Today was the first week of winter distribution at my community-supported farm, so I went and picked a quart of brussels sprouts, and came home with my bag full of potatoes and cabbages and winter onions and carrots still muddy from the ground. Also an enormous celeriac, which is silly because we already had two (from previous weeks' distribution) but I like them so much I couldn't leave it there! Also some beets. I think it's a good night for roasted root vegetables...
Yay, CSA! Although I confess I am not a habitual eater of brussels sprouts. If I want a cabbage I'll eat a cabbage, not those weird little mutant cabbages-on-sticks.
Mmmm, roasted root vegetables. Also, have you tried mashed celeriac? I started doing three parts potato to one part celeriac -- cooked and mashed with the potatoes just like usual -- and have worked up to half and half. Delicious.
I have not tried mashed celeriac, but that sounds pretty tasty.
I just made a favorite winter salad: grated celeriac and carrots (this is when I'm glad to own a food processor) dressed in a dijon/cider-vinaigrette. (It ought to have fresh parsley but there isn't any, whoops.) It's best a day or two after it's made, once the dressing has a chance to really kick in...
That salad sounds fabulous. I am a sucker for anything mustardy. I have this amazing recipe for wine-braised leeks with dijon-capers sauce that makes a fantastic first course for a dinner party and a great cold salad the next day.
If you happen to go by fandom_ww there was a question the other day regarding different kinds of apples in the comments to an apple entry. I think your vast expanse of fruit and vegetable knowledge would come in handy.
I checked the entry and wasn't sure what else I could offer in terms of info. I don't actually know that much about the kinds of apples that turn up in conventional grocery stores, because I always buy at orchards or from farm stands and thus know mostly really local varietals.
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Today was the first week of winter distribution at my community-supported farm, so I went and picked a quart of brussels sprouts, and came home with my bag full of potatoes and cabbages and winter onions and carrots still muddy from the ground. Also an enormous celeriac, which is silly because we already had two (from previous weeks' distribution) but I like them so much I couldn't leave it there! Also some beets. I think it's a good night for roasted root vegetables...
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Mmmm, roasted root vegetables. Also, have you tried mashed celeriac? I started doing three parts potato to one part celeriac -- cooked and mashed with the potatoes just like usual -- and have worked up to half and half. Delicious.
Reply
I just made a favorite winter salad: grated celeriac and carrots (this is when I'm glad to own a food processor) dressed in a dijon/cider-vinaigrette. (It ought to have fresh parsley but there isn't any, whoops.) It's best a day or two after it's made, once the dressing has a chance to really kick in...
Reply
Now I'm craving potato leek soup...
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I checked the entry and wasn't sure what else I could offer in terms of info. I don't actually know that much about the kinds of apples that turn up in conventional grocery stores, because I always buy at orchards or from farm stands and thus know mostly really local varietals.
Reply
I want to ask: how on earth do you find time to cook and EAT all of the stuff you buy?
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