We’ve been a part of the Westfield CSA (community supported agriculture) group for several years now. Check out what we got so you can see what your farmers will have this week!
Since our farmer also delivers to local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets. This week we got sweet potatoes, lettuce, celery root, mustard greens, Napa cabbage, acorn squash, edamame, kale, cilantro, Fuji apples and Bosc pears.
What to do with celery root? We’re making slaw with the Napa cabbage. Here’s a modified recipe that started from Food Network:
Celery Root Slaw
Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Add to one head of thinly sliced Napa cabbage. Whisk the juice of 1 lemon and 1/4 cup each dijon mustard and sour cream in a bowl, then whisk in 1/4 cup olive oil. Season with 1 teaspoon salt, and pepper to taste. Chill. Add 1/4 cup chopped parsley before serving.
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