Celeriac---AKA Celery Root. This gnarly looking root has a mild celery flavor. Great for salads or saute, gratin, mash; a recipe below to check out. Here’s an easy way to peel it: cut off the top and the bottom. Then stand it on the bottom (so it’s flat). Slice pieces off from top to bottom until you’ve gotten it all off. This turns brown quickly (which won’t hurt you but might bother you aesthetically). To manage this, drop pieces into
water that has a little lemon juice and let them soak there until making salad/ cooking.
Ancho Chiles---These are called Poblanos when they are green and Anchos when red. They are a rich, meaty, flavorful (sometimes hot) chile. Roast, peel and de-seed if desired. Then add to sandwiches, stuff with cheese, chop up for the weekly quesadilla extravaganza! We will dry lots of these (well, actually Lee and Kara will) and sell them as chile pieces and powder all year long.
Red Radicchio---This slightly bitter green has an addicting quality. If you don’t like it at first, give it another (and perhaps, another) chance. Once I acquired the taste, I craved it all last winter and am sure I will again this year. Try it raw or roasted. I roasted it a few times last year: roasting takes some of the bitter and has a great flavor: depending on the size, cut in either half or quarters. Put a little olive oil on the cut side and score the top part with a couple of knife slices. Drizzle a little oil on top and bake in a hot oven (400) for about 10 minutes, then turn and bake another 10, turn and go for 10 more. Melt a little blue or maybe feta cheese on top and eat. You can drizzle it with Balsamic vinegar at this point as well. Alternatively, cook on the stove top.
Potatoes---One of my favorite foods as many of you know. Try the recipe below. It sure sounds easy and it must be good since A) it’s on the Mariquita Farms website and B) it’s by Deborah Madison and C) it contains potatoes and celery root and not much else. Talk about simple. Otherwise, bake, chop and roast, boil and mash.
Garlic---For this and that. You must need more by now. If not, it keeps!
Kohlrabi---The cabbage/ turnip combo. Good for salads, stir-frys, steams. Lee says it’s great just simply steamed up and eaten just like that. You may want to peel it; it’s up to your personal preference.
Green Tomatoes---Yes, it’s time for the green tomatoes. The basic recipe is to bread (or corn meal) sliced tomato pieces and then fry them in hot oil for a couple of minutes each side. There is a “repeat” recipe for stewed green tomatoes that is really good and easy if you don’t want to go the frying route.

Potato-Celery Root Cakes
from Deborah Madison thanks for Mariquita Farms

1 pound potatoes, peeled

1 pound celery root, peeled
3-4 Tablespoons oil

Salt & Pepper
Grate the potatoes and celeriac, mix together. In a heavy skillet heat half the oil over med. heat. Add half the potatoes-celery root mixture, making a layer about 1/2 inch thick. Season, then cover with the other half of the mixture. Press down on the cake and neaten the edges. Reduce heat to low and cook until the bottom is golden, about 10-15 minutes. Turn the cake out onto a plate, add the remaining oil, slide the cake back into the pan and cook the other side until golden. Storage: Wrap celery root in plastic and refrigerate for up to one week.

Stewed Green Tomatoes
from Joy of Cooking

2 Tbsp. minced onion

2 Tbsp. butter
2 cups sliced green tomatoes

3/4 tsp. salt
1/4 tsp. paprika

1/2 tsp. curry powder
1 Tbsp. chopped parsley for garnish
Saute the onions until light brown in the butter. Add the sliced green tomatoes. Stir and cook slowly until
they are tender. Season to your liking and garnish with parsley if desired.

Pizza Pie Under the Sky with Rosso Pizzeria: November 18th. We will start at 3 and go until 5:30. Please bring lanterns as it will be dark at 5:30. Cost is $15/ adult and $5 for kids. Please RSVP
Please return all jars, lids, rings from a couple of weeks ago. Thank you very much.

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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!