Week Seventeen

(I found my camera last week and it has subsequently broken, so there are no pictures this week.)

Hello Everyone,

We have been getting ready for fall.  Cleaning up beds, harvesting winter squash and potatoes, and starting to plan for next year.  While the season has certainly turned, this week’s weather forecast calls for higher temperatures and warmer nights.  What that means for us is that we can pretend it’s summertime a bit longer amid all our fall planning, enjoy tomatoes another week, watch the fall plantings grow a bit faster, and keep our shorts and sandals on hand for when the heat kicks in around noontime.  The last official day of summer is in three days, enjoy the end!

Here is the produce list for the week:

1 head Romaine lettuce

1 bunch kale

1 bunch red mustard

1 bunch beets


sweet peppers

1 celeriac


1 bunch parsley


We are giving out the first celeriac this week.  I know from experience that this little known vegetable needs some introducing.  Celeriac is extremely closely related to celery.  We do not grow celery because celery does not favor our climate.  However, celeriac does and you can certainly use it like you would celery in soups, sauces and rice dishes.  Aside from these uses, celeriac can also be featured on its own in several dishes.  In the future I will certainly post detailed celeriac recipes, but below I have summed up a few simple celeriac preparations that feature this wonderful vegetable and have few, mostly locally available ingredients.  Celeriac should always be peeled before proceeding with any recipe.  The tops, though much woodier than their cousin, celery, make a wonderful ingredient in stock or broth, imparting a rich celery flavor.

*Roasted Celeriac with Apples:  Roast similar sized pieces of each in a shallow roasting pan or sheet, coated with a bit of oil and seasoned with salt and pepper at 375 until tender, about 30-45 minutes.  Garnish with a strong herb such as tarragon, thyme or marjoram.

*Celeriac Remoulade: Grate celeriac and dress with a dressing composed of olive oil, lemon juice, Dijon mustard and capers.  Very French.

*Celeriac Pilaf with Mushrooms:  Saute diced celeriac with onion and garlic in olive oil.  Add chopped mushrooms and stir.  Add rice (or any whole grain, even local spelt would be nice!) and appropriate amount of water and cook until grains are tender.

*Mashed Celeriac:  Dice celeriac and steam in steamer basket until soft.  Mash with salt and pepper.  Tasty and healthy!

Celeriac also stores extremely well, simply placed in the crisper drawer.  However, I do recommend using it, it might just turn out to be a fall favorite!

3 thoughts on “Week Seventeen

  1. My favorite way to use celeriac is to shred it along with farm fresh carrots and beets, add a small amount of chopped lettuce and a few herbs. Dress it with a favorite salad dressing and it makes a delicious slaw/salad!

    1. Thanks for the tip, Karen. That sounds yummy!

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