this week's
HARVEST
Fennel
Potatoes
1 head Lettuce $1.75/head
1 head Broccoli $2.50/lb.
Celery Root (Celeriac)
1 bunch Carrots $2
1 bunch Toscano Kale $2
1 bunch Beets $2
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
Root Crops
Winter Squash
November 8th & 9th, 2005 ~ Issue #24
HAPPENINGS news & musings from the fields
Celeriac Primer
Celeriac is a vegetable that is a member of the celery family. However, only its root is used for cooking purposes. Also known as celery root, knob celery, and turnip rooted celery, celeriac has a taste that is similar to a blend of celery and parsley.
Because celeriac can be used in recipes that call for celery, its use is limitless. It is, however, especially good when used as an ingredient in soups and stews or when cooked and accompanied by potatoes as a side dish. Note that whenever you are ready to use the celeriac, you must first wash the root thoroughly in water then peel its outer skin. You can then use the celeriac for cooking purposes, for example, cutting it into pieces that can be added, raw, to a salad or, slicing it into sections that can be boiled and used as an accompaniment to an entrée. Celeriac can also be baked, whole, in its skin. Once baked, you can remove its skin and eat its inner flesh.
RECIPES from the farm & from our friends
CELERIAC MASH
3 cups 1/2-inch dice peeled celeriac (celery root; from about one 18-ounce celeriac)
1 12-ounce russet potato, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.
CELERIAC AND BEET SALAD
6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celeriac
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled
Put oven rack in middle position and preheat oven to 425°F. Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours. While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets. Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root. Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
FENNEL MASHED POTATOES
2 1/2 pounds boiling potatoes
1 1/2 pounds fennel bulbs including fronds (sometimes called anise; about 2 medium)
1 cup whole milk
2 teaspoons extra-virgin olive oil
Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes. While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks. Halve bulb and discard core. Cut bulbs into 1/4-inch-thick slices. Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl. In a blender purée fennel mixture until smooth (use caution when blending hot liquids). Add fennel purée to potatoes and mash with a potato masher. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes. Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.