Above: Lettuce transplants for winter harvest.
Liz with the eggplants - taller than her!
Expected vegetables:
Now many of our summer crops are slowing down or done - eggplants, tomatoes, zucchini.
And fall crops are ripening.
This week expect to see potatoes, leeks, onions, garlic, kale, chard, salad mix, carrots, beans, ginger, cilantro, peppers. A few tomatoes, eggplant, zucchini, husk cherries. Possibly some edamame.
New this week: delicata squash and celeriac
Next week expect more of the same plus winter squash, sweet potatoes, Jerusalem artichokes, beets again
It is the time of the CSA season where we try to force you to take and eat celeriac. For those of you who still resist here's another way to eat it.
Ingredients
- 4 tablespoons (1/2 stick) butter
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon curry powder
- 1 to 2 teaspoons ground cumin
- Salt and black pepper
- 1 1/2 pounds celery root, peeled and cut into 1- to 2-inch chunks
- 6 cups chicken or vegetable stock or water
- 1/2 to 1 cup cream, half-and-half, or milk, or to taste
- 1/4 cup chopped fresh cilantro or parsley for garnish
Method
- 1. Put the butter in a large, deep pot over medium-high heat. When it’s melted, add the onion and garlic and cook until they begin to soften, 3 to 5 minutes. Add the curry powder and cumin and a sprinkle of salt and pepper and cook, stirring, for 1 minute.
- 2. Add the celery root and stir just to coat it in the spices, then add the stock and bring the mixture to a boil. Lower the heat so that the stock bubbles gently and cook, stirring occasionally, until the celery root is fully tender, 15 to 20 minutes more.
- 3. Cool the mixture slightly, pour into a blender, and purée carefully, or use an immersion blender to purée the soup in the pan. Return the soup to the pan and stir in the cream; reheat if necessary. Taste and adjust the seasoning, and serve garnished with the herb.
Source: The New York Times
1 comment:
Do not resist the celeriac!!! It's SO good!!!
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