Contents: 3 large golden beets, 1 head of napa cabbage, 1 daikon radish, 1 bunch of carrots, 1 pound of spinach, 2 pounds of purple sweet potatoes, 2 pounds of japanese sweet potatoes, 2 celeriac, 1/2 pound of shallots, 1 small head of romanesco and cauliflower.
Storage: Sweet potatoes will keep best on your counter or in a cabinet. All else will store best in refrigerator.
You have the ingredients in this weeks' share to make kimchi if you desire. Daikon, napa, carrots, and shallots. There are recipes on line or in Sandor Katz' book "Wild Fermentation".
Celery Root Puree
from Root to Leaf by Steven Satterfield
1 medium (or 2 small) celery root
About 4 cups whole milk
Peel the celery root until it is smooth. Cut into 1 inch pieces and place in a medium saucepan. Pour the milk into the pan, just up to the level of the celery root pieces. Cook on low heat for 40 to 50 minutes or until tender. Transfer the solids to a blender and blend in batches. Add just enough of the cooking liquid to allow the solids to move around freely and puree until smooth.
This creamy puree can be used as a pasta filling or as a sauce underneath roasted winter vegetables, or served with fish, meat, or fowl. Because this root has a savory quality, I usually do not add salt.
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