Fall 2025 #5/10: The Best Fall Soups Start With Celery Root

Written By Katie Green

The fields are certainly wetter than they were a week ago, but that didn’t stop another full-on-flourish of Broccoli from coming on for this week. And thank goodness for that—if ever there was a week for a pot of soup or a roasting pan of veggies, the one inches upon inches of rain in the forecast, this is it. And if ever there was a vegetable for the job, Celeriac is the one to bring things together in a delicious way.

Celery Root, aka Celeriac, is the cousin plant of the tall green stalks that we enjoy in late Summer and early Fall.  Unlike “stalk” Celery which grows tall leafy tops, Celeriac puts its energy into swelling into a nice root ball beneath the soil.  That root possesses a refreshing, savory flavor of Celery but with something closer in texture to a potato.  Just pare away the outermost layer, and you’re there.  You can dice up a little bit with carrots and onion into recipes that call for a bit of Celery, and leave the rest for next time. You can boil and mash them, you can enjoy Celeriac in nice pots of warm soup in place of potatoes, as David Lebovitz does in his Celery Root Soup recipe, which happens to be my favorite. And if you’re looking for a Winter salad, grating Celery Root up alongside Carrots, Cabbage, Apples and such makes for a refreshing slaw.  Creamy and delicious, Celery Root Remoulade makes a fantastic sandwich topper, for what it is worth. Scroll on down for a few more great ideas of putting it to good use—along with whatever portion of last week’s cabbage you are staring down…and the lovely Satina Potatoes that I was lucky enough to source from the Okanogan Valley this week.

Lastly, the folks at Olykraut have brought us a few cases from their final batch of Sauerkraut for one last restock. What a treat it has been to have such a delicious array of locally made fermented goodness on our shelves and in our meals all of these years. We wish their entire crew the very best of luck as they close up shop and a big batch of gratitude as we savor our last jars!

Many Thanks,
Katie

IN THE FARMSHARES THIS WEEK:

Acorn Squash
Broccoli
Celery Root
Carrots
Satina Potatoes
Frozen Blueberries

AT THE FARM STAND THIS WEEK
Katie Green
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Fall 2025 #4/10: What To Do With Great Big Cabbages, Sugar Pie Pumpkins, & Black Spanish Radishes