Week of Dec. 4, 2017: Celery root (we dig it)

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In the CSA shares this week:

  • Celeriac (aka, Celery Root)
  • Cabbage
  • Beets
  • Garlic
  • Onions
  • Concorde Pears
  • Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

BULK SALE ON FROZEN BLUEBERRIES! If anyone is looking to stock up on Frozen Blueberries in  ahead of the holidays, we will have 20 lb cases from Sunrise Blueberry Farm available for $82.  Sunrise is a longstanding Certified Organic blueberry farm that is proudly owned and operated by Shelby Alexander, our dear friend and former WildHare crew member.  We enjoy sharing frozen berries from Sunrise with you each year through the CSA!  


The skies are clear, but when the days are short like these, that translates into frosty temps for Mark and Joshan who are tasked with digging and washing Celery Root.  Celery Root (aka Celeriac) is probably one of the reasons I became a farmer, and I hope it is one of the reasons that you all love eating with us this season.  Celery Root is one of those vegetables that you pretty much have to know a farmer or be a farmer to get your hands on in the United States.  In Europe, it is a standby; however, here it is somewhat of an oddity if not a delicacy.  In fact, some of you may be enjoying it for the first time ever this week! I remember bringing my first Celery Root home from work ten years ago.  That gnarly root looked like a cross between a bizarre pineapple and Tom Hanks' companion Wilson from Castaway, and though Mark and I had to wrap ourselves around its appearance, we couldn't get enough of its sweet-yet-clean aroma.  Then we cooked and fell hard for Celeriac, and to this day, Celery Root is probably our favorite root vegetable (if we're actually allowed to have favorites).  I sneak it into all kinds of dishes throughout the cold months--chopped into soups, mashed with potatoes, grated into slaws, shaved into salads--even breakfast hash or "zoodles."  This week, I'm planning to chop it up into a pot of Borscht in place of potatoes.  What will you do with yours?

Speaking of the cold months, as of this morning our 2018 Winter CSA Registration is live for those of you who would like to sign up before the holiday fray.  As a reminder, the farmstand will be CLOSED beginning December 21, 2017 and will reopen for Winter on January 9, 2018. 

Many Thanks,
Katie

 

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND

CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

  • Salad Mix --SHARES ONLY THIS WEEK!
  • Celeriac 
  • Parsnips
  • Kale 
  • Chard
  • Yellow Onions 
  • Eggs - Shares Only.
  • Winter Squash

FROM BEYOND THE FARM:

  • WA Organic Ambrosia, Honeycrisp, Prairie Spy, Granny Smith, Opal, Fuji, Gala  & Macoun Apples
  • NW Organic Cranberries, Cauliflower, Broccoli, Carrots & Cabbage 
  • Potatoes, Sweet Potatoes & many more!
  • Organic Fruit: Oranges, Bananas, Limes, & Lemons (Meyer in Season!)
  • Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
  • Jody's Honey
  • Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES
& HELPFUL TIPS

BEET BUTTER
Andrea Bemis

3 beets, scrubbed and cut into 1/2-inch chunks (about 1 1/4 pounds)
1 cup macadamia nuts
2 tablespoons walnut oil (or a natural-tasting vegetable oil)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 pinch fine sea salt

CONTINUE TO RECIPE

ROASTED BEETS WITH BALSAMIC GLAZE
Once Upon a Chef

6 medium beets
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
1/3 cup inexpensive balsamic vinegar
1 tablespoon maple syrup


CONTINUE TO RECIPE


CELERY ROOT & APPLE SALAD
Every Last Bite

1 celery root
1 apple
⅔ cup pistachios, toasted
⅔ cup pomegranate seeds
¼ cup parsley
3 tbsp olive oil
2 tsp honey (or other sweetener)
1 tsp white wine vinegar
salt and pepper

CONTINUE TO RECIPE

CELERY ROOT-PEAR 'ANNA'
Food 52

1 pound celery root, peeled and cut into 1/8" slices
1 large, underripe pear, peeled and cut into 1/8" slices
2 tablespoons olive oil, divided
8 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped chives

CONTINUE TO RECIPE

ROASTED  BEET, PEAR & WALNUT SALAD
Love & Lemons


3 medium sized beets, any variety (I used a mix of red and golden beets)
a small drizzle of olive oil, for roasting the beets
1 ripe pear, chopped into ½ inch pieces
¼ cup walnuts, toasted
¼ cup feta cheese, crumbled (or more)
a few handfuls of salad greens of your choice
¼-1/2 cup cooked quinoa (optional, for a heartier salad)
micro sprouts, for garnish (also optional)
1-2 tablespoons walnut oil
a drizzle of balsamic vinegar
a drizzle of honey
salt & pepper

CONTINUE TO RECIPE

BEET & CABBAGE BORSCHT
Bon Appetit

3 tablespoons olive oil3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges

CONTINUE TO RECIPE