Broccoli---We have lots of broccoli at the moment so that means you get to share in the wealth. We think you should make some nice broccoli soup or make a nice pasta/ rice/ other grain topping by sauteing with shallot a bit of celery and a touch of parsley.
Butternut Squash---Lee says to make sure you eat your winter squash even though it will store; otherwise you may end up with a pile of it. She has been doing lots of interesting things with it: First, bake it by cutting in half, scooping out seeds, rub cut with a bit of oil, and bake, cut side down until tender. Then eat as is, or scrape out and add to soup or pasta sauce (it thickens it and adds a great flavor). Try adding to pancake batter and don’t forget to share some with the family dog(s). They love them too! If you want to make a soup, here’s the basics of Phil’s Butternut Squash Soup: Peel squash, cube and simmer in broth with chopped onion and garlic until tender. Puree until smooth and add a bit of lemon juice, curry powder and cumin to taste (about a teaspoon each). Reheat and top with a gremolata which is a blend of chopped walnuts, parsley, lemon zest and chopped garlic. We will be giving you the “official” recipe soon.
Celery--- Make some chicken soup, or better yet, stone soup! Clean up a stone and put it in first, saute some shallots and onions if you have any, add celery, broccoli, parsnips, chile and any leftover vegetables you may have and you’ve got Stone Soup which cured Wayne of his two day cold!
Parsnip---The long, pale, root Good for soup or for roasting. If you make chicken or stone soup this would make a fine addition: just cut it into chunks. Try the recipe below. We haven’t but it sounds good and easy.
Baby Leaf Salad Mix---Speaking of which, here are makings for a salad. Lettuce and frissee. Not washed, but direct from the field.
Shallots---Since we are done with garlic we think you should have some shallots and use them in place of the garlic. They are sweet and special.
Chile---Golden Cayenne. These chiles are hot and my favorite. Just need one to spice up whatever you like.
Parsley---In case you make the gremolata or to add zip to salad or pasta sauce.

Braised Broccoli
from Joy of Cooking

2 lbs. broccoli*

1/4 cup chopped carrots or celery
1/4 cup chopped onion (shallots?)

Chicken stock
Au Gratin I or II
Cut off tough stems and slice the broccoli. Wash and drain. Place in an oiled baking dish the celery or carrots, the onions and the broccoli. Cover with the broth. Bake, covered, until they are tender, about and hour. Serve as is or mix dry bread crumbs and dots of butter over the vegetables and bake or broil until they make a golden crust.
* Adjust amounts to whatever you like

Pureed Parsnips
from The Victory Garden Cookbook

2 lbs. parsnips*

1 tsp salt
3 - 4 Tbsp butter

1/3 cup heavy cream
Salt and pepper

Peel parsnips and roughly chop them. Cover with water and add salt. Bring to boil, cover and cook slowly for 7 to 10 minutes, or until tender; drain. Puree with butter in a food mill or processor. Add cream and season to taste.
Options: Puree with sour cream or yogurt instead of cream.
*Adjust amounts to your liking.

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.