August 22 or 25 CSA

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

  1. Toss celeriac and lemon juice in a large bowl
  2. Add remaining ingredients; toss to combine. Add more salt if desired. Let stand 1/2 hour before serving.

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

  1. melt butter in soup pot over medium heat. add leeks; cook til soft. add celeriac, potatoes and stock.  bring to a boil, reduce heat, cover and simmer 25 mins.
  2. let cool slightly and then puree in food processor. return to soup pot, stir in cream and spices and heat through

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