Butternut Squash---There is an exceedingly delicious cake recipe below. If you don’t make the cake bake the squash by cutting in half, scooping out seeds and baking for about an hour, cut side down on pan, until tender. Squash soup is always quite delicious as well.
Rutabaga---Try roasted roots or do Roxie’s recipe which is to cut into small chunks, add to dish with olive oil, salt and pepper and broil, turning frequently until brown and crispy. Add butter if desired.
Cabbage---Flat Dutch. Wayne’s salad: chopped cabbage with dressing of seasoned rice wine vinegar, mayo, mustard and honey. Proportions are how you like it!
Parsnips---A relative of the carrot. These are great with roasted roots and also a terrific addition to chicken or vegetable soup. Basic roasted roots/ vegetables: Cube vegetables/ roots and toss with olive oil. Bake at about 400 degrees in shallow pan until tender. Toss every once in awhile. Add chile powder or soy sauce if desired.
Potatoes---White Rose from David Little’s farm in Tomales. Use for any potato dish including roasted roots.
Broccoli/ Cauliflower---Steam and eat or add to the roasted roots.

Pumpkin Crunch

2 cups cooked winter squash

1 can evaporated milk
1 cup sugar

1/2 tsp cinnamon
3 eggs

1 box cake mix
1 cup chopped nuts 1 cup melted butter

Line a 9 x 13 inch pan with wax paper. Mix the squash, milk, sugar, eggs and cinnamon. Pour into the pan. Sprinkle the dry cake mix over this. Pat the nuts in next and then spoon the melted butter over the whole thing. Bake at 350 fro 50 to 60 mins. Cool and invert. Peel off the paper. Frost with cream cheese mixed with vanilla, powdered sugar and a bit of milk. Lee puts a soft persimmon in the frosting.

Roasted Roots Thai Style
Submitted by Sarah Yardley, loosely adapted from the New York Times
1/4 cup peanut or vegetable oil

4 peeled shallots or 1 onion, quartered
8 to 12 cloves garlic

1 cup coconut milk
Any combination of roots such as parsnips, rutabaga, salsify, beets, carrots, spuds, etc, cubed
1/4 cup green, yellow or red curry paste to taste or 1 tablespoon chile paste or to taste or cayenne to taste
1/2 cup crunchy peanut butter*

1 tablespoon soy sauce
Chopped fresh cilantro, mint and/or Thai basil leaves for garnish.

Heat oven to 450 degrees. Place a deep ovenproof skillet or casserole over medium heat and add all but a tablespoon of oil. A minute later, add all vegetables; sprinkle with salt and pepper and stir. Put pan in oven and roast, stirring once or twice for about 45 minutes to an hour until everything is tender and beginning to brown.
Put remaining oil in a small saucepan over medium heat. Add curry paste and stir; whisk in coconut milk, peanut butter and soy sauce and bring to a simmer. Keep warm.
When roots are done, stir in coconut milk mixture. Taste and adjust seasoning, adding more soy sauce or curry paste if necessary. Garnish with herbs and serve hot or warm.
*Sarah used tahini instead of peanut butter and says it's great

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.

BOXES CONTINUE: The regular season continues after Thanksgiving. We go until December 21 for the regular season and then will start up on January 9 for the monthly winter boxes which will go monthly until the end of May when the weekly boxes will start up again.
WINTER BOXES will be the same size as the weekly boxes. We just don’t have enough variety to go every week but we do have enough to go once a month. The price is the same as it is now. If you want the boxes please call or e-mail and make sure I have confirmed it with you. You can sign up for the five months or the whole season. Whole season subscribers will get a discounted rate.