Potatoes---You will probably be mashing these. For "fancy" mashers, sauté some chopped onions until nice and caramelized and add them to the mashed potatoes. Extra yummy!
Marrowfat shell beans---The hot weather allowed the last planting to grow to maturity and produce these beans. Shell and sauté some onion/garlic/shallot. Add broth or water and the beans and simmer until tender, 10 to 15 minutes. You can add these to soup (turkey) or any soup for that matter and they would be superb.
Violet Queen Broccoli---Use for a beautiful side dish on Thanksgiving. Lightly steam and enjoy.
Lettuce----Some people have salads on Thanksgiving, some people don't. Use for salad or sandwich or garnish.
Acorn Squash ---For use on Thanksgiving or beyond. Remember, these will hold up for months. When you use, cut in half. Add a bit of oil to the cut side and bake cut side down in a pan with a touch of water at about 340 for about 40 minutes or until soft like a baked potato.
Munchkin Pumpkins---Little pumpkins for decoration and consumption. Try stuffing them. Cut the tops off and scoop out the seeds and stuff with some breadcrumbs, or rice and a bit of cheese or mushrooms and a bit of meat of choice.
Carrots---Slice and use for appetizers on Thanksgiving. Shred some and add to a salad to make it so beautiful and delicious. Steam some up for a side dish. Snack on as many as you like.
Parsley---Just a bit for this or that!

After Thanksgiving Turkey Soup
From an old "Menu" with apologies to all you vegetarians
      To make a broth, cut up a turkey carcass and cover with 2 to 3 quarts of water. Add one cup chopped carrots, celery, onions, sprigs of parsley, bay leaf, tsp. of thyme and a few peppercorns. Bring to a boil, partially cover, and simmer for about two hours. Strain the broth pressing the vegetables' juices into the broth. Remove any meat on the bone and set aside.
      Add one cup chopped winter squash to the broth and simmer until you have reduced the broth to between 8 and 10 cups. This may take about 45 minutes. Mash the cooked squash against the side of the pot to thicken the soup or else remove the chunks, puree with a bit of the broth and return to the pot.
      Slice a couple of carrots, one cup or so of broccoli, potatoes, 1/2 cup rice, chunks of leftover turkey meat and any of the leftover vegetables you think might be good. Cook until everything is cooked.
      For thinner, less rich soup, leave out the winter squash.

Kitchen Sink Soup

      Sauté up onion and or garlic. Add some broth and some marrowfat beans. Cook until almost tender. Add some broccoli, celery, potatoes, carrots and some winter squash if you like. Any other vegetables that may be hanging around can be thrown in as well. Cook until everything is tender. Good with a touch of cheese.






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EGGS---Lee's 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.

GE FREE SONOMA COUNTY NEEDS YOUR HELP: Lawn signs will be available this week for those of you who would like to show your support for the initiative calling for a 10 year moratorium on genetically modified plants and animals which is on the November ballot. If you would like one you can give me a call at 837-8366. Thank you. We really need to get the word out about the importance to small family farmers that this moratorium pass. For more info you can go to gefreesonomacounty.org. Thank you so much.






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.