Butternut Squash---Such a versatile squash for soup, side dish, or main event. Try the “kid and grown up loving” roasted squash recipe below or simply cut in half and bake until tender, scoop out squash and eat as is or mash up with a bit of butter. Simple soup is always another option.
Salsify---The hairy root. Salsify is also known as Oyster Root. Many people think it tastes like oysters. I think it tastes like artichoke hearts. Try the recipe below or just peel and add to soup or roast with other roots or the squash. If you roast it with the squash cook it for a few minutes before adding the squash as it will take a little longer. Try the basic recipe below if you want to really taste the flavor.
Lettuce---Wayne says this is probably the last time for lettuce for awhile as it’s too cold for it to grow very much more. Enjoy a salad or two and hope we get one more week’s worth next week.
Brussel Sprouts---Hooray! These sweet treats are here at last! Clean and either steam, or blanch and cut in half and saute with shallot or onion until tender. Best and easiest: steam and eat with a tad of butter.
Leeks---Leeks should be around all winter. Clean by slicing in half lengthwise, rinse out any collected dirt and chop all the tender parts including the inside green. Then use like onion. You could saute some and then add to roasted squash and salsify and any other roots you may still have hanging around.
Carrots---Eat raw or chop and add to roasted vegetables.
Broccoli---I still vote for just steaming and eating. Of course you can saute and top pasta or even roast. If you want a pasta topping, saute the leeks and add the chopped broccoli with broth and simmer until tender. That’s it!

Basic Boiled Salsify
from Michele Anne Jordan

4 Tbsp. freshly squeezed lemon juice

1 1/2 lbs. salsify
1 Tbsp. flour

2 tsp. kosher salt (to taste)
Put 2-tsp. lemon juice in bowl and add 2 cups water. Peel roots, one at a time, trim ends, cut 2 1/4” lengths and immediately immerse in the lemon water. Use a paring knife to remove any dark spots. Using a sharp utility knife, cut into medium julienne, returning immediately to lemon water.
Pour 2 1/2 cups fresh water into a small saucepan set over high heat. Whisk in the flour, remaining lemon juice and 2-tsp. salt. Drain the salsify and add it to the saucepan. When the water boils, reduce heat to medium low and simmer until the salsify is just tender, about 18 minutes. Drain.

Roasted Butternut Squash
From San Francisco Magazine
3 lbs. butternut squash (about 2 small)

2 Tbsp. olive oil
2 cloves garlic, chopped

Salt and pepper to taste
2 Tbsp. butter, cult into cubes

12 to 16 sage leaves*

Heat oven to 475 degrees. Peel the squash and scoop out the seeds. Cut the flesh into strips about as wide as a finger, then spread on a baking sheet and toss with the olive oil, garlic and salt and pepper to taste. Roast, turning once, until the squash is tender and well browned, about 30 minutes.
Melt the butter over medium heat and cook, stirring constantly, until it begins to brown. When the butter is walnut-colored, pour into a bowl with the sage leaves. Pour over the squash, toss and serve.
*I've made this a lot and never used the sage leaves. It also doesn't always get the butter at all although it is much richer with the butter.

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.