We bought a share of organic veggies and fruit from a Community Supported Agriculture (CSA) group based in Westfield which we share with another family because it’s a LOT of food. Each week, we’re going to show you what we got. It’s our way of showing you what New Jersey farmers are up to and what you should be able to find at your local farmers’ market this week.
This week was a very small haul. The weird October snow really hurt the farmers up in extreme northern NJ and our farmer was no exception. We got 2 leeks, celery root and beets, cilantro, a squash and about 1 lb of potatoes.
Next week is our LAST regular delivery. Then, we have a stock up week of potatoes, carrots and other root veggies that will keep for a month or two into the winter. And, then… well, I can’t even think about another winter without my delicious local and organic vegetables. I already miss my summer fruits.
Never tried celery root (or celeriac) before? Me either! Here’s what I’m going to make and bring to Thanksgiving:
1 celery root, peeled and grated
1 cup oil
1 Tablespoon capers, chopped
2 Tablespoons lemon juice
salt and pepper to taste
2-4 Tablespoons chopped parsley (or cilantro, or other fresh herb)
Boil a pot of water. Add the thin slices of celeriac for one minute, just to blanch them. Drain and set aside. (Though, you can skip the blanching for a crispier slaw).
In a blender mix the egg, lemon juice, salt & pepper. While that is mixing, slowly add in the oil. Spoon the sauce over the celery root, add the capers and the parsley, then toss.
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