This weeks’ contents: 2 butternut squash, 4 pounds of Satina potatoes, 1 bunch of leeks, 2 celeriac, 1 pint of cherry tomatoes.
What we lack in diversity we make up for in quantity this week. We are entering a (hopefully) brief period of not a lot of new veggies to put in your shares. All the rains have kept us out of the field at times when we wanted to be planting. But things are moving along. We did finally get transplants in and things seeded and weeded so in 2-3 weeks you’ll start seeing greens, radishes, more beans…There will also be another round of flour from our wheat in the next couple weeks…waiting for it to be milled.
The butternut will keep for up to a few months we think. They are ready to eat now if you want though! Just keep an eye on them and if you start to see any spots or feel soft spots, cook em!
Celeriac Remoulade serves 4 to 6
1 large celeriac, peeled and cut into matchstick-sized pieces
2 T lemon juice
1/2 cup mayonnaise
2 T dijon mustard
2 T cornichons
1 1/2 T capers
1/2 tsp herbes de Provence
salt and pepper to taste
CREAMY CELERIAC SOUP
3 T butter
1 bunch leeks, cut into 1/2 inch chunks
1 large or 2 small celeriac, peeled and roughly chopped
4-6 potatoes, washed and roughly chopped
4 cups vegetable or chicken stock
1/4 tsp mace or nutmeg
1/2 cup cream
1 tsp salt