Newsletter No. 20

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This week CSA members will find the long awaited, ugly but delicious celeriac.

Celeriac takes 112 days to reach maturity as opposed to other vegetables like the radish which take only about 30 days. Celeriac, also known as turnip-rooted celery, knob celery, celery root or in Homer's Odyssey selinon, is a member of the carrot or apiaceae family.

Celeriac has been grown for centuries all around the world and is native to and still grows wild in the Mediterranean Basin and Northern Europe. In Peru, celeriac is harvested when young because of its intense flavor. The French make celerie remoulade, a salad made of peeled and grated celeriac, soaked in lemon juice, and dressed in a mustard mayonnaise sauce.

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Eaten raw or cooked celeriac tastes a lot like celery. It can be roasted, fried, mashed, sautéed and blanched. The leaves and stems are often used as garnish or for stock.

Store in the fridge in a plastic bag for up to two weeks. For more information about Celeriac, as well as recipes and tips on how to use it, click here to the see Epicurious WHAT TO COOK NOW post.

Enjoy!


IN THIS WEEK'S BOUQUET:

  • craspedia
  • ageratum
  • globe amaranth
  • didiscus
  • mignonette
  • marigold
  • zinnia
  • celosia
  • cockscomb
  • snap dragons
  • strawflower
  • statice
  • scabiosa stellata
  • pincushion
  • flax
  • flowering ammis
  • yarrow
  • flowering kale
  • cosmos
  • aster
  • rudbeckia
  • stachy's
  • dahlia
  • dusty miler
  • scented geranium
  • salvia
  • nigella
  • chocolate cosmos
  • veronica spicata
  • echinacea
  • bupleurum 
  • eucalyptus
  • flowering cabbage

IN THIS WEEK'S BOX:

  • celeriac
  • mustard greens
  • sage
  • white onions
  • acorn squash
  • fennel
  • fennel
  • carrots
  • beets
  • watermelon radishes

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