This week's special gift - Chicas and lots of special treats
The unsung prince of fall vegetables. Pare off its warty exterior and you'll uncover the royal vegetable within.
Virtually unknown in the US; however, In Europe, however, celeriac is a historic favorite. The vegetable's most classic employment is in the cold French salad celerie remoulade, in which the root is peeled, grated, "cooked" in lemon juice to lose a bit of its rawness, then dressed with a mustardy mayonnaise.
When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley. It can be cooked anyway that you cook a potato.
I like it in soup or roasted with a pat of butter.
First remove the tops of the celeriac, wash and chop them. Add them to a quart of chicken broth with a couple of bay leaves
|Florianni Red Flint Polenta Corn|
1 T. butter, 2 T. olive oil
1 onion, coarsely diced
3 sprigs fresh thyme
1/2 cup white wine
2 celeriac, peeled, coarsely diced (let these soak in vinegar water for a few minutes)
1 potato peeled, coarsely diced
4 cups vegetable stock
1 cup heavy cream
Salt and freshly ground black pepper
Pinch fresh nutmeg
Chopped cooked bacon as a garnish (or you could use any toasted seeds).
|Trying to beat the rain harvesting Cherokee White Flour Corn|
Carefully transfer the mixture into a food processor and puree until smooth. Stir in the cream. Season the soup with salt, pepper, and nutmeg. Sprinkle with bacon, parsley or toasted seeds and serve.
|Just about all done for the season|
These are sweet corn that have been roasted on the BBQ, cut off the cob and then dried. There's 2 cups in the bag. So, to use them I put them on to soak overnight and then make my stew the next day. You need to use twice as much water to soak them as you use corn. So, 4 cups for the whole bag, 2 cups for 1 cup corn...etc. Try them in a nice pork or chicken stew!
On the farm
|Cherokee White Flour Corn|
Many thanks to the Dar Jones (the magnificent) for all tomato and corn seeds this year. Dar assures me that this will be the best flour corn we have ever et.
Will have to be patient and wait for it to finish drying.
For those of you who are on the every other week schedule, this is your last CSA of the season. We've sure enjoyed your company. Thanks for having us in your kitchen.
For those of you who are on the every week schedule, you have a few more boxes coming.
I think the polenta corn will be ready next week! I've already got it off the cob and spending a week in the freezer to thwart any would be bugs that would try to get into the pantry.
Have a great week. And a lovely winter for those of you who are finished.