depending on the season)
small amount olive oil vegetable or chicken broth: about 4 cups
milk(optional) to thin out soup
Cook up onions in the oil in a dutch oven, then add florets and cook everything over medium heat until browning somewhat. Add broth and cook another 20-30 minutes until everything is well cooked. Cool slightly, then puree with immersion blender or blend up. Thin soup with milk if desired. Season to taste with salt and pepper.

Broccoli with Lemon Sauce and Pecans
thanks to Lisa (from the Internet)

Sauce: 2 tsp cornstarch

1/2 cup chicken broth
1/4 cup lemon juice

1 Tbsp sugar
1 Tbsp lemon zest

3/4 tsp pepper
1 Tbsp butter

2/3 cup chopped pecans
1 (1 1/2 lb) broccoli spears, cooked
Combine cornstarch, chicken broth and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in sugar, lemon zest and pepper. Heat thoroughly. Melt butter in a small skillet. Add pecans and saute until golden brown.
To serve: arrange broccoli on serving platter. Spoon sauce over broccoli and sprinkle with pecans. Serves 6.

Fennel with Parmesan Cheese
from The Victory Garden Cookbook by Marian Morash

2 lb fennel bulbs with 1 inch stalks

1/2 cup grated Parmesan
3 Tbsp butter

Salt and pepper

Wash and trim fennel bulbs and blanch or steam until tender but firm, 8 - 15 minutes (or less if freshly picked). Cool to touch and quarter, leaving a thin layer of the core to hold the fennel together, and arrange, cut side up, in a buttered 1 1/2 qt. baking dish. Cover with grated cheese and dabs of butter; season with salt and pepper. Bake in preheated oven for 20 to 25 minutes or until the cheese is brown.

Weekly Boxes Continue until December 20. Monthly Boxes start the 2nd Week in January. Please let me know if you are interested in the Winter Boxes.


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.




VOLUNTEERS STILL NEEDED: We could really use some help with winnowing the beans. It is a low key, rather relaxing experience consisting of helping to clean the beans as they are pushed over the “wind” of a fan. If
you’d like to check it out, call or come by the Farm Stand and we’ll show you how it’s done.




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.



PICKLE NEWS: PICKLES! We have pickles! For those of you who remember from last year, we have great old fashioned dill pickles. They are fermented in a crock the old fashioned way and are crisp and slightly sour. Come have a taste and get a few pickles.






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!