Winter Squash---Delicata. So moist and sweet. Easy to prepare. Cut in half lengthwise and scoop out seeds. Put a bit of oil on the cut part and bake, cut side down for about 45 minutes or until tender like a baked potato. Turn over put in a pat of butter and enjoy
Onions---Two largish or one giant onion. If you make the soup, bear in mind that these are probably bigger than the big onions they are talking about. If you use part of the onion, store by putting on a plate with the cut side down. These onions are extremely sweet and flavorful when cooked but are also mild and can be used in salads or on sandwiches.
Chard---This chard has aphids. To get rid of them, soak in a sink of water. Most will float to the top. Rub off the rest of them. They won’t hurt you even if you eat them but we’re pretty sure you would prefer to leave them in the sink. This chard is so delicious. Here’s what I like to do: chop up and saute in some oil with a bit of onion or garlic. Cover and cook slowly until tender. This is good paired with the winter squash.
Red Cabbage---Eric of Millennium made the most delicious salad the other night with this cabbage. We have re-created it for you below. Try it or something similar.
Persimmon---Our friend and neighbor, Kim, grew these and we thought we’d share them with you so that you can try the special salad recipe below. If you don’t make the salad, just eat. They are so good.
Green Tomatoes---It’s that time again. Time to rent the video and make fried green tomatoes. Basic recipe: slice tomatoes about 1/3 in. think, coat both sides with cornmeal and fry in a couple Tbsp of oil until both sides are golden.
Carrots---A few carrots for a salad or to munch on for the week.
Cauliflower---Purple and maybe some white. Try pan roasting: Stir around in a little olive oil and garlic and put on stove top (cast iron if you have it) pan. Cook, stirring quite a few times, until tender. It takes about 20 mins or so, otherwise, just steam and eat with our without butter or other topping.

California Onion Soup Zinfandel
thanks to Roxie, from The New West Coast Cuisine by Linda West Eckhardt

4 cloves garlic

salt and cayenne pepper to taste
4 large yellow onions

8 thick slices French bread, toasted and slathered with butter
1/4 pound butter

4 Tbsp flour
2 qts rich beef broth*

1 cup zinfandel
1 cup grated Swiss cheese

fresh parsley sprinkled over before serving
In a medium sized soup pot saute onions in butter over VERY LOW heat, stirring from time to time until onions completely lose their shape, turn a lovely golden caramel hue, and give off a divine browned sugar aroma (takes about 20 minutes). Sprinkle flour over and cook, stirring for 3 minutes. Pour in stock and wine and simmer, uncovered, for 30 minutes. Season to taste. Pour servings into heat proof soup bowls in which you have placed a piece of toasted, buttered French bread. Top with generous sprinkle of cheese. Run under broiler to brown.
Serve immediately. Makes 8 servings. * Can use other type broth

Red Cabbage and Persimmon Salad
as told to me by Eric Tucker from Millennium Restaurant in San Francisco---all amounts approximate by the way

Dressing: 1 Tbsp Japanese Pickled Ginger (available at Asian markets) and some of the juice from the jar
3 Tbsp Sweet White Miso

4 Tbsp Cider Vinegar

1 Tbsp Agave nectar (or can use Honey)

about 1/2 cup Grapeseed or light Vegetable oil. Blend all that together.

Shred the cabbage, add a few very thinly sliced sweet red onions (I think you could use the ones from today), chop persimmon and mix all that together with the amount of dressing suitable for the amount of cabbage you use. Add mint and basil leaves if you have them. Eric said it would still be great w/out the herbs.

IMPORTANT NOTICE: We are going to extend our season this year to go weekly until the end of January. We will then go monthly until the end of May. The Farm Stand stays open all winter.
If you want to continue into January, pls let me know ASAP. We will be limited to 50 per day.










l

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!


.


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!