Potatoes---Mashed, baked, roasted, or anyway you like! There are endless ways to cook these up. Have you roasted any yet? Here’s how I do it: Cut up into bite size pieces. Roll around in a baking dish with a touch of olive oil and chopped garlic. Bake at about 375 for about an hour, turning once in awhile to get all sides brown.
Cabbage---This is an essential ingredient in the borscht. If you don’t make that try braising with a bit of the onion and oil just until tender. Add salt and other spices to taste. Make Lisa’s cabbage salsa using cabbage, tomatoes, lime juice and jalapeño chiles: use chopping blade from food processor and chop up cabbage, tomatoes to taste, and one
or two chiles. Mix it all together and squeeze lime juice over it. It is really good.
Beets---We have given you a recipe for borscht. Try it! It’s easy and really good. There’s also one for baked beets. One more idea is to boil in water with vinegar. This kind of pickles them at the same time as cooking.
Corn---Did I say last week’s corn was the last? Looks like I was wrong. Here’s a couple more ears.
Summer Squash---Just a bit to mix up with corn and tomatillos: saute up with oil and garlic and onion. Add chopped tomatillos and cook until tender. Stuff into tortilla of choice with a bit of cheese (or not).
Tomatillos---Just a bit to make a nice salsa or mix up with the summer squash and corn for a quick saute. Easy salsa: Boil tomatillos with a bit of water, onion and/ or garlic and chile. Blend up when tender. Salt to taste.
Chile---Aji. A hot chile. Carefully remove the membrane/ seeds to take out the heat.
Garlic---For almost all cooking needs.
Endive/ Lettuce--- Make a couple of salads this week. That salad from a few weeks ago with the beets, good Bleu cheese and balsamic dressing got rave reviews so try that if you haven’t yet.

Beet Borscht*
adapted from the Joy of Cooking

1/2 cup chopped carrots*

1 cup chopped onions
2 cups beets

1 Tbsp butter
2 cups stock

1 cup shredded cabbage
1 Tbsp vinegar

Sour cream and black pepper
Chopped potatoes, optional

Chopped celery, optional
Chop the carrots, onions, beets, potatoes, etc. until fine. Barely cover with boiling water and simmer gently for about 15 mins. Add butter, stock, cabbage and vinegar and simmer until tender, about 15 minutes. Serve with a dollop of sour cream and optional sausage.
*There are lots of versions of borscht. It is what you call a forgiving recipe. This recipe calls for carrots but some of the other ones I looked at don’t. Some call for tomato paste as well. Lee says she puts everything in the food processor to make the prep really quick. This is also really good the day after.

Baked Beets with Balsamic Vinegar, Marjoram and Garlic
Submitted by Amy Catelani Windrem (in 2004), via Jamie Oliver, The Naked Chef Takes Off


1 pound fresh raw beets, preferably golf-ball size
10 cloves garlic, unpeeled and squashed
1 handful of fresh marjoram or oregano, leaves picked from stems
salt and freshly ground pepper
10 tablespoons Balsamic vinegar
6 tablespoons extra-virgin olive oil.
Preheat oven to 400 degrees. Tear off around 5 ft of aluminum foil and fold it in half to give you double thickness. If you can only get larger beets, halve them (or make them the size you want) to speed up the cooking time. Place them in the middle of the foil with the garlic and marjoram (or oregano), season generously with salt and freshly ground pepper, then fold the sides in the middle. Before you seal the foil, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Put on a baking sheet and place in the preheated oven and cook for around 1 hour, until tender. Serve in the bag at the table---lovely.

Blazing Pumpkins Returns: Once again we will host a Blazing Pumpkins event. On Wednesday, Halloween evening, come by the Farm Stand and carve up a few Jack-O-Lanterns. Bring carving implements and votive candles if you have them. We will put the carved “Jacks” along Airport Blvd for a beautiful display. Come on by and help out or have a look!
Remember we’re open, Rain or Shine!

The Weekly Boxes continue until December 20. We still have more than two months of vegetable boxes!!

VOLUNTEERS STILL NEEDED: We could really use some help with winnowing the beans. It is a low key, rather relaxing experience consisting of helping to clean the beans as they are pushed over the “wind” of a fan. If
you’d like to check it out, call or come by the Farm Stand and we’ll show you how it’s done.




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.



PICKLE NEWS: PICKLES! We have pickles! For those of you who remember from last year, we have great old fashioned dill pickles. They are fermented in a crock the old fashioned way and are crisp and slightly sour. Come have a taste and get a few pickles.






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!