In this week’s share:
- lettuce
- tatsoi
- spinach or baby kale
- chard
- kale
- radish
- salad turnips
- broccoli
- kohlrabi
- sweet peppers
- jalapeno peppers (enough for pickles!)
- parsnips
- celeriac (aka celery root)
Half share members, this week is our final “A” week.
Farm News & Recipes
Today’s fall vegetable of the week is celeriac. This knobby, hairy root is related to celery and does have a subtle celery-like essence that adds great flavor to a variety of dishes. It also has less starch than most root vegetables and a shelf life of several months in the refrigerator. Peel away its ruddy exterior to reveal the ivory-fleshed beauty beneath. Celeriac is great sliced thin in salad or slaw, adds a whole new dimension to mashed potatoes, and purees nicely with parsnips.
Parsnips are another long-anticipated fall favorite. High in potassium and fiber and rich in antioxidants, parsnips have a sweet, earthy flavor. Bake them into fries with some rosemary, cream them with spinach, cook them with pasta and bacon, even bake them into muffins with apples.
