August 17 or 20

Share contents:  1 bunch of leeks, 1 celeriac, 2 pounds of beets, sweet peppers (jimmy nardello frying peppers and sweet italia), 1 quart of juliet romas, 1/2 pound cucumber, 1 garlic, 2 pound potatoes.

Storage:  peppers, romas, garlic outside of fridge.  All else requires refrigeration.

Do you know the Jimmy Nardello pepper?  If you've been in our CSA more than this year, you would.  If not, they are the skinny red peppers that look like they'd be hot.  They are an heirloom of some acclaim these days (for good reason).  Just saute them in a little oil and eat alongside other foods or all by themselves.  yum yum.

Juliet Romas are really good oven roasted and eaten on bread or with pasta.

Celeriac is an unusual one...flavor is an earthy version of celery.  I will include our 2 favorite ways to eat it.
CELERIAC and CUCUMBER SALAD
1 celeriac
3 cucumbers
2 T capers
salt and black pepper
lemon juice
sour cream or buttermilk or mayonnaise
a little parsley or dill
remove the green tops of the celeriac (save to use in a soup stock)
peel the celeriac and slice into 1/8 inch thick rounds
put in a pot with enough water to cover and sprinkle a little lemon juice in as well
bring to a boil, turn down to a simmer and let simmer about 5 minutes, until tender but not falling apart
remove from the water and cool in cold water or an ice bath
slice into matchstick size pieces and place in a bowl
slice cucumbers and add to bowl
add capers, juice of 1 lemon, 1/4 cup of creamy substance of your choice, and herbs if you have them
stir all together and enjoy chilled

CREAMY CELERIAC SOUP
serves 4 to 6 
3 T butter
1 celeriac, peeled and roughly chopped
2 pounds potatoes 
3 leeks,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.

 Click on this link for some different ways to cook beets