Marrowfat Shell Beans---Hope you all enjoyed these beans last week. You get another (last) round of them. Shell, rinse and add to sauteed onion/ garlic/ shallot with a bit of broth or water and simmer about 15 or 20 minutes until tender to your liking. Eat just like that or add to soup or top pasta.
Melon---Santa Claus/ Christmas. These melons can be stored but we think you should just eat them. If you do store them, don’t let them get too soft. We had a wonderful salad on Sunday courtesy of Eric from Millennium. He just mixed the cubed melons and pohas together with a touch of fresh mint.
Pohas---A sweet/ tart tropical fruit. Take off the paper and either eat or make a nice melon, poha salad. Slice the pohas in half or quarters for the salad. If you want to make it more elaborate add roasted/ chopped walnuts, celery, red pepper with a dressing of (perhaps) a mix of honey, lime juice, vinegar and oil.
Beans---Green. Steam or blanch quickly. Then eat or saute up some onion and stir beans around until blended.
Green Tomatoes---Two green tomato recipes below. You can rent the movie, Fried Green Tomatoes, if you really want to get into it! Fun and yummy at the same time.
Onions---We’ve had a few requests for more onions so here they are! Use here and there, almost everywhere!
Pumpkins---Jack-Be-Little. These are cute for decorating but also good to eat. To eat, take carve out around the stem and scrape out seeds. Bake at 350 until tender. If you like you can put a dab of butter in while baking or stuff with flavored or unflavored rice.
Broccoli/ Cauliflower---A blend of three to four different types. We thought it was more fun for you to have a blend instead of just one variety. This is prettier! Steam up until tender and eat. That’s my advice for the week!
Winter Squash---Acorn. Remember that these will store well into the new year. No need to rush. Can use to decorate. When you’re ready, cut in half, scoop seeds and bake cut side down with a bit of oil/ water until tender at about 350. Add a touch of butter and you’re good to go! Sweet!

Fried Green Tomatoes
from Joy of Gardening Cookbook

5 to 6 medium sized green tomatoes

3 Tbsp butter or oil
2 eggs

1/4 cup milk
1 cup bread crumbs

1/2 tsp dried oregano and thyme
Slice the green tomatoes into 1/4-inch slices.
Beat together eggs and milk in one bowl. Mix the bread crumbs and herbs in second bowl.
Dip tomatoes in egg wash, then bread crumbs.
Melt butter/ oil in pan and fry the tomato slices for 3 to 5 minutes, until breading is golden and tomatoes are softened. Serve warm.

Stewed Green Tomatoes
from the 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.

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.