Pick List:
Brussel Sprouts - Celeriac - Winter Squash - Potatoes - Watermelon Radish -
Arugula - Garlic - Lettuce - Leeks - Onion - Cayenne Pepper
KITCHEN LIST:
Anadama Bread & SOUP
Yall. Real snow is currently falling outside my (your) window right now and the prediction of weather on CSA pick up day calls for a high of 25 degrees. Ooooof. In anticipation of this deep drop in temps we’ve been filling all the bushels while simultaneously losing feeling in all the fingers in order to pick up any last vegetable that is rooted in the fields (think carrots, celeriac watermelon radishes, beets, leeks, etc…). Often, when vegetables suffer a deep freeze, they eventually thaw, then melt, then rot. I imagine our neighbors are never too excited on those random warm thaw days when our fields smell like pure brassica mush. It’s real ripe. Anyhow, aside from the greens that can take a hard full moon frost (brussels, kale, spinach, etc) most all of the crops are picked and stored for the long winter ahead.
TIPS - TRICKS - RECIPES
CELERY ROOT (celeriac) REMOULADE - A CONTEMPORARY VERSION
BY NIGEL SLATER from his book TENDER
Juice of half a lemon
Celeriac (1#)
Raw medium beet
Creme fraiche - 4 heaping tablespoons
Whole grain mustard- 2 teaspoons
A little olive oil or walnut oil
Parsley- small handful of leaves
Walnut halves- a scattering
Bacon- 2 pieces cooked and chopped
Squeeze the lemon into a bowl. Peel the celery root, then grate coarsley. A food processor with the coarse grater attachment is easier than by hand. Put into a bowl and toss getly with the lemon juice to keep it from discoloring. Grate the beet and add it to the celeriac but do not mix just yet.
Put the creme fraiche in a small bowl and stir in the mustard and a little salt and pepper. Gently mis enough oil to make a coating consistency- probably 2-3 tablespoons. Coarsely chop the parsley leaves and add to the dressing. Mix gently with a small whisk or fork then fold into the shredded vegetables, mixing only lightly, so that the beet doesn’t send everything pink. Toast the walnuts lightly in a small nonstick frying pan, then scatter them over the salad. Top with bacon
Leek and Celery Root Soup
SERVES 2-4 (from goop website)
Celery root replaces potatoes in our detox version of vichyssoise (but any root vegetable will do). This simple soup can easily be made vegan with vegetable stock.
2 medium leeks, white and light green part only
2 tablespoons olive oil
salt
3 garlic cloves
1 teaspoon thyme leaves
1 medium piece celery root, peeled and cut into 1 inch pieces (about 1 pound)
2 ½ cups chicken (or vegetable) stock
1 ½ teaspoons lemon juice
1. Cut the leeks in half, and rinse very well, then cut into 1/3 inch slices. Sauté leeks in olive oil with a pinch of salt for about 10 minutes, until tender but not browned. Add garlic and thyme, and sauté 3 more minutes.
2. Add celery root, a pinch of salt, and a generous grinding of black pepper.
3. Add the chicken stock, bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the celery root can be easily pierced with a knife.
4. Blend in a powerful blender until very smooth.
5. Add lemon juice and taste for seasoning.
Quick Pickled Daikon and Watermelon Radishes
Makes about 1 quart
1 cup apple cider vinegar
1 cup unseasoned rice vinegar
1/2 cup sugar
1/4 cup kosher salt
2 tbsp fresh lime juice
2 red Thai chiles, split lengthwise
1 teaspoon coriander seeds
1 medium daikon (Japanese white radish), peeled, very thinly sliced
1 medium watermelon radish, peeled, very thinly sliced
Bring cider vinegar, rice vinegar, sugar, salt, lime juice, chiles, coriander seeds, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 10 minutes.
Place daikon and radish in a large bowl and add pickling liquid. Cover and chill at least 4 hours and up to 5 days. Serve with Korean Fried Chicken Wings (click for recipe).
Celery Root Steaks with Tomatillo Salsa Verde
(i realize that a lot of these ingredients have come and gone BUT for the CSAer that made Claire’s easy peezy salsa verde back in September and froze/canned for later eating, this recipe is for you)
1 serrano chile, finely chopped
1 garlic clove, finely grated
½ cup finely chopped fresh cilantro
¼ cup finely chopped onion
¼ cup olive oil
Kosher salt
1 large celery root (celeriac), peeled
Freshly ground pepper
2 tablespoons vegetable oil
Combine tomatillos, chile, garlic, cilantro, onion, and olive oil in a small bowl. Season salsa verde with salt and let sit at room temperature 30 minutes to let flavors come together.
Meanwhile, preheat oven to 400°. Slice celery root into four 1"-thick slices; season liberally with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high and cook celery root steaks until golden brown, about 4 minutes per side. Transfer skillet to oven and roast celery root until tender (a paring knife should easily pierce the center), 8–10 minutes.
Serve celery root steaks with salsa verde spooned over.