Eggplant---The eggplant has held up nicely in spite of the storms. I made the Ukrainian Eggplant Stew on Sunday. It was pretty good. It was in the Menu a few weeks back in case you want to try it. Here are more ideas: chop some up and add to the tomato soup if you make it; slice and brush or spoon a bit of oil onto the slices and bake on a cookie sheet for about 10 minutes/ side at 375 or so, or saute up in a bit of oil or bread and saute.
Lettuce---More salads, more garnish, more sweet crunch.
Green Onions---These are sweet and versatile. Ad some to the soup if you make it. Add some to one or more salads. Use the whole thing. The green part is tender and good as well.
Tomato Sauce/ Juice***---Lee and Kara made this up last week. It is tomatoes that have been cooked and strained for a nice sauce/ juice. You need to use it within the next few days or else freeze it. If you freeze it, take it out of the glass jar and freeze in some other container. Here are some ideas: drink, make Bloody Marys, make a creamy soup, add it to some sauteed garlic/ onion and add some chopped eggplant for a nice soup or pasta. Here’s a basic cream soup to try: Melt 2 Tbps butter and saute a green onion or two. Add 1 1/2 - 2 Tbsp flour and cook for a minute or two, stirring the whole time. Slowly add a cup of milk and keep stirring on medium to low heat until it thickens and starts to simmer. At this point add about a cup or more of the sauce and any other seasonings you may want. If you want to use the whole pint, then double the roux. Experiment!
Butternut Squash---Sweet, very versatile winter squash. Cut in half, scoop out seeds and bake (I do it cut side down) until tender or peel, cut into french fry shape strips, put on lightly oiled cookie sheet and bake at about 375 for 30 or 40 minutes until toasty brown and tender: turn once or twice during this time to brown all sides, then eat! Make soup. We have a great butternut soup recipe that involves our chipotles but there are lots of variations of butternut soup. I put one in below.
Tomatillos---One last gasp for tomatillo salsa. Take off papers, rinse if you want, then roast or char to soften the tomatillos. Put into a blender with chile(s), green onions, cilantro (if you have it), lime or lemon juice (if you have it) and a little salt to taste. Easy and delicious.
Chile(s)---One or two for the salsa/ soup. Potluck. If you want less heat, take out membranes and seeds.
Garlic---For here and there, hither and yon.

Butternut Squash Soup from the FoodNetwork.com

1 butternut squash, peeled

Nutmeg
2 tablespoons unsalted butter

Salt and pepper
1 onion, chopped*

6 cups chicken stock**
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
* Use a few green onions if you don’t have any more large ones.
** Lots of the reviewers said to use four cups; that six was too many and the soup would be watery. Depends on the size of the squash. http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html

Meal in the Field with Rosso Pizzeria: We are planning another Meal in the Field: Pizzza Pie under the Sky! John from Rosso Pizzeria is bringing his mobile pizza oven to the farm on November 18th from 2 - 5. Details to follow but for now, Save the Date!
KSRO 23rd Annual Recipe Contest is featuring BEANS! Deadline is Nov. 4th. I tried to paste the flyer in here but am not able to. For more info, e-mail steve@ksro.com
***IMPORTANT! PLEASE RETURN JARS/ LIDS/ RINGS. WE NEED THEM BACK. THANKS!

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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!