Regular boxes: 4 pounds purple Viking potatoes, 2 chesnok red garlic, 4 jimmy nardello peppers, 2 Bok choi, 1 bunch of arugula, 1 bunch French breakfast radishes, 2 celeriac, 3/4 pound French green beans.
Storage: garlic and peppers can be kept on the counter or in a cabinet. Arugula, bok choi, and radish kept in refrigerator in a bag with the air squeezed out. Potatoes can be kept loose or in a bag, refrigerated. Celeriac tops should be removed from the bulb if you don't plan to use them within 3 days.
Celeriac is a close relative of celery. The tops are very flavorful but also very fibrous. They are great for making soup broth, great with roasted vegetables or meat, a good substitute for celery, chopped very finely, in sauces. The bulb has an earthy celery flavor and is a great addition to any soup, great with potatoes in a mash or homefries, great shredded finely and added to salad.
The garlic in your box this week is a different variety. It is an heirloom variety that is widely grown in the northwest. The cloves are generally smaller and there are more of them to a bulb. See what you think about flavor difference.
Bok choi is great sauteed with jimmy nardello peppers and garlic and eaten along with eggs for breakfast...
The radish tops are quite mild on this variety and a great addition to salad.
CREAMY CELERIAC SOUP
serves 4 to 6
3 T butter
1 celeriac, peeled and roughly chopped
2 pounds potatoes (purple vikings preferred)
3 onions, peeled, quartered, and sliced
4 cups vegetable or chicken stock
1/4 tsp mace or nutmeg
1/2 cup cream, milk, or unsweetened rice or almond milk
1 tsp salt
freshly ground black pepper
1. Melt the butter in a soup pot over medium heat. Add the onions; cook until soft, 5 to 7 minutes. Add the celeriac, potatoes, stock; bring to a boil. Reduce heat, cover, and simmer 25 minutes.
2. Let the soup cool slightly and then puree in a food processor or blender. Return to the soup pot, stir in the cream, salt, mace or nutmeg, and pepper to taste and heat on low until heated through.
Storage: garlic and peppers can be kept on the counter or in a cabinet. Arugula, bok choi, and radish kept in refrigerator in a bag with the air squeezed out. Potatoes can be kept loose or in a bag, refrigerated. Celeriac tops should be removed from the bulb if you don't plan to use them within 3 days.
Celeriac is a close relative of celery. The tops are very flavorful but also very fibrous. They are great for making soup broth, great with roasted vegetables or meat, a good substitute for celery, chopped very finely, in sauces. The bulb has an earthy celery flavor and is a great addition to any soup, great with potatoes in a mash or homefries, great shredded finely and added to salad.
The garlic in your box this week is a different variety. It is an heirloom variety that is widely grown in the northwest. The cloves are generally smaller and there are more of them to a bulb. See what you think about flavor difference.
Bok choi is great sauteed with jimmy nardello peppers and garlic and eaten along with eggs for breakfast...
The radish tops are quite mild on this variety and a great addition to salad.
CREAMY CELERIAC SOUP
serves 4 to 6
3 T butter
1 celeriac, peeled and roughly chopped
2 pounds potatoes (purple vikings preferred)
3 onions, peeled, quartered, and sliced
4 cups vegetable or chicken stock
1/4 tsp mace or nutmeg
1/2 cup cream, milk, or unsweetened rice or almond milk
1 tsp salt
freshly ground black pepper
1. Melt the butter in a soup pot over medium heat. Add the onions; cook until soft, 5 to 7 minutes. Add the celeriac, potatoes, stock; bring to a boil. Reduce heat, cover, and simmer 25 minutes.
2. Let the soup cool slightly and then puree in a food processor or blender. Return to the soup pot, stir in the cream, salt, mace or nutmeg, and pepper to taste and heat on low until heated through.
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| Bok Choi waiting to be washed |
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